Instant Pot Chili With Dry Beans: Start by browning a pound of meat (we used turkey sausage for this video, but you could use ground beef, spicy sausage, ground chicken, whatever you like) for about three minutes in the Instant Pot on Saute mode. If meat is very lean, add a bit of olive oil. Add one chopped onion, two diced garlic cloves, one chopped green pepper, one chopped jalapeno pepper (or if you like good & spicy, add two of these). Be sure to use cooking gloves when chopping spicy peppers. Continue to saute for about five minutes. Stir everything up, then add two cups broth, two 14.5 ounce cans diced tomatoes, a cup of beer and 1/2 pound of dried pinto beans that you’ve soaked for at least four hours. Add 1 or 2 tablespoons chili powder (depending on your spice tolerance) and a teaspoon of Worcestershire sauce. Put the lid on the Instant Pot, turn the switch at the top to Sealing and then hit Manual or High Pressure and set timer for 35 minutes. Use a natural release for 10 minutes, then release remaining pressure. If the beans are not fully cooked (they should be, but just in case…) pop the lid back on and pressure cook for an additional 7-10 minutes. Serve with hot sauce, red pepper flakes, avocado, grated cheddar and a bit of cilantro. We like to have this over rice. ENJOY.