Instant Pot Chili is a classic cold weather food made in under an hour. This flavorful, sweet and spicy chili is full of various beans, tomatoes, and tender ground beef. Add on your favorite toppings and serve it with a slice of cornbread!
2cupsbeef broth , (or water with 2 teaspoons beef bouillon)
215 ounce canskidney beans, drained and rinsed (I use 1 can light, 1 dark)
215 ounce canspinto beans, drained and rinsed
126 ouncecan tomato puree
115 ounce cancan diced tomatoes with chilies
115 ounce canfire roasted tomatoes
1/2teaspooncrushed red pepper flakes
cheddar cheese, shredded
green onions, chopped
chips or crackers
Heat 1 tablespoon oil in the bottom of a 6-quart (or larger) pressure cooker using the saute function.
Add the ground beef and cook until browned. Drain in a mesh strainer and set aside.
Add the remaining 1 tablespoon oil to the pot and heat using the saute function.
Add the onions and pepper, saute until tender (about 5 minutes). Add the garlic and cook another 30 seconds.
Add in the beef back in along with remaining ingredients (beans, broth, tomato puree, tomatoes, sugar, and seasonings) and stir.
Place the lid on making sure the vent knob is closed.
Cook on HIGH pressure for 15 minutes followed by a 15 minutes NATURAL RELEASE. Carefully open the vent and open the lid after the float valve falls down.
Ladle into bowls and top with your favorite garnishes (green onions, shredded cheese, sour cream, Fritos, cornbread, crackers…)
Stove Top Method: Follow the same directions but in a large stock pot on the stove top over medium heat. After adding everything into the pot, bring it to a simmer over medium-high heat, cover, and reduce heat to low. Simmer for 60-90 minutes or until beef is tender. Remove lid and simmer longer to thicken the chili.