Serves 6-8. Prep time 30 minutes, cooking time 1 hour.
1 tablespoon cooking oil or cooking fat of choice
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1 can pureed tomatoes
1 can black beans
1 can kidney beans
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
Dried or canned chipotle peppers to taste (optional)
Shredded cheese of choice
Cilantro, finely chopped
Onion, finely chopped
Jalapeño, finely chopped
Serve with rice, baguette, or other carb of choice
Press the Sauté button on the Instant Pot and wait until the display indicates the insert is heated (it'll say "On").
Add the cooking fat/oil. Once it's hot (drop a small piece of onion in and it should sizzle), add the diced onions, bell pepper, garlic. Cook for 3-5 minutes.
Add the ground beef and sauté until browned, stirring frequently.
Stir in tomato paste, chili powder, oregano, cumin, cayenne, and paprika. Once combined, add in the diced tomatoes, the can of crushed tomatoes, drained black and kidney beans, fish sauce, and broth. Stir thoroughly.
Close and lock the Instant Pot lid.
Make sure the steam vent is in the "Sealing" position.
Press "Manual" and set the timer to 20 minutes. Press "Pressure" and set to "High Pressure".
After the Instant Pot is done cooking, allow it to naturally release the pressure for about 30 minutes.
Add salt and apple cider vinegar to taste.
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