Instant Pot Chili
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves minced
1 pound ground beef I used lean beef
2 16 oz can kidney beans rinsed
1/2 chopped red pepper
1 cup beef broth
1 tablespoon Better Than Bouillon Beef Flavor Or any beef broth
1 16 oz can petite diced tomatoes
1 8 oz can tomato sauce
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
2 tablespoons sugar optional,
salt and pepper to taste I recommend adding the salt and pepper after you have cooked the chili.
1 tablespoon red cayenne pepper Add more or less to fit your taste and how spicy you like your chili
shredded cheddar cheese
jalapenos You can also add the jalapenos while cooking if you really like spicy!
Place the Instant Pot on the saute’ function. Add the garlic and onions. Cook for 2 minutes until the onions are soft.
Add the ground beef and spices. Use a large spoon or spatula to break down the beef into small pieces. Cook for 3-4 minutes until the beef is no longer pink.
Add the beef broth, Better Than Bouillon, red peppers, beans, tomato sauce, and diced tomatoes. Stir.
Place the lid on the Instant Pot and seal. Cook for 18 minutes on Manual > High-Pressure Cooking.
When the Instant Pot indicates it has finished, quick release the steam.
Remove the chili from the pot. Serve in bowls loaded up with your favorite toppings!