I have a few sisters with electric pressure cookers. They were too nervous to take them out of the box to try. My INSTANT POT 101 videos are all beginner friendly.
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1/2 teaspoon Diamond Crystal kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon oregano
1 pound ground beef
1 1/2 cups water (or chicken broth)
4 (14- to 16-ounce) cans of beans, drained (kidney, pinto, black, or a mix of beans)
(28-ounce) can crushed tomatoes
1 teaspoon fresh ground black pepper
Salt to taste
Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
Add the chili powder, cumin, and oregano. Let sit for 30 seconds, then mix with the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Add the water and cook the beef, stirring often, until the beef just loses its pink color, about 3 minutes.
Stir the beans and crushed tomatoes into the pot. Lock the lid on the pressure cooker and cook at high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release the rest. Serve with your favorite chili toppings!
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