• With the Instant Pot on Saute add 1 tablespoon oil.
• Once hot add the onions and ground beef, crumble and sauté for about 5 minutes.

  Drain any excess grease.

  (We love the meat chopper shown in the photo. It makes really quick work of crumbling any sticky protein)
  1 lb. ground beef, 1 cup (heaping) onion
  
• Sprinkle in the chili powder and stir to coat the beef and onions.
  2 tablespoon chili powder
• Pour in the tomatoes, beans, plus ½ teaspoon kosher salt. Give it a good stir.
  2 -10 oz cans Rotel Tomatoes, 2 -16 oz cans chili beans in sauce
• Pop the lid on and lock the pressure valve to seal. Set to cook on manual mode or pressure cook (normal heat, high pressure) for 5 minutes.
• Do a quick release of pressure at the end of the cook time.
• Give it a stir and let everything cool and thicken for 5 minutes.
  
• Taste for additional seasoning (kosher salt, black pepper and/or chili powder)

Serving

• Serve bowls of chili topped with your favorite toppings (cheese, sour cream, Fritos, crackers, green onions, etc...)

  Excellent with a side of Cornbread

Storing

• Store any leftover chili in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave or in the Instant Pot on "sauté" mode.