Beef Chili

While the chili cooks in the Instant Pot®, bake a batch of corn bread in the oven. Everything will be ready at the same time.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 20 minutes

RELEASE: Natural

SERVES: 8

• 1½ pounds ground beef
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 15-ounce can tomato sauce
• 2 15- to 16-ounce cans kidney beans, drained
• 1 cup beef broth
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 tablespoons chili powder
• ½ teaspoon black pepper
• 1 4.5-ounce can diced green chiles, undrained (optional)
• Hot sauce (optional)
• Shredded cheddar cheese, sour cream, and/or sliced green onions

PREP

Select sauté on the Instant Pot® and adjust to normal. Cook ground beef, onion, and garlic for about 10 minutes or until the meat is browned and onion is tender. Press cancel. Add tomato sauce, beans, broth, tomatoes, chili powder, black pepper, and green chiles (if using). Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Serve chili with hot sauce (if using), cheese, sour cream, and/or green onions.