To make the Best Damn Instapot Vegan Chili: Plug in your Instapot and turn on the "Saute" setting. If you don't have this setting, you'll want to saute the onion and pepper mix in a saute pan on the stove.

While the Instapot heats up, dice your onion and green bell pepper. Add to the Instapot.

Cook the onion and pepper until softened and starting to brown around the edges, 7-8 minutes. Stir frequently and cover with the lid to help trap some of the moisture. If the mixture starts to burn or stick, add a splash of water.

Once the onion and bell pepper have softened, dd the garlic, chili powder, cumin, oregano, and cayenne. Toast the spices 30 seconds, until aromatic.

Add the package of Abbot's plant-based ground "beef" and break it up with your spatula or a wooden spoon.

Add the canned tomatoes, kidney beans, and 2 cups of water. Season with salt.

Stir well to scrape up any bits that might be stuck to the bottom of the pot.

Cover and secure the lid.

Change the setting to "Bean/Chili".

Let the Instapot do the work -- most models will come to pressure then cook for about 15 minutes.

Once the Instapot is done, release the pressure.

Carefully remove the lid and taste to adjust seasoning.

Ladle up a bowl and top with your favorite toppings: pickled jalapeno, minced sweet onion, avocado, pickled red onion, or whatever you like.