Instant Pot Chili

Name: Instant Pot Chili
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 pounds beef chuck (cut into 1 inch pieces); 1 teaspoon salt; 1 teaspoon black pepper; 2-4 tablespoons vegetable oil; 1 cup diced onion; 2 cloves garlic; 1 14.5 ounce can beef broth; 2 15 ounce cans red kidney beans, rinsed; 1 14.5 ounce can crushed tomatoes; 2 4.5 ounce cans green chilies; 3 tablespoons chili powder; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 2/3 cup finely crushed tortilla chips; Shredded cheese (cilantro, sour cream for serving)

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 6

Author : Rachel Farnsworth

instant pot chili

Instructions

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Step 1

Season the beef with salt and pepper. Select "browning/saute" on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the beef in small batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer browned meat to a plate and set aside.

Step 2

Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender. Add the garlic and saute 1 minute more.

Step 3

Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in beef.

Step 4

Lock the lid in place. Select high pressure and 25 minutes cook time.

Step 5

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.

Step 6

When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken.

Step 7

Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.

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