Instant Pot Keto Chili

1 tsp, crumbled Bay Leaf
2 tbsp Cumin seed
1 tbsp Oregano, ground
1 tsp Pepper, black
1 stalk celery chopped, raw
1 cup, chopped Onions, raw
1 cup, strips Green Peppers (bell peppers)
1/4 cup Tomato Sauce
1 cup, chopped Peppers, sweet, red, fresh
1 can, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 14.5 oz
6 tsp Lea & Perrins, Worcestershire Sauce
10 tbsp Hunt's Tomatoes Paste No Salt Added
2 tsp Kosher Salt
1 Yellow Bell Pepper
3 cloves Fresh Garlic (1 clove = 3g)
2.5lbs 80/20 ground beef chuck
12 tsp Seasoning, Tones Taco Blend
2 cans Diced tomatoes & Green Chillis Rotel, 10oz can 2.5 serv in can
3/4 C of water

Add water to desired consistency. I added 2 TBSP of sour cream and 1/3 cup of shredded cheese for my desired tastes.

Sautee onion and peppers for 6-7 minutes, add garlic and sautee for a minute. Then, add ground chuck and cook until brown. I drained most of the grease. Add remaining ingredients and 3/4 cup of water to instant pot and stir. Place bay leaf in the middle of the pot and seal. Set to stew.