Instant Pot Chili

Name: Instant Pot Chili
Prep time: 5 min
Cook time: 20 min
Total time: 22 min
Ingredients: 2 TB olive oil; 2 medium onions (chopped); 6 cloves garlic (minced); 2 lbs ground beef (90% lean*); 1 large green bell pepper (seeded and diced); 1 tsp kosher salt (plus more to taste); 1 tsp ground cumin; 2 tsp sugar; ¼ tsp allspice; ¼ tsp cayenne; ¼ tsp Tabasco sauce; 32 oz tomato sauce; 1 ½ cup beef broth*; 16 oz kidney beans (canned, drained); 16 oz black beans (canned, drained); 16 oz fire-roasted diced tomatoes (with juices); Optional: shredded cheddar cheese (sour cream, chopped green onions, diced avocado for garnish)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 22 minutes

Servings: 10

beef chili chili recipe instant pot chili

Instructions

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Step 1

In the inner pot of the Instant Pot, add the oil and turn on the “Sauté” mode. Once the oil is hot, add the onions, and stir for 1-2 minutes or until browned. Add the garlic, and stir for 1 minute or until fragrant.

Step 2

Add the ground meat, and cook until browned, using a spatula to break it up as it cooks.

Step 3

Add all the remaining ingredients into the pot, stirring to combine. Close the lid tightly, and set to “pressure cook” on high for 10 minutes.

Step 4

Allow the pressure cooker to release naturally. Add additional salt and cayenne to taste, if desired.

Step 5

Portion into bowls, and serve with toppings of choice.

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