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Instant Pot Chili

Yields1 ServingPreparation15 minsCooking45 minsTotal1 hr

This tasty chili takes just an hour to prepare with the Instant Pot pressure cooker.

Chili
 2 tablespoons (30 ml) vegetable oil
 2 onions, chopped
 1 large clove of garlic, finely chopped
 1 pound (500 g) of ground beef
 1 teaspoon (5 ml) ground cumin
 ¼ to ½ teaspoon (1 to 2 ml) Cayenne
 2 tablespoons (30 ml) chili powder
 1 teaspoon (5 ml) salt
 1 bay leaf
 1 cup (250 ml) unsalted beef broth
 1 can 19 oz ( 540 ml) red chili beans, rinsed and drained
  1 cup (250 ml) canned tomatoes, chopped
 3 tablespoons (45 ml) tomato paste
 4 servings of hot cooked white rice
Garnish (optional)
 Half an onion, chopped
 1 large tomato, chopped
 Grated cheddar cheese
1

Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

2

Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.

3

Add cumin, Cayenne and chil powderi, stir and cook 1 minute.

4

Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.

5

Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.

6

Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes

7

Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.