Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 cup beef broth
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 14.5 ounces kidney beans (drained and rinsed)
- 14.5 ounces pinto beans (drained and rinsed)
- Shredded cheddar cheese
- Sliced green onions
- Sour cream
Instruction
- Press the sauté button to turn on your Instant Pot. Add oil and allow it to heat up until hot. Add ground beef and cook for 5 minutes until just brown, breaking it really well up as it cooks.
- Add onion and garlic and heat for 2 more minutes until onion is translucent and cooked.
- Add chili powder, cumin, oregano, paprika, salt, pepper, garlic powder, and brown sugar and stir. Cook for another 2 minutes until fragrant.
- Add beef broth, and scrape up any brown bits that are stuck to the bottom of the pot. Turn off the sauté setting by pressing cancel.
- Add diced tomatoes, tomato sauce, kidney beans, and pinto beans. DO NOT stir the beans into the other ingredients. This will prevent them from burning on the bottom of the vessel.
- Close the lid and adjust the steam release valve to sealing position. Press the bean/chili button (or manual buttom) and set the time for 20 mins. The pot will take some time to pressurize, then it will begin cooking and the time will count down.
- Once the cooking time has ended, allow the pot to naturally release for 10 minutes. Then quick release the rest of the pressure, be careful not to put your hand near the hot steam. Once the steam is done venting and the red button is all the way down, open the lid.
- Stir the chili with a spoon and serve warm. Garnish with shredded cheese, green onions, and sour cream if desired.
