Instant Pot Chipotle Chili
By Ashley Cuoco
Instant Pot Chipotle Chili
By Ashley Cuoco
Yield/Serves:
Serves 8
- 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.
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.
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.