Instant Pot Chili

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2 Tbsp olive oil, divided
1 1/2 lbs lean ground beef (preferably 90% lean)
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 (28 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
2 tsp unsweetened cocoa powder (this just adds a little richness)
1 tsp granulated sugar
Salt and freshly ground black pepper, to taste
2 (15 oz.) cans kidney beans (preferably one dark one light), drained and rinsed

Press the saute setting on the Instant Pot. Once it reads “hot” add olive oil then crumble beef into large portions into instant pot.
Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
Transfer beef to a plate lined with paper towels, set aside.
Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes.
Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.
Stir in beef, then press “cancel” to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to “sealing” position).
Select “manual” mode (or high pressure) and set to 15 minutes.
Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
Once steaming stops stir in beans (they’ll heat through almost instantly).
Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers.
Recipe source: Cooking Classy

Instant Pot Chili#