Name: Instant Pot Beef Chili
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tablespoon olive or vegetable oil -; 1 medium green bell pepper, chopped -; 1 medium yellow onion, chopped -; 2 ribs celery, chopped -; 1 clove garlic, finely chopped -; 1 pound ground beef (85% lean) -; 2 tablespoons chili powder -; 1 1/2 teaspoons salt -; 1/2 teaspoon oregano -; 3 tablespoons tomato paste -; 1 (14-ounce) can diced tomatoes -; Water or broth, as needed to make 1 cup liquid with the tomato juices -; 1 (15.5-ounce) can kidney beans, drained and rinsed -; 1 cup shredded cheese, any favorite mix, to serve -; 2 green onions, sliced thinly, to serve -; Rice , cornbread, or garlic knots, to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Beef Chili

1. 1 tablespoon olive or vegetable oil -

2. 1 medium green bell pepper, chopped -

3. 1 medium yellow onion, chopped -

4. 2 ribs celery, chopped -

5. 1 clove garlic, finely chopped -

6. 1 pound ground beef (85% lean) -

7. 2 tablespoons chili powder -

8. 1 1/2 teaspoons salt -

9. 1/2 teaspoon oregano -

10. 3 tablespoons tomato paste -

11. 1 (14-ounce) can diced tomatoes -

12. Water or broth, as needed to make 1 cup liquid with the tomato juices -

13. 1 (15.5-ounce) can kidney beans, drained and rinsed -

14. 1 cup shredded cheese, any favorite mix, to serve -

15. 2 green onions, sliced thinly, to serve -

16. Rice , cornbread, or garlic knots, to serve -

How to cook deliciously - Instant Pot Beef Chili

1. Stage

Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes.

2. Stage

Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about 5 minutes.

3. Stage

Stir in the spices and tomato paste: Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.

4. Stage

Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker.

5. Stage

Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes.

6. Stage

Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release.

7. Stage

To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.