My original recipe for my famous chili adapted for the Instant Pot electric pressure cooker. This is a thick, delicious chili.
Set the Instant Pot to the Sauté setting. When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done (if you use 93% lean or higher, you won't need to drain the fat. You'll need a little to cook the onions).
If you use ground turkey, you will need a little oil.
Add the bay leaf, onion, celery, garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until onion starts to turn translucent.
Add salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Stir well.
Add the broth/water. Stir well.
Cancel/turn off the Sauté setting.
Add the green chiles and roasted red pepper, if using. Do not stir.
Add all of the rinsed & drained beans. Do not stir.
Add the diced tomatoes. Do not stir.
Add the tomato paste. Do not stir.
Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing (if your model is not self-sealing).
Press the Pressure Cook (or Manual) button and then the +/- button or dial to choose 5 minutes. High Pressure.
Stay by the pot until it comes to pressure. I wanted to make this as close to my original recipe as possible, which is a thick chili. If the time starts to count down and the pot has NOT come to pressure (the pin in the lid is still down), open the pot, add in ½ cup of water, and reset the lid and cook time. You shouldn’t have to as I make it this way and it always comes to pressure, but just in case. It will take several minutes to come to pressure, but after it does, the time will appear on the display and start counting down.***
When the cook cycle is finished, let the pot sit and naturally release pressure for 15 minutes.
Manually release the remaining pressure by turning the steam release knob to the Venting position. Do this in short bursts at first, releasing the steam gradually, until you can be sure that none of the sauce will spew out with the steam. Then open the vent all the way.
Carefully stir the chili and then taste it. Adjust salt and/or seasonings as desired. Serve with your favorite chili fixings and maybe some cornbread!