Melissa Clark'S Instant Pot Chili

• 2 tablespoons extra-virgin olive oil
• 1 pound ground pork or beef
• 2 teaspoons kosher salt, plus more to taste
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 serrano or jalapeno chile, seeded (if desired) and diced
• 4 garlic cloves, finely grated or minced 1 tablespoon tomato paste
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 2 (15-ounce) cans pinto or kidney beans, drained and rinsed
• 1/2 cup chopped fresh cilantro leaves and tender stems
• Fresh lime juice
• Sour cream, for serving
• Cubed avocado, for serving (optional)

1. Using the saute function (set on high, if possible), heat 1 tablespoon of the oil in the pressure cooker pot. Add half the meat, spread it over the oil, and let it brown without stirring (this helps encourage browning) for 5 to 7 minutes. Give the meat a good stir and saute for 1 more minute. Use a slotted spoon to transfer the meat to a plate and season with 1/2 teaspoon of the salt. Repeat with the remaining 1 tablespoon oil, meat, and another 1/2 teaspoon salt.
2. Stir the onion, bell pepper, diced chile, garlic, and 1/2 teaspoon of the salt into the pot and cook until softened, about 5 minutes.
3. Stir in the tomato paste, chili powder, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the meat and any juices from the plate, along with the tomatoes, beans, and remaining 1/2 teaspoon salt.
4. Lock the lid into place and cook on high pressure for 8 minutes. Let the pressure release naturally.
5. Stir in the cilantro and a squeeze or two of lime juice, then taste and adjust the lime juice and salt if necessary. Serve with the sour cream and avocado (if using).
6. Slow-cooker variation: After step 3, slow cook on high for 2 to 3 hours or low for 4 to 5 hours.

extravirgin olive oil, ground pork, kosher salt, onion, green bell pepper, serrano, garlic, chili powder, oregano, ground cumin, tomatoes, pinto, fresh cilantro, lime juice, sour cream, avocado

Taken from food52.com/recipes/78029-melissa-clark-s-instant-pot-chili (may not work)