Prep your ingredients first by dicing onion, bell peppers, jalapeno peppers, and tomatoes. Open all the cans and drain off bean liquid. Peel garlic.
TIP: if you want chili to be spicier, leave jalapeno seeds in. If you do not want it to be too spicy, choose younger jalapeno peppers without any lines on the skin and take out all seeds and membrane out of jalapeno.
Set Instant Pot to “Saute” setting and give it a couple of minutes to warm up. Add some oil to the pot and saute onions and bell peppers until softened.
Smash and mince garlic and add it to the pot as well. Let it saute until fragrant and then, add tomatoes and jalapeno. Stir everything and let it saute for a few minutes.
Add ground beef to the pot, break it apart and let it cook for a couple of minutes. Stir well and try to break up all the lumps at it’s sauteing.
Once ground beef is mostly browned, add beans, canned tomatoes, tomato sauce, beef stock, and all the seasoning. Stir everything very well.
Close the lid and latch it. Make sure to turn the valve to “seal” and set pressure cooker to “Beans/Chili.” If your pressure cooker does not have that setting, set it to cook on high pressure for 30 minutes.
Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release.
Video
Notes
To store: Make sure to cool the cooked chili completely to room temperature before storing. Store in an airtight food storage container in the refrigerator. Properly stored, it will last up to 4-5 days.
To freeze: After chili is cooked, you will want to cool it as quickly as possible if you plan to freeze it. This will give bacteria less chance to build and extend the shelf life of food. The best way to cool chili quickly is to place the pot of chili into a larger container filled with ice and make sure to stir it from time to time as it cools. Once it cools, portion it into smaller freezer bags, let all the air out, and close it well. Remember to label and date.
To thaw: Pull the frozen bag of chili from the freezer into the refrigerator and let it slow-thaw overnight. Reheat it in the microwave or on stove-top over medium heat.