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Best Instant Pot Chili



Ingredients
  • 1 1/2 pounds  ground beef 
  • 1 tablespoon  olive oil 
Spices:
  • 1 tablespoon  onion powder 
  • 1 tablespoon  garlic powder 
  • 1-2 tablespoons  chili powder* 
  • 1 tablespoon  ground cumin seeds 
  • 1 teaspoon  dried oregano 
  • 1 teaspoon  dried thyme 
  • 1 teaspoon  smoked paprika  (optional)
Rest of Ingredients:
  • 1  medium onion  (diced)
  • 6 cloves  garlic   (minced)
  • 2 tablespoons  tomato paste 
  • 3 cans  of 15oz each red kidney beans  (drained & rinsed)
  • 1 1/3 cups  beef broth or chicken broth  (low sodium)
  • 1 tablespoon  Worcestershire sauce 
  • 1 tablespoon  soy sauce 
  • 1 can   of 28oz crushed tomatoes 
  • 3  bay leaves 
Garnish:
  •  Sour cream 
  •  Jalapeno pepper  (diced and seeded)
  •  Cheddar cheese 
  •  Avocado 
  •  Parsley  (chopped)
Cornstarch Slurry:
  • 2 tablespoons  cornstarch 
  • 2 tablespoons  water 
Instructions
  1. Add all the spices and dried herbs listed under the "Spices" section of this recipe to a medium bowl and whisk together. Set aside.
  2. Read the post above and decide what method you prefer to use for browning the beef. I used #2 this time. Select Sauté and once your IP reads Hot, add the oil, make sure you tilt the pot so the oil covers the whole surface.
  3. Once the oil is hot, add the beef to the pot and DO NOT stir for 4-5 minutes. Gently, remove the pot from the IP and pour the excess fat into a small bowl. Return back the pot to the IP, using a wooden spoon, break down the beef and continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well.
  4. Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.
  5. Add the mixed Spices to the beef, stir and cook for 1-2 minutes.
  6. Now you need to deglaze the pot, when you sear the beef lots of bits and pieces stick to the bottom of the pot, which can later contribute to burning and your pressure cooker won't pressurize.
  7. Add 1/3 cup of beef broth to the pot and using a wooden spoon, scrape the bottom of the pot until it is clean. Cook the beef in the broth for 5 minutes, to reduce the moisture.
  8. Add the tomato paste and reserved beef juices, stir to combine.
  9. Add the washed and drained beans and gently stir to combine.
  10. In a small bowl combine remaining 1 cup of broth with the worcestershire sauce and soy sauce and add the mixture to the pot. Gently stir to combine.
  11. Add the crushed tomatoes on top of the meat and DO NOT stir as tomatoes can stick to the bottom of the pot and prevent it from coming to pressure.
  12. Add the bay leaves.
  13. Close the IP with the lid. Turn the steam release vent to 'sealing' and using the manual setting, set it to cook for 12 minutes at High Pressure.
  14. When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes, this is called Natural Pressure Release. After 15 minutes gently release the rest of the pressure by opening the vent.
  15. Open the lid and discard bay leaves. Gently stir the chili.
  16. If you prefer the chili thicker: turn on the Sauté function, use the 'adjust' button to turn it the medium heat setting.
  17. In a small bowl mix cornstarch with water until dissolved and add it to the pot. Gently stir to combine and let it simmer for 5 minutes until it thickens.
  18. Season with salt and pepper to taste.
  19. Serve hot with cornbread, sliced avocado, sour cream and parsley.
Notes:
*Use more or less, depending how spicy you want the chili.

Read Full Recipe ---> Click Here
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