Beef, Bean, and Tomato Chilli

Updated at: Thu, 17 Aug 2023 00:05:52 GMT

Step 1

Select Sauté setting on Instant Pot and heat vegetable oil. Add onion, garlic, and celery, and sauté for about 5 minutes, or until the onion is softened.

Step 2

Add ground beefbajd sauté, breaking it up with a wooden spoon as it cooks for about 5 minutes, or until no longer pink. Stir in the seasoning and cook for 1 minute.

Step 3

Pour the water and stir to combine, nudging loose any browned bits at the bottom of the pot.

Step 4

Add tomatoes and their liquid, along with the drained kidney beans, and stir to combine. Dollop the tomato paste on top, but do NOT stir.

Step 5

Cancel the Sauté function. Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook and set the cooking time for 10 minutes at high pressure

Step 6

When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot, then select Sauté and simmer for 10 minutes. Do not stir, as stirring will cause the chili to spatter.

Step 7

Wearing heat-resistant gloves, lift up the inner pot onto a trivet. Let the chili rest for 5 minutes. Use the wooden spoon to nudge loose any browned buts at the bottom of the pot. Taste and adjust the seasoning with salt or pepper as desired.

Step 8

Ladle the chili into bowls, and top with shredded cheese if desired. Serve.

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