Preparation Time: 15 min
Cook Time: 45 minutes
Servings: 6 – 8
Select the Sauté (meat) mode on your Instant Pot (Approximately 15 minutes). Add your avocado oil and chopped onion and cook it until it is translucent (approximately 2 – 4 minutes). Add garlic, ground bison, coconut liquid aminos, distilled white vinegar, chili powder, smoked paprika, salt, black pepper, and dried oregano. Stir the mix until your bison is cooked. Add the vegetable broth, crushed san Marzano tomatoes, tomato paste, jalapeño, soaked beans, and cocoa powder. Mix all ingredients. Close the lid
Close the lid and make sure it is locked. Select the pressure setting and cook it for 1 hour. Don’t open the lid once the time is up. Allow the instant pot to release the pressure and open it once it is safe. It usually will take 15 to 20 minutes for all pressure to release.
Open the lid carefully, serve your chili in a bowl, and don’t forget to add fresh avocado, jalapeño, and cilantro. If you don’t like your chili too spicy, don’t add fresh jalapeño.
If you have any leftovers, save them!