Step 1

Season meat with salt and pepper. Turn instant pot to “sauté” mode and add the oil to the pot.

Step 2

Once oil is hot add the meat and brown for 2-3 minutes. (Make sure not to overcrowd the pot, do this step in 2 batches)

Step 3

Remove the meat to a plate and set aside.

Step 4

Add the onion, bell pepper, and jalapeno to the pot. Sauté for 3 minutes, or until slightly softened.

Step 5

Add 1/4 cup of broth to pot and use a wooden spoon to deglaze (scrape up the stuck on bits off the bottom of the pot)

Step 6

Add the remaining broth, meat, chili powder, cumin, oregano, and Worcestershire and stir.

Step 7

Pour in the tomatoes, beans, and tomato paste. Don’t stir.

Step 8

Secure lid and make sure the seal is set to “sealing”. Pressure cook on high pressure for 30 minutes. When the time is up, allow the instant pot to release naturally for 15 minutes then quick release any remaining pressure.

Step 9

When pin drops, carefully remove the lid and gently stir everything together. Let sit for about 10 minutes. Chili will thicken.

Step 10

Serve with your favorite garnishes and toppings!