Ingredients
Scale
- 1 lb Lean ground beef (or ground turkey)
- 1 Medium yellow onion, diced
- 2 Cloves garlic, minced
- 1 Can (15 oz) Kidney beans, drained and rinsed
- 1 Can (15 oz) Black beans, drained and rinsed
- 1 Can (14.5 oz) Diced tomatoes (with juice)
- 1 Can (8 oz) Tomato sauce
- 1 cup Beef broth
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- Salt and pepper to taste
- Optional toppings: Shredded cheese, sour cream, green onions
Instructions
- Turn your Instant Pot to the “Sauté” function. Once hot, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Add the minced garlic and cook for another 60 seconds until fragrant. If there is excess grease, carefully drain it from the inner pot.
- Pour in about 1/4 cup of the beef broth. Use your spoon to scrape any browned bits off the bottom of the pot. This step is crucial to prevent the “Burn” notice. Once the bottom is clean, stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mixing the spices with the meat now helps bloom the flavors.
- Add the drained kidney beans, black beans, and the rest of the beef broth. Stir well. Pour the diced tomatoes and tomato sauce on top, but do not stir them into the bottom. Keeping the tomato products on top helps prevent scorching during the pressure cooking process.
- Secure the lid and set the valve to the “Sealing” position. Cancel the “Sauté” function and select “Manual” or “Pressure Cook” on high for 5 minutes. When the timer goes off, perform a quick pressure release by carefully turning the valve to “Venting.” Once the pin drops, open the lid and stir everything together.
- Ladle the hot chili into deep bowls. The consistency should be thick and hearty. Top with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately with crackers or cornbread for the perfect family meal.
- Cook Time: 20 minutes