Instant Pot Chili

Instructions

Set Instant Pot to Sauté function and pour in oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 7 minutes. Drain fat, if necessary. Return insert to Instant Pot and add black beans, tomatoes, kidney beans, chili powder, oregano, cumin, and cayenne; season with salt and black pepper. Lock lid and set to Pressure Cook on High for 14 minutes. Follow manufacturer’s instructions for a slow release, then remove lid. Divide chili among bowls. Serve with desired toppings.

• tbsp. extra-virgin olive oil Notes: 1
• yellow onion Notes: 1, chopped
• garlic Notes: 3 cloves, finely chopped
• tbsp. tomato paste Notes: 2
• lb. ground beef Notes: 1 1/2
• low-sodium beef broth Notes: 2
• can black beans Notes: 1, 15-oz., rinsed, drained
• can fire-roasted diced tomatoes Notes: 1, 15-oz.
• can kidney beans Notes: 1, 15-oz., rinsed, drained
• tbsp. plus 1 1/2 tsp. chili powder Notes: 1
• tsp. dried oregano Notes: 1
• tsp. ground cumin Notes: 1
• tsp. cayenne Notes: 1/2
• kosher salt
• Freshly ground black pepper
• shredded cheddar Notes: sour cream, Fritos or tortilla chips, and sliced scallions, for serving