Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (lean, 80/20 is recommended)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Instructions:

  1. Turn the Instant Pot to the Sauté function. Add olive oil, then sauté onion and garlic until softened (about 5 minutes).
  2. Add ground beef to the Instant Pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add bell peppers to the Instant Pot and cook for another 2-3 minutes until slightly softened.
  4. Pour in crushed tomatoes, kidney beans, black beans, pinto beans, tomato sauce, beef broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
  5. Secure the Instant Pot lid and set the valve to the Sealing position. Select the Manual or Pressure Cook function and set the cooking time to 20 minutes at high pressure.
  6. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes. Then, carefully release any remaining pressure manually.
  7. Remove the lid and stir the chili. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.