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Instant Pot Chili Recipe:
2 pounds ground meat
1 small onion diced
1 tablespoon minced garlic
1/2 cup beer
1 cup beef stock
1 tablespoon Chili Seasoning Blend
4 cups cooked kidney beans 2 (15 ounce) cans rinsed and drained
28 ounces crushed tomatoes
1 teaspoon Worcestershire sauce
Directions:
Turn your instant pot to the saute function and allow it to heat up until it reads “Hot”
Brown the ground meat with the diced onions, until just browned through–about 5 minutes.
Add in minced garlic and saute for another minute or two.
Turn Instant Pot Off.
Drain off any excess grease and return inner pot to pressure cooker.
Add in your beer and stock and scrape up the browned bits off the inner pot.
Add in chili seasoning, beans, crushed tomatoes, and stir well.
Place lid on instant pot with valve closed to “sealing.”
Cook on high pressure for 15 minutes.
Let pressure release naturally–about 15-20 minutes. Remove lid and stir In Worcestershire sauce.
Chili Seasoning Recipe:
1 Tbsp chili powder
1 tsp cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp pepper
Stir to combine and use as recipe calls for.