Savor the hearty goodness of our instant pot chili. Tender meat, beans, and spices melded in a fraction of the time—a quick and flavorful comfort dish!
Ingredients
- 1 ½ tablespoons canola oil
- 2 pounds 85/15 ground beef
- 4 cloves garlic minced
- 1 medium sweet onion diced
- 1 red bell pepper diced
- 1 poblano chili minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 ½ teaspoons ground cumin
- 12 ounces lager or pilsner beer
- 1 ½ cups beef stock
- 2 10.75-ounce cans tomato puree
- 2 15-ounce cans black beans, drained and rinsed
- Kosher salt and freshly ground black pepper to taste
- ¼ cup chopped fresh cilantro leaves
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
- Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
- Stir in beer, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cilantro; season with salt and pepper, to taste.
Recipe originally from: https://damndelicious.net/2018/05/12/the-best-instant-pot-chili/