Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes. Note: It can take 10 minutes or so for this big pot of chili to come up to pressure.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. If liquid sprays from the valve, switch it back to a sealed position and let it cool for another 5 – 10 minutes.
Serve hot topped with cubes of cheese, sour cream, chopped pickled jalapeños, and corn chips.
If your pot is sensitive to getting the BURN signal, add a 1/2 – 3/4 cup of water to the pot with the other ingredients.
I prefer the taste and texture of ground turkey, but 90/10 ground beef will substitute great
DO NOT drain and rinse the beans
Leftover can be frozen flat in gallon size ziplock bags for up to 4 months
Add a splash of cholula hot sauce to individual bowls for extra spice