Instant Pot Chili
A thick ground-beef chili on a fire-roasted tomato base with two kinds of beans, built in one pot with the tomatoes layered on top to dodge the burn warning.
Ingredients
Method
Heat the oil on sauté and cook the onion 2 minutes until it starts to soften.
Add the beef and cook about 5 minutes, crumbling it as it browns. Drain excess fat if needed.
Stir in the garlic, then cancel sauté.
Add the bell pepper, all the spices, brown sugar, salt, pepper, tomato paste and broth, stirring and scraping the bottom clean.
Pour the crushed tomatoes and beans on top and leave them unstirred — layering them keeps the burn warning away.
Lock the lid, valve to sealing, and pressure cook on high for 15 minutes.
Let the pressure release naturally for 10 minutes, then vent the rest and open once the pin drops.
Stir, and simmer on sauté a few minutes if you'd like it thicker. Serve with your usual toppings.
Notes
Leaner beef (90%) means no grease slick to skim.
Like most chilis, it's better the next day; keeps 4 days refrigerated.
Per serving — Calories: 369 kcal · Carbs: 42 g · Protein: 28 g · Fat: 12 g · Sodium: 1324 mg · Fiber: 14 g · Sugar: 12 g
Adapted from Kristine's Kitchen. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.