Instant Pot Chili - No Seasoning Packets Required

This evening I'm posting the recipe for Instant Pot Chili that I made this weekend. I own the Instant Pot Duo80 8-Quart model that I bought so I could make larger batches of soup, chili, Greek yogurt, larger roasts, etc. I really love it. I admit that initially I felt a bit intimidated about using it, but after using it a time or two, I became much more comfortable and so far, everything I've made has turned out awesome! Shortly after I purchased it last year, I ordered a second stainless steel insert so I could simultaneously make something else while keeping the first item warm in the pot. I also ordered an extra sealing ring to have one for non-savory things like yogurt since the silicone tends to pick up the odors of things like chili. Yesterday while shopping on Amazon, I saw they had finally added the glass lid for the 8-quart model as well as a silicone lid to cover the insert tightly when storing it in the fridge. So, I went ahead and ordered both the glass lid and the silicone cover. 

This chili turned out so good and it tasted like it had been simmered all day long. Once I had the meat and veggies browned in the pot (I just LOVE the saute function), I simply added all the remaining ingredients and pressure cooked it for 34 minutes on the bean/chili setting. We ate it for a couple of days (including tonight) and I just froze a big container to pull out on a night when I don't know what to make. It was absolutely amazing. You'll notice that I like to use the fire roasted version of diced tomatoes and roasted cumin, etc. Using the roasted versions of these ingredients just adds to the smoky flavor. Of course you can use regular diced tomatoes or regular cumin too if that's what you have on hand. I snapped a photo for you to see below and included the super easy recipe. You could also brown everything and put it in a crock pot and cook it on low all day long if you don't own a pressure cooker. Or, there's also the old fashioned way of slowly simmering it on the stove top which has worked nicely for generations, too. Enjoy!

Instant Pot Chili

Ingredients:

3 lbs ground beef (I used 88% lean)
2 tablespoons olive oil to brown beef
1 cup onion, diced
1 large red bell pepper, diced
1 Poblano pepper, diced
1 jalapeno pepper, seeded and diced
3 large cloves garlic, minced
Spices:
   2 tablespoons regular Chili Powder
   1 teaspoon "Chipotle Chili Powder" (or regular chili powder to reduce heat)
   1 teaspoon "Hot Mexican Style Chili Powder"
   1 teaspoon ground coriander
   1 teaspoon roasted ground cumin (or regular ground cumin)
   1 teaspoon oregano
   1-1/2 to 2 teaspoons salt
   1 teaspoon freshly ground black pepper
1 28-oz can fire roasted diced tomatoes (including juice)
1 14.5-oz can fire roasted diced tomatoes (including juice)
1 8-oz can tomato sauce
1 6-oz. tomato paste
2-1/2 to 3 cups water (more or less, depending on preferred thickness)
2 16-oz cans kidney beans, drained (optional)

Directions:

Press "Saute" button on Instant Pot, add olive oil and when hot, add ground beef, onions, red bell peppers, Poblano peppers, jalapeno peppers and garlic and cook until beef is browned and vegetables are softened, stirring frequently.  Add all the spices, diced tomatoes, tomato sauce, tomato paste, water and optional beans; stir well.  Cover the Instant Pot and press the "Bean/Chili" button, then press the "plus sign" to increase the time to 34 minutes. If serving immediately, allow float valve to return to its recessed position (natural release). If desired, you can carefully use the quick release method according to the Instant Pot directions before opening lid.