Instant Pot Chili
Handsfree cooking makes a slow cooker the perfect tool for this chili.
Ingredients
- 1 tbsp - Extra-virgin olive oil
- 1 g - Onion , chopped
- 3 g - Garlic cloves , minced
- 2 tbsp - Tomato paste
- 680 g - Ground Beef , ground beef
- 2 cup - low-sodium beef broth
- 425 g - kidney beans , rinsed and drained
- 425 g - can black beans , rinsed and drained
- 425 g - can fire-roasted diced tomatoes
- 1.5 tsp - Chili powder
- 1.5 tsp - Ground cumin
- 1 tsp - Oregano
- 0.5 tsp - cayenne
- 1 g - Kosher Salt
- 1 g - Black Pepper , Freshly Ground
- 1 g - Cheddar Cheese , shredded, for serving
- 1 g - Sour cream , for serving
- 1 g - Fritos , for serving
- 1 g - Green onions , thinly sliced, for serving
Cooking Method
- Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
- Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano, and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
- Once cooked, serve with desired toppings.
Order Ingredients
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