This Instant Pot Chili is comforting and delicious. You can easily double the recipe by using 10qt instant pot, which is perfect for this freezer-friendly chili recipe.
3cupsblack beansif using canned rinse and drain the beans
1 28ozdiced tomatoes with liquid
1teaspoonunsweetened cocoa powderoptional, but adds good flavor!
2tablespoonstomato paste
Instructions
Turn the instant pot onto saute mode and wait until it says "hot." Then add 1 tablespoon of olive oil. Brown the meat and cook until no longer pink. Use a potato masher to break the meat up.
Transfer the cooked beef to a large plate lined with paper towels to absorb excess grease.
Add the remaining tablespoon of olive oil to the instant pot and place on saute mode again.
Saute the onions and peppers for about 3-4 minutes and then add in the garlic and seasonings and cook for another minute to let the spices bloom. Then stir in the optional unsweetened cocoa powder if using.
Turn off saute mode and pour the beef broth, beans, tomato paste, and diced tomatoes with juice into the pot. Stir to combine, scraping any bits on the bottom of the pot.
Add in the beef and then stir again to combine.
Place the lid onto the instant pot securely and turn it on manual at high pressure for 15 minutes. Once the time is up, let it naturally release for 10 minutes, and then carefully release the pressure after the 10 minutes have elapsed.
Stir the chili, and then use a ladle to serve into bowls with your desired toppings.
Video
Notes
Want to add heat? Add 1/8 teaspoon cayenne, or to taste. Or add 1 jalapeno seeded and diced.