The Best Instant Pot Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 1 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 4 cloves garlic minced
- 2 teaspoons smoked paprika
- kosher salt and freshly ground black pepper to taste
- 1 medium sweet onion diced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 red bell pepper diced
- 1 1/2 cups beef stock
- 2 teaspoons cocoa powder
- 1 1/2 tablespoons canola oil
- 2 cans tomato puree
- 1/4 cup chopped fresh cilantro leaves
- 2 cans black beans drained and rinsed
- 2 pounds 85/15 ground beef
- 1 poblano chili minced
- 1 can lager or pilsner beer
- Carbohydrate 44.2429638022464 g
- Cholesterol 6.43359375177722 mg
- Fat 6.18780213473044 g
- Fiber 10.8412391362237 g
- Protein 14.6696859628946 g
- Saturated Fat 1.8028438254551 g
- Serving Size 1 1 serving (643g)
- Sodium 614.176758829189 mg
- Sugar 33.4017246660227 g
- Trans Fat 0.497931596065223 g
- Calories 270 calories
Set a 6-qt Instant Pot® to the high saute setting.Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.Stir in beer, scraping any browned bits from the bottom of the pot.Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.Stir in cilantro; season with salt and pepper, to taste.Serve immediately, garnished with sour cream and cheese, if desired.
