This Instant Pot Chili turned out deliciously! As you can see mine turned out a little thin, so I reduced the amount of broth for you.
2 1/2 cups dried kidney beans (16 ounces)
6 cups bone broth
2 TBSP chili powder
salt and pepper to taste
2 pounds ground beef
4 cloves garlic
6 cups diced tomatoes
2 tsp dried oregano
1 tsp cumin
Combine dry beans, 4 cups of the broth, chili powder, salt and pepper in your instant pot and use the beans/chili button with the default 30 minute timer. Meanwhile, in a large skillet, saute beef, onion, and garlic. When the instant pot is done, quick release the pressure. Add meat mixture, tomatoes, the remaining 2 cups broth, oregano, cumin, and remaining 1 TBSP chili powder. Stir well and run again using the beans/chili button with the default 30 minute timer. Quick release when done.
Makes 10 one cup servings. 362 calaories, 36g carbs, 37g protein, 11g fat