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Instant Pot Beef Chili Recipe
No more waiting around for hours, this Instant Pot Beef Chili recipe is ready in almost HALF the time and is loaded with ALL of the classic flavors you love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 336 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 lb. ground beef 85/15 or 90/10
- 2 Tbsp. oil avocado or olive
- 3 cloves garlic finely minced
- 1 small sweet onion diced
- 2-3 Jalapeno peppers seeds removed, diced
- ½ cup beef broth regular sodium
- 3 Tbsp. tomato paste
- 4 Tbsp. chili seasoning
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper
- ¼-½ tsp. cayenne pepper optional
- 28 oz. crushed tomatoes canned
- 1 can red kidney beans rinsed, drained
Instructions
- Brown the Meat: Add oil to a 6-quart Instant Pot along with the ground beef. Cook the beef for 5-6 minutes, or until browned. It doesn’t have to be all of the way cooked through.
- Saute Veggies: Add the onion, jalapenos, and garlic cloves. Saute for 2-3 minutes or until the onion is tender.
- Add Broth and Seasonings: Pour in the broth, tomato paste, chili seasoning, Worcestershire, sugar, salt, and peppers. Scrape the bottom of the pot to release any bits or pieces that might be stuck. Add in the crushed tomatoes and beans. Do not mix. You want the tomatoes to stay on the top of the pot.
- Cover and Pressure Cook: Close the pot with the lid and ensure the pressure release valve is sealed. Using the manual function, set the Instant Pot to high pressure and cook for 20 minutes. You can either do a quick pressure release or a natural pressure release, depending on the amount of time you have available.
- Serve with Toppings: Give the chili a good stir before serving with additional toppings such as shredded cheese, sour cream, and green onions.
Cup of Yum
Notes
- To Prep-Ahead: You can mix together the chili seasoning ahead of time and dice the onion the day before.
- To Store: Keep leftover chili in an airtight container in the fridge for up to 3 to 4 days.
- To Freeze: This recipe is perfect to freeze for later. Store leftovers in a freezer-safe container and leave in the freezer for up to 4 to 6 months.
- To Reheat: Warm the chili back up the on the stove over medium-low heat.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
22g
(7%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
839mg
(35%)
Potassium
1003mg
(29%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
5359IU
(107%)
Vitamin C
17mg
(19%)
Calcium
98mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 839mg | 35% |
| Potassium | 1003mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 5359IU | 107% |
| Vitamin C | 17mg | 19% |
| Calcium | 98mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.