Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (approx. 1 cup / 200g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 pound ground beef (450g)
  • 1 teaspoon salt (5g), plus more to taste
  • 1/2 teaspoon black pepper (2.5g), plus more to taste
  • 2 tablespoons chili powder (30 ml / 16g)
  • 1 teaspoon ground cumin (5 ml / 3g)
  • 1/2 teaspoon smoked paprika (2.5 ml / 1.5g)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml /0.5g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 cup beef broth (240 ml)
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cilantro

Instructions:

  1. Turn the Instant Pot to the Sauté function. Heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and bell pepper, and cook for another minute until fragrant.
  2. Add the ground beef to the Instant Pot. Break it up with a spoon and cook until browned, draining off any excess grease.
  3. Stir in the salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in the crushed tomatoes, kidney beans, pinto beans, and beef broth. Stir to combine.
  5. Close and lock the Instant Pot lid. Set the valve to the Sealing position. Cook on Manual or Pressure Cook for 25 minutes.
  6. Allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure.
  7. Open the Instant Pot carefully. Stir the chili well. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.