Imported from the web

Easy Instant Pot Beef Chili

Name: Easy Instant Pot Beef Chili
Prep time: 5 min
Cook time: 22 min
Total time: 47 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb lean ground beef (The author recommends 85% or 90% lean; if using fattier beef, drain some fat before adding the onion.); 1 white or yellow onion (Diced); 3 cloves garlic (Minced); 2 tbsp chili powder (More may be used to taste.); 1 tbsp ground cumin; 2 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt (The source gives a range of 1–2 teaspoons, or to taste; additional salt may be added at the end.); 0.5 tsp black pepper (Additional pepper may be added at the end to taste.); 1 cup beef broth (Divided; author prefers no-salt or reduced-sodium broth.); 2 15 oz cans diced tomatoes (Drained; petite diced tomatoes may be used for less noticeable tomato pieces.); 2 15 oz cans crushed tomatoes; 2 15 oz cans kidney beans (Drained and rinsed; an additional can may be used to stretch the chili, or substitute pinto or black beans.)

Recipe by Kate

Imported by Katrina Liao on SeeMeCook

A hearty pressure-cooker chili made with ground beef, kidney beans, and tomatoes, seasoned with chili powder, cumin, and smoked paprika. It cooks quickly but has the rich, long-simmered taste of a classic beef chili.

8 servings47 minAmerican

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Ingredients

2 lb lean ground beef (The author recommends 85% or 90% lean; if using fattier beef, drain some fat before adding the onion.)
1 white or yellow onion (Diced)
3 cloves garlic (Minced)
2 tbsp chili powder (More may be used to taste.)
1 tbsp ground cumin
2 tsp smoked paprika
0.5 tsp dried oregano
1 tsp salt (The source gives a range of 1–2 teaspoons, or to taste; additional salt may be added at the end.)
0.5 tsp black pepper (Additional pepper may be added at the end to taste.)
1 cup beef broth (Divided; author prefers no-salt or reduced-sodium broth.)
2 15 oz cans diced tomatoes (Drained; petite diced tomatoes may be used for less noticeable tomato pieces.)
2 15 oz cans crushed tomatoes
2 15 oz cans kidney beans (Drained and rinsed; an additional can may be used to stretch the chili, or substitute pinto or black beans.)

Steps

1
Press the Instant Pot's Sauté function and let the pot heat until it displays “hot.”
2
Add the ground beef. Cook, stirring regularly and breaking it into smaller pieces, until browned.
3
Add the diced onion and cook, stirring regularly, until softened. If using fattier ground beef, drain some of the fat before adding the onion.
4
Stir in the minced garlic and cook, stirring continuously, for 30 seconds.
5
Press Cancel to stop the Sauté function.
6
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
7
Pour in ½ cup of the beef broth. Scrape the bottom of the inner pot thoroughly to loosen any browned bits and help prevent a burn warning.
8
Pour in the remaining ½ cup broth, then add the drained diced tomatoes, crushed tomatoes, and drained, rinsed kidney beans. Do not stir.
9
Close and lock the lid, and set the pressure-release valve to Sealing.
10
Select Manual at high pressure and set the cooking time to 15 minutes.
11
When cooking ends, allow the pressure to release naturally for 10 minutes.
12
Carefully turn the pressure-release valve to Venting to release any remaining pressure.
13
Unlock and remove the lid.
14
Stir the chili well, then taste and season with additional salt and pepper as desired.

Notes

To avoid a burn warning, scrape browned bits from the pot when adding broth and do not stir after adding the tomatoes. Leftovers keep in an airtight container in the refrigerator for up to 4 days. To freeze, cool the chili until safe to handle, transfer to a freezer-safe bag or container, freeze, then thaw and reheat before serving. The author notes that doubling the recipe does not change the cook time, though the pot takes longer to come to pressure.