4cupscooked kidney beansor 2 (15 ounce) cans rinsed and drained
28ounces crushed tomatoes
1 teaspoonWorcestershire sauce
Turn your instant pot to the saute function and allow it to heat up until it reads "Hot."
Add in the ground beef and diced onions and cook until the meat begins to brown and the onions start to soften, breaking up the meat as it browns. This is about 5 minutes.
Add in the minced garlic and saute for 1-2 minutes longer, or until the meat is fully browned. Turn Instant Pot OFF.
Drain off any excess grease and return inner pot to Instant Pot.
Add in beer and stock and scrape up the browned bits off the inner pot. This step is REALLY important--if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly.
Add in the chili seasoning, beans, and crushed tomatoes, and stir well. Place lid on instant pot with valve closed to "sealing."
Cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.
Let pressure release naturally--about 15-20 minutes. Remove lid and stir in Worcestershire sauce and serve chili up with desired toppings.
Beer: Use a light lager, like Coors or Corona. In place of beer, feel free to use wine or additional beef stock.For Gluten-Free Instant Pot Chili: Be sure Worcestershire sauce is gluten-free and use gluten-free beer or stock.Beans: Feel free to use black beans or red beans in place of kidney beans. Meat: Ground chicken, turkey, or beef can be used for this Instant Pot Chili recipe. For the best flavor use 85/15 fat percentage but lean beef works well too. You will just need to add 1 teaspoon of oil before sauteing the meat. Storage: Store chili in a sealed container for 3 days in the fridge or up to 3 months in the freezer.For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.