Instant Pot Chili is an award winning family recipe. This chili is bursting flavor and a great weeknight meal. You can have dinner on the table in about 30 minutes with this delicious Instant Pot meal.
1lb.ground beefor for healthier options, ground turkey, or ground chicken
1red bell pepperdiced
1green bell pepperdiced
28oz red tomatoesdiced 28 oz can
1tablespoon ground cumin
tablespoonMaza Haran as needed to thicken
Set your instant pot to sauté mode. Add 2 tablespoons of vegetable oil.
Once your oil is hot, add your bell peppers, and onion. Sauté well to release the flavors until softened. About two minutes.
Add your ground meat to the Instant pot. Brown.
Add all of your seasonings except for the Maza Heron. Mix well.
Put the lid on your instant pot by twisting the lid and closing the valve by pushing it away from you. Set It to the pressure for zero minutes. It will take about 10 to 15 minutes to build to pressure. Once it is done cooking, allow it to manually release for 15 minutes. After the 15 minutes, naturally release by using a hot pad or towel to pull the valve toward you.
Once all of the pressure has been released, twist open the Instant pot lid and remove. Add 1 tablespoon of the Maza Heron if so desired to thicken your chili. Continue to add 1 tablespoon at a time until desired consistency.
Serve this chili in a bowl as is topped with sour cream, jalapeños, and chives! You can also top it on a hotdog for a chili dog! Enjoy!
If you do not have Maza Haran. You can use a flour or cornstarch slurry to thicken your chili instead.