5 from 116 votes
BEST Instant Pot Chili
The BEST Instant Pot Chili recipe uses ground beef, a blend of chili spices, tomato sauce, diced tomatoes, tomato soup, and kidney beans soaked overnight. Pressure cooking intensifies the flavors while the masa harina thickens the chili. This recipe results in a rich, hearty chili with balanced spices and a slightly thickened texture. Toppings like sour cream, cheddar cheese, and tortilla chips add flavors and textures at serving.
Prep Time
10 mins
Cook Time
45 mins
Additional Time
15 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
686 kcal
Course:
Main Course
Cuisine:
American, Tex-Mex
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 686
% 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.