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Instant Pot Chipotle Chili

Serves: Serves 8

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound 80/20 ground beef
  • 3 tablespoons tomato paste
  • 2 chipotle peppers in adobo, diced, plus 2 tablespoons adobo sauce from can*
  • 2 teaspoons chili powder
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ¼ cup freshly brewed coffee
  • 1½ cup beef broth**
  • ½ cup dry white wine
  • 28 ounces crushed tomatoes
  • 1–15 ounce can black beans, drained and rinsed

  • For Serving:
  • ½ cup fresh cilantro, chopped
  • 1 cup thick-cut shredded sharp cheddar cheese
  • 2 avocados, sliced
  • 1 bunch green onions, white and light green parts only, thinly sliced on bias
  • Tortilla chip strips


*For a milder chili, omit the peppers and use only the adobo sauce.
**If using low-sodium beef broth, taste and season with ½ teaspoon salt when finished cooking.

Procedures:

Set 6-quart Instant Pot to the Sauté setting. When pre-heated, add oil, onion and garlic. Stir until onions are translucent and garlic is fragrant, about 4 minutes.

Add beef, breaking up into small crumbles with a wooden spoon until browned, about 5 minutes. Drain off excess fat with a spoon.

Add tomato paste, chipotle peppers, adobo sauce, chili powder, Italian seasoning, cumin, cinnamon, coffee, broth, wine, tomatoes and black beans. Set Instant Pot to Chili/Bean setting. Close lid to lock position and allow to pre-heat. Cook for 25-30 minutes, until beans are soft and flavors have melded together. Let pressure release naturally for 15 minutes or use the quick-release before removing lid.

Serve with cilantro, cheddar cheese, avocado, green onions and mounds of tortilla chips.

Ashley Cuoco

 
 
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