• Turn on the sauté function on the Instant Pot and heat a tablespoon of avocado oil in the bottom of the pot.
• Add the the diced onion and bell pepper and sauté for 5 minutes, or until the onions are translucent.
• Scoot the onion and bell pepper to one side of the pot, then add in the ground beef (vegan or regular). Sauté the ground beef, breaking it up into crumbles, for 3-4 minutes, or until browned and crispy. Once browned, press the off button on the Instant Pot to stop sauté function.
• Discard the ham flavored seasoning packet that comes with the soup mix. In a fine mesh sieve, thoroughly rinse and drain the beans. Next, add bean mixture directly to the Instant Pot (no soaking) along with remaining chili ingredients and stir to combine.
• Add Instant Pot lid, set the sealing valve on the lid to SEAL and cook on manual high pressure for 45 minutes.
• Allow instant pot to de-pressurize naturally for 15 minutes before releasing rest of pressure.
• Serve immediately while warm with desired chili toppings.

Storage

• Chili will keep for 3-4 days in fridge in an airtight container or up to 3 months when frozen in 2-cup servings using Souper Cubes. Flavor will deepen over time.