Instant Pot Chili
Serving size: Yield: 6 Serving Size: 1 grams
Prep time: 10 mins
Cook time: 20 mins
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Ingredients
- 2 teaspoons olive oil
- 2 pounds ground beef, 80/20 preferred
- 1 onion finely diced
- 3 garlic cloves, minced
- 28 ounces diced tomatoes
- 24 ounces tomato sauce
- 15 ounces canned chili beans
- 15 ounces canned black or pinto beans, drained and rinsed
- 3/4 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground pepper
- cayenne pepper powder, to taste (optional)
Directions
- 1. The first step in making chili is to turn your Instant Pot to the Sauté More setting. Once the display reads HOT add the olive oil to the pot. Add the meat and cook until mostly brown.
- 2. Add the diced onion and cook for 2 minutes. Then add the garlic and continue to sauté for one additional minute or until the garlic becomes fragrant.
- 3. Press Cancel/Off. Add the remaining ingredients to the pot and stir, being sure to remove any bits that may be stuck to the bottom of the pan. This will help prevent the BURN notice from appearing on your screen.
- 4. Lock the lid in place and turn the valve to the Sealing position. Press the Chili/Beans setting or Pressure Cook/Manual on HIGH pressure for 20 minutes.
- 5. After the cooking time expires, perform a slow and controlled quick release of pressure to prevent the liquid from coming out of the valve. Or allow the pot to perform a Natural Pressure Release if you aren’t in a hurry.
Notes
- Serving Options
- Serve warm and add additional toppings as desired. Some of my favorite chili toppings diced onion, sour cream, diced jalapeños, cilantro, saltine crackers and shredded cheese.
- Replace the ground beef with canned roast beef.
- Replace the diced tomatoes with fire roasted Rotel.
