Instant Pot Beef & Turkey Chili Con Carne

• 1 tbsp cooking oil, olive or avocado
• 2 yellow onion, medium, diced
• 1½ red bell pepper, large, diced
• 5–6 cloves garlic, minced
• 2 lb ground beef, 80/20 or 85/15
• 1 lb ground turkey
• 3 tbsp tomato paste
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1½ tsp smoked paprika
• 1½ tsp dried oregano
• 0.33 tsp ground cinnamon
• ¼–½ tsp cayenne, optional
• 1 cup beef broth
• 1½ tbsp Worcestershire sauce
• 1½ tsp soy sauce
• 1½ tsp kosher salt, to start
• ¾ tsp black pepper
• 1–2 tsp hot sauce, optional
• 1 can crushed tomatoes, 28 oz can
• 1 can crushed tomatoes, 14–15 oz can
• 3 cans kidney beans, drained and rinsed, 15 oz cans

Preparation

1. Step 1 · 0°F / -18°C · 5-6 minutes
   Set the Instant Pot to Sauté – High/More. Add the oil, onions and bell pepper. Cook for about 5–6 minutes, stirring occasionally. Add the garlic and cook for another 30–60 seconds.
2. Step 2 · 0°F / -18°C
   Add the beef. Don't immediately break it into tiny pieces—spread it over the bottom and give it a couple of minutes to develop some browning, then break it apart. With this much meat, you'll probably get better results doing the beef in two batches. Transfer the browned beef to a bowl if necessary.
   Doneness — browned
3. Step 3 · 0°F / -18°C
   Add the turkey and sauté until it has just lost its pink color. Return all the beef to the pot. If there's a huge amount of rendered fat, spoon some off, but don't remove all of it.
   Doneness — cooked through
4. Step 4 · 0°F / -18°C · 1-2 minutes
   Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne if using. Cook for about 1–2 minutes, stirring constantly.
   Doneness — toasted
5. Step 5 · 0°F / -18°C
   Pour in the beef broth and scrape the bottom thoroughly with a wooden spoon. You want absolutely nothing stuck to the bottom—keep scraping until the bottom feels completely smooth. Stir in the Worcestershire, soy sauce, salt, pepper and hot sauce.
6. Step 6 · 0°F / -18°C
   Pour both cans of crushed tomatoes over the top of the meat mixture. Spread them across the surface. Do not stir them into the bottom—thick tomato products sitting against the heating element can trigger a burn warning.
7. Step 7 · 0°F / -18°C · 15 minutes
   Lock the lid and set to High Pressure for 15 minutes. When it finishes, allow a 10-minute natural pressure release, then carefully release the remaining pressure.
8. Step 8 · 0°F / -18°C · 10-15 minutes
   Open and stir everything thoroughly. Add all the drained kidney beans. Switch back to Sauté – Low/Normal and simmer uncovered for 10–15 minutes, stirring occasionally. This heats the beans, reduces excess liquid, and gives the chili its thick consistency.
   Doneness — heated through
9. Step 9 · 0°F / -18°C · 10 minutes
   Taste and adjust salt, hot sauce and pepper. If it's too thin, keep it on Sauté uncovered for another 5–10 minutes. If it's too thick, add beef broth ¼ cup at a time. Turn the Instant Pot off and let the chili sit for 10 minutes before serving.