Set your Instant Pot to SAUTE mode and add the ground beef. As it heats up, begin browning and crumbling the beef, ensuring it cooks evenly until it turns a rich brown color and is no longer pink. This step not only cooks the meat but also adds flavor to your chili base.
Once the ground beef is fully cooked, carefully drain any excess fat from the pot. This will help keep your chili from becoming greasy. Return the liner to the Instant Pot and get ready to add the next ingredients.
Add in the diced red bell pepper and onion. Stir them into the beef and let them sauté for a couple of minutes until they begin to soften. This builds a fragrant base for the chili.
Next, add the pinto beans, black beans, kidney beans, and Tomato sauce. Each type of bean contributes a unique texture and flavor, ensuring that every bite is satisfying.
Pour in the Rotel diced tomatoes, tomato paste, and beef broth. Give everything a good stir to combine the ingredients evenly. This mixture will provide a beautiful, thick consistency to your chili.
Sprinkle in the sugar, chili powder, garlic powder, onion powder, cumin, red pepper flakes, salt, and black pepper. Stir well to ensure that all the spices are evenly distributed throughout the chili.
Attach the lid to the Instant Pot, making sure the valve is set to the sealed position. This step is crucial as it allows the pressure to build, which will help cook the chili quickly and thoroughly.
Turn the Instant Pot to the Bean/Chili Setting or set it to HIGH pressure for 18 minutes. During this time, the flavors meld together, creating a deliciously rich chili.
Once the cooking time is up, carefully release the pressure. I usually do this by moving the valve to venting, which allows the steam to escape safely. Once the pressure has been released, you can open the lid and enjoy the delightful aroma.
Give the chili a good stir before serving. The consistency should be thick and hearty, perfect for scooping into bowls. Serve hot, and watch everyone enjoy your Best Instant Pot Chili Recipe!
