Chili in Instant Pot

Ingredients

dry pinto beans

2 cup

olive oil

1 1/2 tbsp

oniondiced

1

ground beef

Pescatariangreen lentils, cooked

1 lb2 cup

garlicrough chopped

4 clove

kosher salt

1 1/2 tsp

pepper

1/2 tsp

chili powder

1 1/2 tbsp

cumin

1 tbsp

dried Mexican oregano

2 tsp

diced tomatoes with juices

1 (14 oz) can

fresh jalapenofinely chopped

1 tbsp

tomato paste

2 tbsp

beef broth

Pescatarianvegetable broth

2 1/2 cup2 1/2 cup

dark beer

1 cup

Worcestershire sauce

Pescatariansoy sauce

1 tbsp1 tbsp

dark cocoa powder

1 tsp

smoked paprika

1 tsp

masa harina

2 tbsp

sour cream

to taste

grated cheese

to taste

avocadosliced

to taste

cilantro

to taste

scallions

to taste

hot sauce

to taste

pickled red onions

to taste

Method

1. 01Place dry unsoaked beans in Instant Pot and add water one inch above the level of beans. Pressure cook on high for 10 minutes. Manually release, drain, and set aside.10 min
2. 02Turn Instant Pot to Saute function and heat oil. Add onion and saute 2-3 minutes until fragrant.
3. 03Add ground beef and saute 3-4 minutes, stirring and breaking up the meat. Add garlic and cook 1 minute.
4. 04Add salt, pepper, chili powder, cumin, oregano, and saute 1 minute. Add diced tomatoes with juices, jalapeno, tomato paste, broth, beer, Worcestershire, cocoa powder, and smoked paprika.
5. 05Add cooked beans and stir. Set Instant Pot to high pressure for 22 minutes. Naturally release for 15 minutes.
6. 06If thicker chili is desired, stir in masa harina sprinkled in a tablespoon at a time. Simmer 5 minutes to cook it. Alternatively, stir in frozen corn and set to saute function until heated through.
7. 07Taste and adjust spice level and salt. Serve in bowls and garnish with sour cream, grated cheese, avocado, cilantro, scallions, hot sauce, and pickled red onions.