Description
Discover how to make the best Instant Pot chili with this easy recipe. Learn the secret to perfectly seasoned and hearty chili in no time!
Ingredients
- – 2 tsp (10 ml) olive oil
- – 2 lbs (900 g) ground beef, 90% lean
- – 1 onion, finely diced
- – 1 1/2 tsp (7.5 ml) minced garlic
- – 28 oz (800 g) can diced tomatoes, do not drain
- – 38 oz (1.1 kg) can tomato sauce
- – 3/4 cup (180 ml) beef broth
- – 2 tbsp (30 ml) chili powder
- – 2 tsp (10 ml) ground cumin
- – 2 tsp (10 ml) smoked paprika
- – 2 tsp (10 ml) cocoa powder
- – 1 tsp (5 ml) granulated sugar
- – 1 1/2 tsp (7.5 ml) kosher salt
- – 3/4 tsp (4 ml) ground pepper
- – 15 oz (425 g) can kidney beans, drained and rinsed
- – 15 oz (425 g) can pinto beans, drained and rinsed
- – Assorted toppings such as shredded cheese, tomatoes, green onions, and sour cream
Instructions
- Switch your Instant Pot to the Saute function and choose the More option. Pour the olive oil into the pot. Add the ground beef and cook, stirring and breaking it apart with a spatula, until it is browned.
- Incorporate the diced onion and continue cooking for an additional 3 minutes, or until the onion becomes soft.
- Mix in the minced garlic, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and both types of beans.
- Set the Instant Pot to the Chili/Beans mode and secure the lid on top. Cook for 20 minutes. Let the pressure come down naturally or use the manual release method.
- Dish up with your choice of toppings.
Notes
- Consider using fire-roasted diced tomatoes for a richer flavor.
- Try chipotle chili powder for a smoky twist.
- Experiment with black beans or navy beans for varied texture.
