Ingredients:

  • 1 pound (450g) ground beef (or turkey)
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 cans (15 oz/425g each) kidney beans, drained and rinsed
  • 1 can (15 oz/425g) diced tomatoes (with juice)
  • 2 tablespoons (30g) tomato paste
  • 2 cups (480ml) beef (or vegetable) broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Add olive oil and the diced onion; cook until translucent.
  2. Stir in the minced garlic and diced bell pepper; cook for an additional 2-3 minutes.
  3. Push the vegetables to the side of the pot; add the ground beef and cook until browned.
  4. Break it apart with a wooden spoon, cooking for about 5-7 minutes.
  5. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
  6. Pour in the diced tomatoes, beans, and broth. Stir well, scraping any browned bits off the bottom of the pot.
  7. Close the lid and set the valve to 'Sealing.' Choose 'Manual' mode and set the timer for 25 minutes.
  8. Once cooking is done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  9. Open the lid, give the chili a good stir, and taste for seasoning. Adjust if necessary.
  10. Serve hot with your choice of toppings.