cilantro, sliced green onions and sour cream,for garnish
Set your Instant Pot to Saute mode and add the olive oil to the bottom of the pot. Once the oil has warmed through add the diced onions and bell peppers and saute until vegetables are softened and onions are translucent.
Add the ground beef to the pot and cook until beef is no longer pink and crumbled.
Turn off the saute mode and use a spoon to scoop out any excess grease from the cooked beef.
Add the remaining ingredients to the pot, reserving the lime juice for the end and place the lid on. Set the steam valve to seal and select manual high pressure for 15 minutes.
Once the chili has finished cooking, do a quick release to let out the steam. When the steam pin drops, remove the lid and stir in the lime juice.
Serve immediately with green onions for garnish and your favorite chili toppings, enjoy!
You can customize this to your liking, take out or add to your flavor preference.
This can be frozen, see the tips above.
If you do not like black beans just add another can of kidney beans or even pinto beans.
If think your chili is too thin, you can set it on sauté setting after it has cooked to thicken it up.
Try adding a tablespoon of unsweetened cocoa to add a richer flavor.