There’s nothing better than a comforting chili when you’re feeling the winter blues. Chili is perfect when you want a no-fuss dinner and have a limited budget. This recipe has ingredients you will probably already have in your pantry — and obviously feel free to adjust the heat to your liking.
Serve with sour cream and shredded cheese.
- 1 Tablespoon butter
- 2 Pounds ground beef
- 2 onions, medium diced
- 2 cloves garlic, minced
- 1 red bell pepper, medium chopped
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- 1 1/2 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 1 bay leaf
- 1 15-ounce can pinto beans, rinsed and drained
- 1 14.5-ounce can stewed tomatoes
- 1 Cup water
- ½ Cup fresh cilantro
- Sour cream (optional)
- Shredded cheese (optional)
- Cilantro (optional)
Turn your Instant Pot to “Sauté” mode and melt the butter. Add the beef and brown it slightly, approximately 7 minutes. Add the onions, garlic, and pepper and sauté until fragrant, about 5 minutes.
Add all the spices to the pot, heating until fragrant, about 2 minutes.
On “Sauté” mode, add the beans, tomato sauce, and 1 cup of water.
Switch the setting to “Bean/Chili” mode and set at High Pressure for 30 minutes.
When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
Turn off Instant Pot. Serve with sour cream and sprinkle with shredded cheese and cilantro as desired.