Pressure Cooker Chili

Place the meat in a large mixing bowl and toss with peanut oil and salt.

Heat a 6 quart heavy bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, about 2 mins per batch. Once each batch is browned transfer to a clean bowl.

Once the meat is cooked, add the beer to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, chips, peppers, sauce, paste, spices and beans. Stir to combine. Lock the lid in place according to instructions. When the steam begins to hiss out of the cooker (about 5 mins), reduce heat to low and cook 25 mins. Remove from the heat and carefully release the steam. Serve immediately.

Top with your favorite toppings - cheese, sour cream. avocado, onions, etc.