Instant Pot Chili Delight (Printable Version)
Savory chili blending beef, beans, tomatoes, and smoky spices for a hearty, flavorful meal.
# Ingredients:
→ Proteins
01 -
450 grams 90% lean ground beef
→ Vegetables & Aromatics
02 -
1 medium onion, finely diced
03 -
3 cloves garlic, minced
04 -
400 grams canned diced tomatoes, with juice
05 -
250 milliliters tomato sauce
→ Liquids
06 -
240 milliliters low sodium beef broth
→ Beans
07 -
240 grams canned kidney beans, drained and rinsed
08 -
240 grams canned pinto beans, drained and rinsed
→ Spices & Seasonings
09 -
15 grams chili powder
10 -
5 grams ground cumin
11 -
5 grams smoked paprika
12 -
3 grams unsweetened cocoa powder
13 -
5 grams granulated sugar
14 -
5 grams kosher salt
15 -
2 grams ground black pepper
→ Fats
16 -
15 milliliters extra virgin olive oil
→ Optional Toppings
17 -
Shredded cheese
18 -
Diced fresh tomatoes
19 -
Chopped green onions
20 -
Sour cream
# Steps:
01 -
Select the sauté function on the Instant Pot set to More. Heat olive oil, then add ground beef, breaking it up with a spatula as it browns thoroughly. Add diced onion and cook for three minutes until softened but not browned to create a flavorful base.
02 -
Stir in minced garlic and sauté for 30 seconds until fragrant. Add diced tomatoes with juice, tomato sauce, and beef broth to bring moisture and body to the mixture.
03 -
Combine chili powder, ground cumin, smoked paprika, cocoa powder, sugar, kosher salt, and black pepper thoroughly. Stir in drained kidney and pinto beans evenly to maintain a hearty texture.
04 -
Seal the Instant Pot lid securely. Use the Chili/Beans preset or manually set pressure cooking for 20 minutes. Once complete, allow natural pressure release or quick release if time-constrained, ensuring tender beef and beans with infused spice flavors.
05 -
Ladle the chili into serving bowls and garnish with shredded cheese, diced tomatoes, green onions, and a dollop of sour cream as desired to enhance taste and texture.
# Notes:
01 -
Rinsing canned beans decreases excess sodium and prevents overly thick chili texture.
02 -
Browning the meat thoroughly develops deeper flavors essential for rich complexity.
03 -
Pressure cooking locks in flavors while significantly reducing cooking time compared to stovetop simmering.
04 -
Leftovers can be refrigerated up to four days or frozen for longer storage.