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Instant Pot Chili

A pot of something good to eat when it is ready and waiting on a busy night whenever you might need it makes for an easy night. When everyone needs to eat at different times, the Instant Pot becomes a wonderful tool. Simmer this chili in the Instant Pot for those times when dinner must be staggered.
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Course Soup
Cuisine Mexican

Equipment

  • Instant Pot
  • Measuring spoons
  • 1 knife
  • 1 Large spoon
  • tongs
  • Paper towels

Ingredients
  

  • 2 Tbsp. extra virgin olive oil
  • 2 red onions, chopped
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • jalapeno. minced
  • 4 Tbsp. chili powder
  • 1-1/2 Tbsp. cumin
  • 2 tsp. ground coriander
  • 1 tsp. Mexican oregano
  • 1/2 tsp. cayenne
  • 2 tsp. smoked paprika
  • 1 tsp. red pepper flakes
  • 1 tsp. salt
  • 1-1/2 lb. ground beef
  • 1 can diced tomatoes
  • 3/4 tsp. black pepper
  • 1 28 oz. can tomato puree
  • 3 Tbsp. tomato paste
  • (Optional) 1 can black beans or kidney beans, drained and rinsed
  • Garnishes: Chopped red onion, cheese, chopped avocado, sour cream

Instructions
 

  • Set the Instant Pot to the SAUTE setting.
  • Add some olive oil to the pot and saute the onions, garlic,jalapeno and green pepper.
  • Add the ground beef and cook until no longer pink.
  • Add the seasonings and stir to combine.
  • Drain the beef mixture. One of my kitchen hacksis to soak up the grease in the pan using a paper towel that is held with sometongs. That way, you do not need to use a colander.
  • Add the tomato puree and tomato sauce. Stir well.
  • Allow to simmer until all the ingredients are hot. At this point, you can add beans or corn or serve them on the side separately. I usually like to serve them on the side for the non-Keto people. You can change the InstantPot setting to SLOW COOKER to keep the chili warm, so your people can eat it in their own time on a busy night.
  • Serve with chopped red onion, chopped avocado,cheese and sour cream.