INSTANT POT CHILI | SIMPLY HAPPY FOODIE

Instant Pot Chili | Simply Happy Foodie image

Provided by @MakeItYours

Number Of Ingredients 20

2 lbs Lean Ground Beef ((or 93% Lean Ground Turkey. Use a little olive oil to brown the turkey))
1 Bay Leaf
1 large Onion, (chopped)
1 cup Diced Celery,
5 cloves Garlic, (minced or pressed)
2 tsp Mexican Oregano ((or regular oregano))
1/4 tsp Black Pepper
1 1/4 tsp Kosher Salt ((or 1 tsp table salt) or to taste)
2 tsp Smoked Paprika, (optional)
2 Tbsp Ground Cumin
3 Tbsp Chili Powder, (mild)
1/4 tsp Chipotle Chili Powder ((this adds the heat, and some extra flavor. Use more for a spicier chili) optional)
2 cups Low Sodium Chicken Broth or Water ((or LS beef broth. I like the flavor of chicken).)
(1) 7 oz can Diced Green Chilis ((with juice) optional)
1 cup Roasted Red Bell Peppers, ((chopped) optional)
(2) 15.25 oz cans Kidney Beans, (rinsed and drained)
(1) 15 oz can Black Beans, (rinsed and drained)
(1) 15.5 oz can Garbanzo Beans, (rinsed and drained)
(2) 14.5 oz cans Diced Tomatoes ((undrained))
(2) 6 oz cans Tomato Paste

Steps:

Set the Instant Pot to the Sauté setting. When the display reads "Hot" add the meat. Cook, stirring occasionally, until almost done (if you use 93% lean or higher, you won't need to drain the fat. You'll need a little to cook the onions).If you use ground turkey, you will need a little oil.
Add the bay leaf, onion, celery, garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until onion starts to turn translucent.
Add salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Stir well.
Add the broth/water. Stir well.
Cancel/turn off the Sauté setting.
HowToSection From this point on, layer the remaining ingredients and Do Not Stir (to avoid the BURN Error) Array