A slow cooked chilli is the perfect autumn prepare-ahead dinner for busy nights. This recipe from epicurious.com utilises all the qualities of your Instant Pot perfectly as you can sauté the vegetables and brown the mince on the Sauté function before using either the pressure cooker or glass slow cooker lid to complete the cook. Serve with a good dollop of sour cream, avocado, tomato and a squeeze of lime.
2 tbsp olive oil
2 medium onions, finely chopped
1 large red capsicum, stemmed, seeded, and roughly chopped
2 cloves garlic, finely chopped or grated
500g minced beef (not too lean)
2 tbsp chilli seasoning (I use Tio Pablo Mayan Gold)
2 tbsp unsweetened cocoa powder
1/4 tsp salt, plus extra as needed
1/4 tsp freshly ground black pepper, plus extra as needed
1 can (400g) diced tomatoes, drained
1 cup beef stock
Finely grated zest and freshly squeezed juice of 2 medium limes
1 can (420g) black or kidney beans, drained and rinsed
Press Sauté and select the lowest temperature. Place 1 tbsp olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, capsicum and garlic plus a pinch of salt to prevent scorching. Cook with the lid off, stirring occasionally, until the onions soften, about 5 minutes. Remove the vegetables and reserve, then increase the heat to medium Sauté and add the other tbsp of olive oil. Add the beef, breaking it up the clumps and Sauté until the beef is browned (about 5 mins).
Add the chilli seasoning, cocoa powder, salt, pepper, tomatoes, stock, and lime zest and juice and stir to combine. Make sure you scrape all the brown bits off the bottom of the pan to prevent scorching. If you are using the pressure cooker lid, close the lid and open the value for venting (as you are slow cooking rather than pressure cooking) or just top with your glass slow cooker lid. Press cancel to exit your Sauté function then select the lowest temperature on Slow Cook and set the time for 5 hours.
When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then replace your lid to allow the residual heat to warm the beans through (about 5 mins). Taste and adjust the seasoning, adding more salt, pepper and lime juice as needed. Serve hot, garnished with sour cream, and toppings of your choice.