Turn Instant Pot on Saute mode, then add 1 lb of ground beef, 1 chopped celery stick and 1 chopped onion. Mix and saute for about 10 minutes, stirring few times to break down the ground beef with a wooden spoon.
Next, add 2 cubed tomatoes, 1 finely chopped jalapeno, 15 oz. of tomato sauce, 15 oz. of kidney beans and 15 oz of garbanzo beans. Pour in 1 cup of water and add all of the chili spices.
Give it a good mix with a spoon, then cover and cook on Soup/Broth mode for 20 minutes. Quick release the pressure.
Serve chili with grated sharp cheddar cheese, sour cream and chopped cilantro (I used chives, thats what I had on hands.) Enjoy with sourdough bread!
Video
Notes
Feel free to adjust this chili recipe, like adding a garlic clove or use your favorite spices.
Store leftovers in airtight container inside the fridge for up to 3 days.
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