Wendy’s Chili In The Instant Pot

Wendy’s Chili In The Instant Pot – Escaping The Mouse – ETM-886
Ingredients:
2 pounds of fresh ground beef.
1 quart tomato juice.
1 (29 ounce) can of tomato purée.
1 (15 ounce) can of drained kidney beans. (I used dried)
1 (15 ounce) can of drained pinto beans. (I used dried)
1 chopped medium large onion.
½ cup of diced celery.
¼ cup of diced green bell pepper.
¼ cup of chili powder.
1 tsp of ground cumin.
1 ½ tsp of garlic powder.
1 tsp of salt.
½ tsp of ground black pepper.
½ tsp of dried oregano.
½ tsp of sugar.
⅛ tsp of cayenne pepper.

Slow Cooker Directions:
Brown the ground beef in a large skillet then drain it of the fat.
In a 6 quart pot, place the beef and all the other ingredients. Simmer covered for 1 to 1 ½ hours stirring every 15 minutes. Or you can cook for 3 to 4 hours in slow cooker on low.

InstantPot Directions
Pressure cook the beans at high pressure in 10 cups of water for 25 minutes, then put the beans aside.
Rinse out the inner pot of the InstantPot, then set to Saute and brown the ground beef, drain fat.
Return ground beef to the InstantPot and mix in the beans and remaining ingredients
Seal the lid and pressure cook at high pressure for 20 minutes, naturally release the pressure for 20 minutes, then quick release the remaining pressure.
Allow to cool off a little before eating.