- 2 pounds ground beef
- 1 quart tomato juice
- 1 29-oz can tomato sauce
- 1 15-oz can red kidney beans, drained
- 1 15-oz can pinto beans, drained
- 1 lg. chopped onion (about 1 1/2 c.)
- 1/2 c. diced celery
- 1/4 c. diced green bell pepper
- 1/4 c. chili powder
- 1 tsp. cumin
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. sugar
- 1/8 tsp. cayenne pepper
Using either a 6 or 8 quart Instant Pot, use the saute’ feature to brown the ground beef. Cook the beef until it is 90% or more done. Drain if desired.
To the pressure cooker add all remaining ingredients.
Cook on the manual high setting for 6 minutes.
When the chili is done perform a quick release.