Name: Instant Pot Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp oil; 1 onion, diced; 1 lb ground beef; 3 garlic cloves, minced; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp salt; 1 can (28 oz) crushed tomatoes; 1 can kidney beans, drained; 1 can black beans, drained; 1/2 cup beef broth

Steps

Set the pot to sauté. Cook the onion and beef until the meat is browned, about 6 minutes.
Stir in the garlic, chili powder, cumin and salt for 30 seconds.
Add the tomatoes, beans and broth. Do not stir the tomatoes into the bottom.
Seal the lid and cook on high pressure 15 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
Stir and serve with cheese or sour cream.

Keeping and reheating

Cool, then refrigerate for up to 3 days or freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.