Instant Pot Chili

Instructions

1. 1
   Set Instant Pot to Sauté (High). Add olive oil, then cook diced onion and jalapeño 3-4 minutes until softened. Add garlic and cook 30 seconds.
2. 2
   Add ground beef, season lightly with salt and pepper, and brown 4-5 minutes, breaking it into small crumbles. Spoon off excess fat if needed.
3. 3
   Stir in chili powder, cumin, smoked paprika, oregano, cayenne (optional), and tomato paste. Cook 45-60 seconds to bloom spices.
4. 4
   Pour in beef broth and scrape the bottom thoroughly to remove browned bits. Stir in Worcestershire, brown sugar (optional), 1 tsp kosher salt, and black pepper.
5. 5
   Add rinsed kidney beans, black beans, and bay leaf. Pour diced tomatoes and tomato sauce over the top. Do not stir.
6. 6
   Lock lid, set valve to Sealing, and pressure cook on High for 15 minutes. Let pressure release naturally for 10 minutes, then quick release the rest. Remove bay leaf.
7. 7
   Stir and check consistency. If you want it thicker, select Sauté and simmer 5-7 minutes, stirring often. Taste and adjust seasoning. Add a squeeze of lime if desired.
8. 8
   Serve hot with cheddar, sour cream, cilantro, green onions, and your favorite sides like cornbread or tortilla chips.