first class instant pot chili vest

instant pot chili

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Instant Pot Chili

A pressure cooker is the secret to achieving a cooked-all-day taste in record time. Make this classic chili for a quick and easy weeknight meal.

Ingredients

  • 3 Tbsp. vegetable oil
  • 1 1/4 lb. lean ground beef
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 2 tsp. salt, divided
  • 1/2 small yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 c. reduced-sodium beef stock
  • 2 (15 oz.) cans black or kidney beans, drained and rinsed
  • 1 (15 oz.) can diced fire-roasted tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. pureed chipotles in adobo (optional)
  • Shredded cheddar cheese, sour cream, chopped green onion, and corn chips, for serving

Direction

  1. Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
  2. Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
  3. Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
  4. Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.