Instant Pot Chili

 

Ingredients

  • 1 lb Oak & Barrel Meats ground beef
  • 1 lb Oak & Barrel Meats ground pork
  • 1 red onion, chopped
  • 1 tbsp minced garlic
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) fire-roasted diced tomatoes, with juices
  • 1 can (6 oz) tomato paste
  • 2 cups beef stock
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce

Instructions

  1. Sauté the onion: Set the Instant Pot to Sauté. Add the chopped onion and cook for 2–3 minutes, until it begins to soften.
  2. Brown the meat: Add the ground beef and ground pork. Cook, breaking the meat apart as it browns, until no longer pink. Drain excess grease if needed.
  3. Add the tomato paste and seasoning: Stir in the tomato paste and chili powder. Cook for about 1 minute, stirring to coat the meat.
  4. Add the remaining ingredients: Add the garlic, kidney beans, pinto beans, black beans, fire-roasted tomatoes, beef stock, oregano, cumin, salt, black pepper, smoked paprika and Worcestershire sauce. Stir well to combine.
  5. Pressure cook: Secure the lid and set the Instant Pot to High Pressure for 18 minutes.
  6. Release the pressure: When cooking is complete, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
  7. Finish: Remove the lid and stir. If you'd like a thicker chili, turn the Instant Pot back to Sauté and simmer uncovered for a few minutes until it reaches the consistency you like.
  8. Serve: Serve hot with your favorite toppings.