This Instant Pot Chili is quickly becoming my go-to chili recipe. It tastes like it's been simmering on the stovetop all day but rather it's cooked in the Instant Pot and ready in under an hour. It's jam packed with flavor and it's the perfect ending to a long, cold day.
Ready in: 55minutes
2Tbspolive oil, divided
1 1/2lbslean ground beef (preferably 90% lean)
1mediumyellow onion,chopped (1 1/2 cups)
1mediumgreen or red bell pepper,cored and chopped
3clovesgarlic,minced (1 Tbsp)
1 1/2Tbspchili powder
3/4cuplow-sodium beef broth
1(28 oz.) candiced tomatoes
1(15 oz.) cantomato sauce
2tspunsweetened cocoa powder(this just adds a little richness)
Salt and freshly ground black pepper,to taste
2(15 oz.) canskidney beans (preferably one dark one light),drained and rinsed
Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.
Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
Transfer beef to a plate lined with paper towels, set aside.
Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes.
Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.
Stir in beef, then press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
Select "manual" mode (or high pressure) and set to 15 minutes.
Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
Once steaming stops stir in beans (they'll heat through almost instantly).
Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers.