By HOME-COOKED ROOTS
Prep Time: 10 Min
Cook Time: 1 HR 15 Min
Sauté the onion and bell pepper . Using the sauté function on the Instant Pot, sauté the onion and bell pepper in 1 tablespoon oil until soft and fragrant, about 5 minutes.
Sauté the vegan ground beef crumbles. Scoot the onion and bell pepper to one side of the pot, then sauté the crumbles for 3-4 minutes until slightly browned and crispy.
Add remaining chili ingredients and stir to combine. Be sure to discard the ham flavored seasoning packet that comes with the soup mix and rinse the beans thoroughly.
Pressure cook on high manual pressure for 45 minutes. Then, allow the Instant Pot to depressurize naturally for 15 more minutes, before releasing remaining pressure.
Serve immediately with desired toppings. Try toppings like tortilla chips, red onion, shredded cheese, sliced jalapeños, yogurt or sour cream and cilantro.