Instant Pot Chili

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

2 tablespoons olive oil

1 cup diced yellow onion (¼-inch dice)

2 tablespoons minced garlic

1 ½ pounds ground beef (80% lean)

1 tablespoon chili powder

1 tablespoon cumin

2 teaspoons smoked paprika

1 ½ teaspoons kosher salt

½ teaspoon black pepper

¼ teaspoon chipotle chili powder (optional)

6 tablespoons tomato paste

1 cup diced red bell pepper (¼-inch dice)

2 tablespoons minced jalapeno pepper (seeds and membrane removed)

½ cup dried kidney beans (rinsed)

½ cup dried black beans (rinsed)

½ cup dried pinto beans (rinsed)

1 tablespoon Worcestershire sauce

2 cups unsalted beef broth (or beef stock)

½ cup coffee

Instructions

Heat Instant Pot - Select "Saute" on the Instant Pot. Allow the device to heat up, it will indicate "Hot" on the display when ready.

Cook Aromatics and Beef - Add olive oil, then once hot, add the onions and garlic, saute for 1 minute. Add the ground beef and cook until no longer pink, make sure to break the meat into smaller chunks, 6 to 7 minutes.

Add Seasonings and Vegetables - Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 1 minute. Add the tomato paste, stir and cook for 1 minute. Add bell peppers and minced jalapenos, cook for 1 minute. Add rinsed kidney beans, black beans, pinto beans, Worcestershire sauce, beef broth, and coffee. Stir to combine, scraping any food from the bottom of the pot.

Cover Instant Pot - Press "Keep/ Warm/Cancel" on the Instant Pot. Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock.

Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 33 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.

Release Pressure - Once cook time is complete, allow the pressure to naturally release for 15 minutes.

Open Lid - Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful. Remove the lid, opening the top away from you as steam will be released.

To Serve - Stir the chili and taste. Season with more salt, pepper, chili powder, or chipotle chili powder as desired. If desired, add more beef broth for a thinner chili consistency. Serve with desired toppings.

Nutrition

• Calories: 440 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 7 g
• Cholestérol: 60 mg
• Sodium: 634 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 4 g
• Protéines: 26 g