Description
Tender beef and beans simmered with tomatoes and bold spices in a pressure cooker for rich chili flavor.
Ingredients
Scale
- 2 lb ground beef, 90% lean
- 1 onion, finely diced
- 1½ tsp minced garlic
- 28 oz can diced tomatoes, undrained
- 3 cans (8 oz each) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- ¾ cup beef broth
- 2 tsp olive oil
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp cocoa powder
- 1 tsp granulated sugar
- 1½ tsp kosher salt
- ¾ tsp ground black pepper
- Shredded cheese, diced tomatoes, chopped green onions, sour cream
Instructions
- Set the Instant Pot to ‘Sauté’ mode on ‘More’ setting. Add olive oil and ground beef. Cook until browned, breaking up the meat with a spatula as it cooks.
- Add the finely diced onion to the pot and cook for 3 minutes or until softened.
- Stir in minced garlic, diced tomatoes (with juice), tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, sugar, kosher salt, black pepper, kidney beans, and pinto beans.
- Secure the lid and set the Instant Pot to the ‘Chili/Beans’ cooking program. Cook for 20 minutes at pressure. Release pressure manually or allow it to release naturally.
- Ladle the chili into bowls and garnish with optional shredded cheese, diced tomatoes, chopped green onions, and sour cream as desired.
Notes
- For deeper flavor, allow chili to rest for 10 minutes after pressure release; flavors will meld further.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: American