Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion (diced)
  • 1 green bell pepper (diced)
  • 14.5 ounce can fire roasted diced tomatoes
  • 14.5 ounce can crushed tomatoes
  • 15 ounce can kidney beans (drained and rinsed)
  • 15 ounce can black beans (drained and rinsed)
  • 2 tablespoons tomato paste
  • 4 garlic cloves, (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • salt and pepper, (to taste)
  • juice of half a lime ((optional))
  • cilantro, sliced green onions and sour cream, (for garnish)

Instruction

  • Set your Instant Pot to Saute mode and add the olive oil to the bottom of the pot. Once the oil has warmed through add the diced onions and bell peppers and saute until vegetables are softened and onions are translucent.
  • Add the ground beef to the pot and cook until beef is no longer pink and crumbled.
  • Turn off the saute mode and use a spoon to scoop out any excess grease from the cooked beef.
  • Add the remaining ingredients to the pot, reserving the lime juice for the end and place the lid on. Set the steam valve to seal and select manual high pressure for 15 minutes.
  • Once the chili has finished cooking, do a quick release to let out the steam. When the steam pin drops, remove the lid and stir in the lime juice.
  • Serve immediately with green onions for garnish and your favorite chili toppings, enjoy!