Best Instant Pot Chili

Add all the spices and dried herbs listed under this recipe's "Spices" section to a medium bowl and whisk together. Set aside.

Read the NOTES and decide what method you prefer for browning the beef. I used #2 this time. Select Sauté, and once your IP reads Hot, add the oil. Make sure you tilt the pot so the oil covers the whole surface.

Once the oil is hot, add the beef to the pot and DO NOT stir for 4-5 minutes. Gently remove the pot from the IP and pour the excess fat into a small bowl. Return the pot to the IP, using a wooden spoon to break down the beef, and continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well.

Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.

Add the mixed Spices to the beef, stir, and cook for 1-2 minutes.

Now, you need to deglaze the pot. When you sear the beef, lots of bits and pieces stick to the bottom of the pot, which can later contribute to burning, and your pressure cooker won't pressurize.

Add 1/3 cup of beef broth to the pot and scrape the bottom of the pot using a wooden spoon until it is clean. Cook the beef in the broth for 5 minutes to reduce the moisture.

Add the tomato paste and reserved beef juices, stir to combine.

Add the washed and drained beans and gently stir to combine.

Add the remaining 1 cup of broth, Worcestershire sauce, and soy sauce. Gently stir to combine.

Add the crushed tomatoes to the meat, and DO NOT stir. The tomatoes can stick to the bottom of the pot and prevent it from coming to pressure. Add the bay leaves on top.

Close the IP with the lid. Turn the steam release vent to 'sealing' and set it to cook for 12 minutes at High Pressure using the manual setting.

When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes. This is called Natural Pressure Release. After 15 minutes, gently release the rest of the pressure by opening the vent.

Open the lid and discard bay leaves. Gently stir the chili.

If you prefer the chili thicker, turn on the Sauté function and use the 'adjust' button to set it to medium heat.

In a small bowl, mix cornstarch with water until dissolved, then add it to the pot. Gently stir to combine, and let it simmer for 5 minutes until it thickens.

Season with salt and pepper to taste.

Serve hot with cornbread, sliced avocado, sour cream, and parsley.