Instant Pot Beef and Bean Chili

By Sprig Originals ✓ · with credit

Adapted from cookingclassy.com

A thick, deeply spiced beef chili that tastes like it simmered all afternoon but comes out of the pressure cooker in under an hour. A spoonful of cocoa powder rounds out the tomatoes and gives the whole pot a slow-cooked richness.

Ingredients

• 2 Tbsp olive oil, divided
• 1 1/2 lbs lean ground beef, preferably 90% lean
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 1 medium green or red bell pepper, cored and chopped
• 3 cloves garlic, minced

• 1 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• salt and freshly ground black pepper, to taste

• 3/4 cup low-sodium beef broth
• 28 oz canned diced tomatoes
• 15 oz canned tomato sauce
• 2 tsp unsweetened cocoa powder
• 1 tsp granulated sugar
• 2 15 oz cans kidney beans, drained and rinsed (ideally one dark, one light)

Instructions

1. Set the Instant Pot to sauté. When the display reads HOT, add 1 Tbsp of the olive oil and drop in the ground beef in large clumps. Leave it undisturbed for 5 minutes to brown, then break it up and stir occasionally until cooked through, about 5 minutes more. Lift the beef out onto a paper-towel-lined plate.
2. Add the remaining 1 Tbsp oil to the pot along with the onion and bell pepper. Sauté for 3 minutes, until they start to soften and pick up the browned bits from the beef.
3. Stir in the garlic, chili powder, cumin, paprika and coriander and cook for 1 minute, just until the spices smell toasty.
4. Pour in the beef broth, diced tomatoes, tomato sauce, cocoa powder and sugar, then season with salt and pepper. Scrape the bottom of the pot clean, return the beef, and stir. Press Cancel.
5. Lock on the lid with the valve set to Sealing. Cook on Manual or High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before turning the valve to release the rest.
6. Once the steam stops, stir in the drained kidney beans — they warm through in under a minute. Taste for salt and serve hot with cheddar, sour cream, green onions or crackers.
7. Recipe adapted for the pressure cooker.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem