Add 1/2 medium chopped onion and 1 tablespoon olive oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.: You will notice the olive oil becoming glossy and the onion softening as it sweats, releasing a sweet, fragrant aroma that signals the base is forming. The edges of the pieces should turn just translucent and may begin to color slightly, which adds a gentle caramel note. If the onion starts to blacken, the heat is too high, and you should deglaze with a splash of broth or lower the sauté setting. Avoid crowding the pot with too many pieces at once, because uneven cooking will leave some bites raw and sharp.
Stir in 2 pounds lean ground beef and cook, stirring often and breaking it up with your spoon, until browned.: As the beef hits the hot oil and softened aromatics, you will hear a lively sizzle and smell a toasty meaty scent as browning develops. Break the meat into small pieces so it browns evenly and releases rich fond that will deepen the sauce. Browning concentrates flavor, while merely boiling will result in a flatter profile, so take the time to let the meat build color. A common mistake is moving it too frequently, which prevents proper caramelization, so let sections sit for a bit before stirring.
Stir in 3 cloves minced garlic, and then add 1 (28-ounce) can diced tomatoes, 1 (14-ounce) can tomato sauce, 1/2 cup beef broth, 2 (14-ounce) cans red kidney beans, 3 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, and salt and pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.: When you add the garlic and spices, the air will fill with a bright, toasty scent as volatile oils are released. Introducing the canned tomatoes , tomato sauce , and beef broth creates a glossy, reddish stew that will simmer into a cohesive chili. Stir well to combine and scrape any fond from the bottom to avoid a burn notice while pressure cooking. A common pitfall is dumping cold ingredients straight on high heat which can momentarily chill the pot, so stir until the mixture looks uniform and slightly bubbling at the edges before proceeding.
Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.: As the pot comes up to pressure you may hear a steady hum and occasional clicks. The sealed environment forces flavors into the beef and beans , producing tender textures and melded seasoning in a short time. Make sure the valve is correctly positioned on sealing to reach full pressure; failing to do so wastes time and may undercook the beans. If your model has different buttons, use the high pressure or manual setting that matches a 15 minute high pressure cook.
Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor).: Releasing pressure quickly gives you faster access and retains a fresher tomato brightness, while natural release continues gentle simmering inside the sealed pot, letting the ingredients harmonize and intensify. You will notice a deeper, steadier aroma if you let it naturally release for 10 to 15 minutes. Avoid forcing a quick release if the pot is still violently bubbling, because hot splatter can occur, and always use a long utensil to move the valve if needed.
Season with extra salt & pepper as needed and serve with desired toppings.: After opening the lid, stir and taste the chili, adjusting with salt and pepper to balance acidity and bring forward the spices. The surface will be glossy and the sauce should cling to the beans and beef . Add toppings like creamy avocado or sharp Tex Mex cheese to introduce contrast. A mistake to avoid is over-salting early on since concentrated flavors can develop during the resting phase; always finish by tasting and calibrating.
