Instant Pot Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 teaspoons olive oil

2 pounds ground beef (I use 90% lean)

1 onion (finely diced)

1 1/2 teaspoons minced garlic

28 ounce can diced tomatoes (do not drain)

3 8 ounce cans tomato sauce

3/4 cup beef broth

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons cocoa powder

1 teaspoon granulated sugar

1 1/2 teaspoons kosher salt

3/4 teaspoon ground pepper

15 ounce can kidney beans (drained and rinsed)

15 ounce can pinto beans (drained and rinsed)

Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

Directions

Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.

Add the onion and cook for 3 more minutes or until softened.

Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.

Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.

Serve with assorted toppings.

Nutrition

• Calories: 318 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Cholesterol: 98 mg
• Sodium: 757 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 14 g
• Total Sugars: 5 g
• Protein: 45 g