Instant Pot Chili

🧂 Ingredients

• 2 tablespoons olive oil

  divided
• 1 medium onion

  diced
• 1 tablespoon garlic

  minced
• 1 red bell pepper

  diced
• 1 green pepper

  diced
• 2 lbs ground beef
• salt & pepper to taste
• 1/2 tablespoon oregano
• 1 tablespoon cumin
• 1 1/2 tablespoons chili powder
• 1 cup beef broth
• 3 cups black beans

  if using canned rinse and drain the beans
• 1 28 oz diced tomatoes

  with liquid
• 1 teaspoon unsweetened cocoa powder

  optional, but adds good flavor!
• 2 tablespoons tomato paste

Instructions

• 1 Turn the instant pot onto saute mode and wait until it says “hot.” Then add 1
  tablespoon of olive oil. Brown the meat and cook until no longer pink. Use a
  potato masher to break the meat up.
• 2 Transfer the cooked beef to a large plate lined with paper towels to absorb
  excess grease.
• 3 Add the remaining tablespoon of olive oil to the instant pot and place on saute
  mode again.
• 4 Saute the onions and peppers for about 3-4 minutes and then add in the garlic
  and seasonings and cook for another minute to let the spices bloom. Then stir in
  the optional unsweetened cocoa powder if using.
• 5 Turn off saute mode and pour the beef broth, beans, tomato paste, and diced
  tomatoes with juice into the pot. Stir to combine, scraping any bits on the
  bottom of the pot.
• 6 Add in the beef and then stir again to combine.
• 7 Place the lid onto the instant pot securely and turn it on manual at high
  pressure for 15 minutes. Once the time is up, let it naturally release for 10
  minutes, and then carefully release the pressure after the 10 minutes have
  elapsed.
• 8 Stir the chili, and then use a ladle to serve into bowls with your desired
  toppings.

Nutrition Info