4cans(15.5 oz each) red kidney beans,15.5 oz each red kidney beans, undrained
4cans(8 oz each) tomato sauce
2cans(14.5 oz each) petit diced tomatoes
6-8tablespoonschili powdersee notes
Shredded cheddar cheese
Turn the pressure cooker on and select “Sauté” mode, adjust to more. Add ground beef to the pot and cook until browned and no longer pink, about 10 minutes. Remove excess of grease with a spoon, if necessary. Season with salt and pepper to taste. Add onions, peppers, and garlic, sauté for about 3 more minutes.
Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. NOTE: make sure to deglaze well the pot to avoid getting the burn message. Stir in canned beans (undrained), tomatoes (with juices), sugar and chili powder. Mix well. Press “Cancel”.
Secure lid and close pressure-release valve.
Select “Manual” or “Pressure Cook” and adjust time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "Cancel”.
Stir well, taste and add more salt and pepper, if necessary, to your taste. Serve with desired toppings.
HOW CAN I THICKEN MY CHILI?My secret to thicken the chili is to add the liquid from the cans of the bean. I mean, I don't drain the beans. This liquid will make your chili thick without adding any flour at all.CAN YOU FREEZE CHILI?YES!!! Chili freezes and reheats beautifully. I love to make 2-3 batches and freeze it in single-sized portions for lunches or in freezer bags for a quick and easy weeknight meal. Ready to eat it? Defrost in the fridge overnight and heat in a saucepan (or the microwave) to serve.Looking for more Instant Pot recipes?