Instant Pot Chili | Cookies and Cups
Ingredients
– 1 tablespoon olive oil
– 1 cup yellow onion, diced
– 1/2 cup red bell pepper, diced
– 1/2 cup green bell pepper, diced
– 1 jalapeno, diced
– 3 cloves garlic, minced
– 1 1/2 pounds ground beef
– 2 cups beef broth, divided
– 2 tablespoons chili powder
– 2 teaspoons cumin
– 2 teaspoons paprika
– 1 (28- ounce) can of crushed tomatoes
– 1 (15- ounce) can of tomato sauce
– 2 (15- ounce) cans of beans, drained (kidney, pinto, or black beans)
– 1 tablespoon sugar
– Salt and pepper
Instructions
1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, bell peppers, jalapeno, and garlic. Cook until softened, then transfer to a bowl.
2. In the same pot, brown the ground beef, breaking it up as it cooks.
3. Drain any excess fat from the pot and deglaze with 1/2 cup of beef broth.
4. Add the chili powder, cumin, and paprika, and stir. Cancel sauté mode.
5. Add the remaining beef broth, crushed tomatoes, tomato sauce, beans, sugar, salt, and pepper. Do not stir.
6. Close the Instant Pot and set it to pressure cook on high for 15 minutes, followed by a 10-minute natural release.
7. Release any remaining pressure and open the lid. Stir the chili before serving.
8. Serve with your favorite toppings such as sour cream, shredded cheese, avocado, and tortilla chips.
Enjoy your delicious Instant Pot chili!
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