My Site LogoSirToffski

Instant Pot Chili

Created Tuesday 09 July 2019

Source: Damn Delicious

Description

So chunky, hearty, and comforting! This will be the BEST chili you will have in your entire life – I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!

450

Ingredients

  • 1 1/2 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 1/2 teaspoons ground cumin
  • 1 (12-ounce) can lager or pilsner beer
  • 1 1/2 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
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in cilantro; season with salt and pepper, to taste. Serve immediately, garnished with sour cream and cheese, if desired.

Edit this page