Instant Pot Chili with Chipotles, Hominy, and Beer
Ingredients:
2 tablespoons olive oil divided
1 ½ pounds ground meat turkey, beef, or chicken
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 garlic cloves minced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
1 onion diced
1 14 ½-ounce can crushed tomatoes
1 15-ounce can white hominy, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 12-ounce bottle beer
1 tablespoon minced chipotles in adobo sauce
1 teaspoon dried oregano
1 bay leaf
Directions:
Set the Instant Pot on sauté and let it heat up for about 2minutes or heat a large skillet over medium-high heat on the stove top. Add 1 tablespoon of the oil and then the turkey. Add the salt and pepper. Cook, stirring occasionally and breaking up the meat, until browned, 6 to 8 minutes. Stir in the garlic, chili powder, cumin, and paprika and sauté for another 30 seconds. Transfer the turkey to a bowl.
Add the remaining tablespoon of oil to the pot or skillet along with the onion. Cook, stirring, until softened, about 5 minutes.
Transfer the meat and any accumulated juices to the Instant Pot. Add the tomatoes, hominy, beans, beer, chipotles, oregano, and bay leaves.
Close the lid, set the valve to the sealing position, and cook on high pressure for 30 minutes.
Let the pressure release naturally.
Serve hot.
