Instapot Chili

Ingredients
1 Pound Ground Beef
1 Pound Ground Pork
1 Can Kidney Beans, 15 ounces, drained
1 Can Pinto Beans, 15 ounces, drained
1 Can Black Beans, 15 ounces, drained
1 Can Fire Roasted Diced Tomatoes, 15 ounces, with juice
1 Can Tomato Paste, 6 ounce
1 Red Onion, chopped
2 Cups Beef Stock
1 Tablespoon Dried Oregano
2 teaspoons Ground Cumin
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 teaspoon Smoked Paprika
1 Can Kidney Beans, 15 ounces, drained
1 Can Pinto Beans, 15 ounces, drained
1 Can Black Beans, 15 ounces, drained
1 Can Fire Roasted Diced Tomatoes, 15 ounces, with juice
1 Can Tomato Paste, 6 ounce
1 Red Onion, chopped
2 Cups Beef Stock
1 Tablespoon Dried Oregano
2 teaspoons Ground Cumin
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 teaspoon Smoked Paprika
2 Tablespoons Chili Powder
1 Tablespoon Worcestershire Sauce
1 Tablespoon Garlic, minced
Turn your instant pot to sauté the onions until tender. Add the meat and cook until browned.
Drain off any excess grease
Add tomato paste and chili powder to meat, stir to combine
Add all of the remaining ingredients and stir
Turn the instant pot to normal pressure and cook for 18-20 minutes
Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, shredded cheese or even bacon!