Quick Instant Pot Beef Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon canola oil
02 -
1 pound lean ground beef
03 -
1 cup water or beef broth
04 -
15 ounce can diced tomatoes
05 -
28 ounces can crushed tomatoes
06 -
8 ounce can tomato sauce
07 -
4 ounce can green chiles
08 -
1 cup diced onion (about 1 medium)
09 -
1 green pepper, seeded and diced
10 -
15 ounce can kidney beans, drained and rinsed
11 -
15 ounce can black beans, drained and rinsed
→ Seasonings
12 -
3 tablespoons chili powder
13 -
1 tablespoon cumin
14 -
2 teaspoons Mexican oregano (or regular oregano)
15 -
2 teaspoons garlic powder
16 -
1 teaspoon salt, plus more to taste
17 -
1 teaspoon black pepper
# Instructions:
01 -
Turn Instant Pot to saute function. When screen says HOT, add canola oil. Wait 1 minute, then add ground beef. Cook 5-6 minutes, breaking up meat with a spatula as it cooks.
02 -
Once meat is completely browned, add water or broth and stir well to deglaze pot, scraping all bits from bottom. Add all remaining ingredients except spices. Stir well, then add spices and seasonings.
03 -
Put lid on Instant Pot and turn valve to sealed. Cancel saute function and switch to manual. Set timer for 25 minutes. Once timer beeps, do a quick release (natural release is fine too, but takes longer).
04 -
Remove lid and stir chili. Taste and add more salt if necessary. Let sit about 10 minutes to cool and thicken, then serve with desired toppings.
# Notes:
01 -
Can be made ahead and stored in refrigerator for several days
02 -
Freezes well for up to 6 months
03 -
Both quick release and natural release pressure methods work