Instant Pot Chili

Ingredients

• 2 teaspoons vegetable oil
• 12oz impossible ground "meat"
• 5/8 onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (15oz) can kidney beans, drained
• 1 (15oz) can pinto beans, drained
• 1 (15oz) can tomato sauce
• 1 (10oz) can rotel Diced Tomatoes & Green Chilies, undrained
• 1 tbsp paprika
• 2 tsp dried oregano
• 1 tsp ground cumin
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• 0.5 tsp cayenne pepper
• 2 tsp cider vinegar
• 2 tsp chile-garlic sauce

Instructions

1. Turn on Instant Pot on Saute. Coat the bottom of the pot with oil.
2. Cook beef until browned, about 5 minutes.
3. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
4. Turn off heat. Add all other ingredients and stir well.
5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure using the natural-release method (just wait for the pressure to drain until it's no longer pressurized).
7. Serve with a bit of cheese