Garnishes: fresh chopped parsleyshredded parmesan cheese, chopped green onion
Instructions
Have all the ingredients chopped and measured out and ready to go before cooking.
Chop veggies, measure out spices/seasonings and broth, open cans and rinse beans.
Set Instant Pot to Saute. Once it’s hot, add olive oil, then onion and peppers. Saute until soft, about 5 minutes.
Add in garlic and the meats. Cook until meat is no longer pink, breaking up into small bits. Add in seasonings and stir just until combined.
Cancel saute mode and add remaining ingredients: tomatoes with their juices, rinsed beans, tomato sauce and broth. Stir to combine.
Make sure vent is set to Seal. Set Pot to manual, high pressure cook, for 18 minutes.
When pot beeps, allow to natural release for 10 minutes. Then manual vent any remaining pressure. Keep warm until ready to serve.
Serve in bowls garnished with fresh herbs, and grated parmesan cheese, with a side of garlic bread.
Notes
The Italian sausage gives this recipe an added layer of flavor. Choose any type of italian sausage you desire. This will determine how spicy the chili is! (I used a combination of hot/spicy and sweet sausages)
The leaner your ground beef, the less rendered fat you will have to drain (if you choose to drain it off)
Store any leftovers covered in the fridge for up to 3 days. Can also freeze for 3 months.