Instant Pot Chili
Ingredients
The beans
The base
-
1–2
tablespoons
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic, rough chopped
The protein
-
1
pound
ground organic beef, chicken, turkey, or vegan TVP
The spices
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
pepper
-
1 ½
tablespoons
chili powder
-
1
tablespoon
cumin
-
2
teaspoons
dried Mexican oregano
-
1–2
teaspoons
smoked paprika
The liquids
-
2 ½
cups
beef, chicken or veggie broth
-
1
cup
dark beer
-
1
tablespoon
Worcestershire sauce
The tomatoes
-
1
14-ounce can
diced or crushed tomatoes with juices
-
2
tablespoons
tomato paste
Optional ingredients
-
1–3
tablespoons
fresh jalapeño, finely chopped
-
1–2
teaspoons
dark cocoa powder
Optional garnishes
-
to taste
grated cheese
-
to taste
sour cream
-
to taste
cilantro
-
to taste
avocado
-
to taste
scallions
-
to taste
hot sauce
Instructions
- Place dry beans in the Instant Pot, add water to cover, and pressure cook for 10 minutes.
- Release pressure, drain beans, and set aside.
- Sauté onion in olive oil in the Instant Pot for 2-3 minutes, then add garlic and meat or soy crumbles, cooking for 3-4 more minutes.
- Add spices and sauté for an additional minute.
- Stir in diced tomatoes, tomato paste, broth, beer, Worcestershire sauce, cocoa powder, and jalapeño, then add the cooked beans.
- Pressure cook for 22 minutes, then naturally release for 15 minutes.
- If desired, stir in masa harina for thickness and simmer for 5 minutes.
- Adjust seasoning and serve with garnishes.
Nutrition Facts (estimated)
Servings
8
Calories
294
Total fat
5g
Total carbohydrates
38.9g
Total protein
23.7g
Sodium
841.7mg
Cholesterol
35.6mg
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