- 1 tbsp olive oil
- 2 garlic gloves, crushed
- 1 small white onion
- 2 peppers
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp cayenne pepper (optional)
- 1 15oz can of black beans, drained and rinsed
- 1 15oz can of great northern or pinto beans, drained and rinsed
- 1 15oz can of kidney beans, drained and rinsed
- 1 14.5oz can of diced tomatoes
- 1 small sweet potato, peeled and chopped
- 1lb cooked ground beef
- 1 cup of vegetable broth*
- Select the saute function on your instant pot and let it heat up for a minute or two with olive oil.
- Add onion, garlic and peppers. Stir and saute for 3 minutes or until veggies are softened.
- Toss in all the spices and mix to coat the veggies. Saute for another minute.
- Add the cooked ground beef and saute for another minute or two.
- Add all the beans, tomatoes with juice, sweet potatoes and broth. Secure the lid.
- Select manual and cook on high pressure for 5 minutes.
- Once cooking is complete, use a quick release. Remove the lid and stir.
- For thicker chili, saute on high for an additional 3-5 minutes.
* I've tried using only 1/2 cup so the chili came out thicker but that prevents the Instant Pot from creating enough steam to seal properly so I've gone back to using 1 cup.