Instant Pot Chili

A touch of coffee adds depth to this simple but nuanced under-an-hour chili.
  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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1 tablespoon vegetable oil

1 1/2 pounds ground chuck

1/4 cup chili powder

Kosher salt 

2 cloves garlic, minced

1 large onion, chopped

One 15-ounce can fire-roasted tomatoes

One 15-ounce can pinto beans, rinsed and drained

1 tablespoon Worcestershire sauce

1 teaspoon instant coffee or unsweetened cocoa powder

For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)


Special equipment:
a 6-quart Instant Pot®
  1. Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  2. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. 
  3. Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños. 
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