Leslie, Thank you so much for your kind words about our recipes – that means so much to us!

Nope, there’s no typo here, I triple checked just now just to make sure. 🙂 The meat gets browned on the “Saute” function for 3 to 5 minutes, and then the other ingredients are added and are cooked for 5 minutes on “Manual, High Pressure”. The meat used here is ground meat and cooks much faster than the meat used to make beef stew. Please let us know if you have other questions, and thank you again – you made our day!

Tara, This is a keto version of chili. You can definitely increase the spice level to suit your tastes, but we deliberately reduced the higher-carb ingredients (e.g. tomato, bell pepper) and omitted the beans to make it something that people following a ketogenic way of eating can fit into their macros. With that being said, the consistency (as shown in the pictures) is definitely not soup-like. If yours was thin like soup, it could be one of two things: 1) there was too much water added or 2) it needed to cook longer. I hope this helps!

This didn’t turn out to be chili, but a good beef and celery soup. I know there are many ways to make chili so maybe this is how some people know it. As for me I am used to more chili, tomato and peppers.

You should be able to as long as it doesn’t go above the fill line.