BEST Instant Pot Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
686 kcal
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Course
Main Course
BEST Instant Pot Chili
Description
This chili starts by browning ground beef with onions and garlic on the Instant Pot's sauté setting. A mix of chili powder, cumin, salt, onion and garlic powders, sugar, cayenne pepper, beef broth base, and Worcestershire sauce enhances the meat's flavor. Tomato sauce, diced tomatoes, tomato soup, water, and pre-soaked kidney beans create the chili's body, cooking under high pressure for 35 to 45 minutes depending on bean preparation.
After pressure cooking, masa harina is stirred in while simmering to thicken the chili slightly, creating a smooth, hearty texture. Adjusting salt and pepper balances seasoning. The chili features a blend of spice and tang from the tomatoes and a mild heat that can be customized with optional cayenne. It's thick enough to be a filling meal while remaining scoopable.
Serving with sour cream, shredded cheddar, crushed tortilla chips, chopped cilantro, or sliced green onions allows customization and adds texture contrasts. This chili is suited for casual meals or gatherings, offering a substantial and flavorful option with practical pressure cooker convenience.
Ingredients
- 1 1/2 pounds ground beef
- 1 yellow onion finely chopped, large
- 1 clove garlic , minced
- 3 tablespoons chili powder (click link for our BEST homemade chili powder!)
- 2 teaspoons cumin ground
- 2 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon beef broth base e.g. Better Than Bouillon, or bouillon granules
- 1/2 teaspoons cayenne pepper , optional for more heat
- 28 ounces tomato sauce plain
- 28 ounces diced tomatoes do not drain, petite
- 1 can condensed tomato soup do not add water, 10.75 ounces
- 2 teaspoons Worcestershire sauce
- 1 cup water
- 16 ounces Kidney Beans soaked overnight and rinsed, dried
- 3-4 tablespoons masa harina
- sour cream for serving, shredded cheddar cheese, crushed tortilla chips, chopped cilantro or sliced green onions
- cheddar cheese
- tortilla chips
- cilantro
- green onions
Instructions
- Set the Instant Pot to "saute" and cook the ground beef until no pink remains. Add the onions and cook for another 5 minutes until they're soft and translucent. Add the garlic and cook for another minute. Add all the seasonings and cook for another minute.Add the tomato sauce, tomato soup, diced tomatoes, Worcestershire sauce, water, and kidney beans and stir to combine.Set to pressure cook on HIGH for 35 minutes followed by a natural release (about 15 minutes). NOTE: If you did not pre-soak the beans overnight increase the cooking time to 45 minutes followed by a natural release.Set the Instant Pot to "saute", stir in the masa harina, and let simmer another 5 minutes or until thickened. Add salt and pepper to taste.Serve with a dollop of sour cream, a sprinkling of cheese, some crushed tortilla chips (our family's fav), and some chopped cilantro or sliced green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 79g | 26% |
| Protein | 43g | 86% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 2172mg | 91% |
| Potassium | 2594mg | 55% |
| Fiber | 19g | 76% |
| Sugar | 19g | 38% |
| Vitamin A | 2327IU | 47% |
| Vitamin C | 33mg | 37% |
| Calcium | 189mg | 19% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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