Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil, (divided)
  • 1 1/2 lbs lean ground beef ((preferably 90% lean))
  • 1 medium yellow onion, (chopped (1 1/2 cups))
  • 1 medium green or red bell pepper, (cored and chopped)
  • 3 cloves garlic, (minced (1 Tbsp))
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 3/4 cup low-sodium beef broth
  • 1 (28 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 tsp unsweetened cocoa powder ((this just adds a little richness))
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper, (to taste)
  • 2 (15 oz.) cans kidney beans (preferably one dark one light), (drained and rinsed)

Instruction

  • Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.
  • Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
  • Transfer beef to a plate lined with paper towels, set aside.
  • Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes. 
  • Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
  • Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.
  • Stir in beef, then press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
  • Select "manual" mode (or high pressure) and set to 15 minutes.
  • Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
  • Once steaming stops stir in beans (they'll heat through almost instantly). 
  • Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers. 
  • Recipe source: Cooking Classy