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Chili. Instant Pot Recipe

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This recipe for Chili. Instant Pot, by , is from Keto, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Knight


* 2 1/2 lb Ground beef
* 1/2 large Onion (chopped)
* 8 cloves Garlic (minced)
* 2 15-oz can Diced tomatoes (with liquid)
* 1 6-oz can Tomato paste
* 1 4-oz can Green chiles (with liquid)
* 2 tbsp Worcestershire sauce
* 1/4 cup Chili powder
* 2 tbsp Cumin
* 1 tbsp Dried oregano
* 2 tsp Sea salt
* 1 tsp Black pepper
* 1 medium Bay leaf (optional)

Instant Pot pressure cooker instructions
1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.




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