Ingredients

  • 12-16 oz ground bison
  • ½ cup chopped onion
  • 1 Tbsp minced garlic
  • 10 oz can of diced tomatoes & green chilies
  • 15 oz can of black beans ( drained )
  • 2 tsp chili powder ( or chili style mix )
  • 1 Tbsp apple cider vinegar
  • 1 ½ Tbsp mustard (spicy and/or regular)
  • 1 tsp cumin
  • ½ tsp salt
  • 1 Tbsp olive oil
  • Toppings: lime juice, sour cream, cheese, cilantro, onions, or green onions. - if desired.

Instructions

  1. Press the saute button and add olive oil, onion, and garlic.
  2. When the onions are translucent add the ground bison to the pot and cook until brown. - drain if desired.
  3. Add the remaining ingredients, mix it all together,
  4. Cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot.
  5. Press the “Bean/Chili” button to begin the pressure cooking. It should be set for 30 minutes. You can also press manual and change the time to 30 minutes. - ensure sure the steam valve is closed.
  6. Once the timer is finished use a quick release of the pressure.
  7. Top with lime juice, sour cream, cheese, cilantro, onions, or green onions. - if desired.

Notes

  • I like mine spicy, so I add red pepper flakes afterwards or whatever elese that spices it up!
  • Instead of chili powder I have used a variety of mixes that have all worked well. Specifically, these two: