This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!
Ingredients :
1 ½ pounds lean ground beef
1 large yellow onion or two smaller onions, chopped
4 cloves garlic minced
2 tablespoons chili powder divided
⅔ cup beef broth
⅔ cup beer or additional beef broth
1 green bell pepper diced
30 ounces canned red kidney beans 2 x 15oz cans, drained and rinsed
1 tablespoon tomato paste
1 teaspoon cumin
28 ounces canned whole tomatoes 1 can, with juices
Directions :
In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
