Pressure Cooker Chili

Ingredients

• 1½ lb ground beef
• 1 yellow onion
• 3 garlic cloves
• 1 bell pepper
• 28 oz canned diced tomatoes
• 15 oz canned kidney beans
• 15 oz canned pinto beans
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese (optional)
• ¼ cup sour cream (optional)
• ¼ cup fresh cilantro (optional)

Steps

1. Set your pressure cooker to sauté mode. Add olive oil and brown the ground beef, breaking it apart with a spoon. Drain any excess fat.
2. Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté until softened, about 5-7 minutes.
3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained pinto beans, and beef broth to the pot. Stir to combine.
5. Secure the lid on the pressure cooker and set to high pressure for 20 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Stir the chili and serve hot, garnished with shredded cheddar cheese, sour cream, and fresh cilantro if desired.