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Instant Pot Chili

Instant Pot Chili

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Course Main Course, Soup

Ingredients
  

  • 2 tbsp butter
  • 1 lb ground beef
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 can (16oz) red kidney beans
  • 1 can (6oz) tomato paste
  • 1 can (14.5oz) crushed tomatoes
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp cinnamon
  • 1 tbsp instant coffee
  • 1 tbsp apple cider vinegar
  • 2 tsp fish sauce
  • 1/2 cup beef broth

Instructions
 

  • Brown beef in butter in a large dutch oven. 
  • Add chopped onion and stir until softened.
  • Add remaining ingredients and stir to combine. Turn off stove and allow to cool.
  • Transfer chili to a large gallon size freezer bag and freeze.
  • Cook in Instant Pot from Frozen: Dump frozen contents into the instant pot, adding 1/4 cup water or broth. Pressure cook on HIGH for 14 minutes followed by a 15-minute natural release.