I went pretty lazy on it. But, I've done it many times. It's always better the next day after it thickens up and the flavors immerse. But, for taking less than an hour I can't complain. This will feed me for over a week.

5 lbs 80/20 ground beef (next time I'll do 93/7) 5 packets of pre-made chili seasoning 6 cans of beans (2x each chili beans, kidney, and pinto) 2 large cans stewed tomatoes 1 large can tomato sauce (I forgot to add the paste - oh well) 1 cup water (will skip next time) 2 large onions About 12 cloves of garlic 3 diced green bell peppers

1) Sauté onions and garlic in avocado oil until translucent 2) Throw in ground beef and brown (I used a large skillet and the IP sauté function at the same time due to the volume of beef) 3) Add chili spice packets and stir thoroughly through the beef 4) Drain fat 5) Add skillet ground beef to IP ground beef 6) Pour in sauce, stewed tomatoes, water, beans, and diced bell peppers 7) Stir it up thoroughly 8) Set to high pressure for 18 minutes

My IP never sealed to pressure because of the volume of food. So, I ran it on another 18 minutes essentially boil/simmer cycle just to be sure