This is a new twist on a classic comfort food. Chili is perfect on cold days and can be made quickly and easily in an Instant Pot or other pressure cooker.
Set the Instant Pot to the Sauté setting.
Add the olive oil.
Once the oil is hot, add the onion, garlic and peppers and sauté for about 2 minutes.
Add the ground beef and brown for about 8 minutes. Note: Mix/stir only about every minute or two to allow the meat touching the bottom to brown.
Press keep warm/cancel.
Add all spices, tomato paste, wine, diced tomatoes and beans, and stir.
Close the lid and steam valve (sealing).
Set the Instant Pot to Manual, for 10 minutes.
The Instant Pot will now build pressure. This took 20 minutes for us. This process can very a little. Expect 15 to 20 minutes before the 10 minute timer starts.
Once the 10 minutes cooking time is complete, use natural pressure release (NPR). This means that pressure will gradually decrease in the pot until the float valve drops on it's own. Note: This took about 35 minutes for ours. Time may vary by a few minutes.
Once the float valve drops (the steam is completely released), open the lid. Note: never attempt to open the lid before the float valve is down.
Add the chopped cilantro and stir well.
Serve the chili hot, with your favourite toppings. Enjoy!