instant pot chili

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions

1. Turn on your Instant Pot and set to 'Sauté' mode.
2. Add the olive oil to the pot.
3. Add the ground beef and cook until browned, breaking it up with a spoon.
4. Add the chopped onion and minced garlic. Cook until softened, about 3-5 minutes.
5. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
6. Pour in the crushed tomatoes, kidney beans, black beans, and beef broth.
7. Stir in the tomato paste.
8. Secure the lid on the Instant Pot and set the valve to 'Sealing'.
9. Set the Instant Pot to 'Manual' or 'Pressure Cook' for 15 minutes.
10. Once the cooking time is complete, let the pressure release naturally for 10 minutes.
11. After 10 minutes, manually release any remaining pressure.
12. Season with salt and pepper to taste.

Notes

• For a thicker chili, remove 1/2 cup of the chili and blend it until smooth before returning it to the Instant Pot.
• Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or avocado.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To easily break up the ground beef, you can use a wooden spoon or spatula.