Servings: 4 to 6

3 lb chuck roast 3 lb chuck roast
4 small carrots 4 small carrots
1 c sliced onions 1 c sliced onions
1 c water 1 c water
2 cans tomato juice 2 cans tomato juice
1 c dried kidney beans 1 c dried kidney beans
1 tsp salt 1 tsp salt
2 T vegetable bouillon 2 T vegetable bouillon
2 tsp chili powder 2 tsp chili powder
1/4 tsp dried red pepper flakes ¼ tsp dried red pepper flakes
1 green pepper, chopped 1 green pepper, chopped

Brown carrots, onions, and green pepper. Brown meat. Add water, tomato juice, beans, and seasonings. Cook on high pressure for 60 min, then natural pressure release for 25 min.