1-First Steps: Prepping and Sautéing Start with a 6-quart Instant Pot set to Saute mode on More. Heat 2 teaspoons of olive oil and add 2 pounds of 90% lean ground beef, breaking it up as it browns for about 5 minutes. Once the beef is mostly cooked, toss in 1 finely diced onion and cook for around 3 minutes until it softens, then stir in 1 1/2 teaspoons of minced garlic for extra aroma.

2-Next, mix in the rest of the ingredients to build layers of flavor. Add the 28-ounce can of diced tomatoes with juices, 3 cans of 8-ounce tomato sauce, 3/4 cup of beef broth, and all the seasonings: 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons cocoa powder, 1 teaspoon granulated sugar, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground pepper. Don’t forget the beans one 15-ounce can each of kidney and pinto beans, both drained and rinsed.

3-Cooking and Finishing: Seal the lid and cook on the Chili/Beans setting for 20 minutes, or use manual high pressure if needed. After cooking, release the pressure either manually or naturally for safety. This method takes about 10 minutes to prep and 25 minutes to cook, serving around 6 people with ease.

4-For a complete meal, top your chili with shredded cheese, diced tomatoes, green onions, or sour cream. If you’re looking for dessert ideas to follow this hearty dish, check out our strawberry shortcake recipe for a sweet finish that pairs well with savory flavors.