THE BEST INSTANT POT CHILI (cooking)

INGREDIENTS:

·       1 1/2 tablespoons canola oil

·       2 pounds 85/15 ground beef

·       4 cloves garlic, minced

·       1 medium sweet onion, diced

·       1 red bell pepper, diced

·       1 poblano chili, minced

·       3 tablespoons tomato paste

·       3 tablespoons chili powder

·       2 teaspoons smoked paprika

·       2 teaspoons dried oregano

·       2 teaspoons cocoa powder

·       1 1/2 teaspoons ground cumin

·       1 (12-ounce) can lager or pilsner beer

·       1 1/2 cups beef stock

·       2 (10.75-ounce) cans tomato puree

·       2 (15-ounce) cans black beans, drained and rinsed

·       Kosher salt and freshly ground black pepper, to taste

·       1/4 cup chopped fresh cilantro leaves

·       1/4 cup sour cream

·       1/4 cup shredded cheddar cheese

DIRECTIONS:

·       Set a 6-qt Instant Pot® to the high saute setting.

·       Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.

·       Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.

·       Stir in beer, scraping any browned bits from the bottom of the pot.

·       Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

·       Stir in cilantro; season with salt and pepper, to taste.

·       Serve immediately, garnished with sour cream and cheese, if desired.