Instant Pot Chili

Ingredients

• 2 Tbsp olive oil, divided
• 1 1/2 lbs lean ground beef
• 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 can diced tomatoes
• 1 can tomato sauce
• 2 tsp unsweetened cocoa powder
• 1 tsp granulated sugar
• Salt and freshly ground black pepper, to taste
• 2 cans kidney beans, drained and rinsed

Directions

1. Set the Instant Pot to sauté. When the display says “hot,” add olive oil, then drop the beef into the pot in large crumbles. Cook it for 5 minutes, then use a spoon to break it apart and turn it over. Let it keep cooking, stirring now and then, until no longer pink, about 5 minutes more. Move the beef to a paper towel-lined plate and put it aside.
2. Add the remaining 1 Tbsp oil to the Instant Pot. Stir in the onion and bell pepper, and cook on sauté for 3 minutes. Add the garlic, chili powder, cumin, paprika and coriander, and cook for about 1 minute more.
3. Add the beef broth, diced tomatoes, tomato sauce, cocoa powder and sugar to the pot. Sprinkle in salt and pepper to taste. Return the beef to the pot and stir it in, then press “cancel” so the pressure cooker shuts off.
4. Lock on the lid and seal it, checking that the valve on top is turned to the sealing position. Choose “manual” mode, or high pressure, and set the cook time for 15 minutes.
5. When the cooking cycle ends, allow the pressure to come down naturally for 10 minutes. After that, carefully quick release whatever pressure is left.
6. When the steam has fully stopped, stir in the beans; they will warm through right away. Ladle the chili while hot, adding any toppings you like, such as cheddar cheese, green onions, sour cream and saltine crackers.