Instant Pot Chili
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Inactive time:
15 mins
-
Total Time
45 mins
-
Servings
6 Bowls Full
-
Calories
458 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Instant Pot Chili
Report
Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!
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Ingredients
- 1/2 medium onion (chopped)
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves garlic (minced)
- 1 (28 fluid ounce) can diced tomatoes (use fire roasted ones for more flavor)
- 1 (14 fluid ounce) can tomato sauce
- 1/2 cup beef broth
- 2 (14 fluid ounce) cans red kidney beans (drained)
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional - if you want it spicy)
- salt & pepper (to taste)
- Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)
Instructions
- Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
- Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
- Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.
Notes
- Serves 6-8 depending on portion size.
- This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
- If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.
- This recipe freezes well.
- Inactive time represents the time that the Instant Pot takes to get up to pressure.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
43g
(14%)
Protein
47g
(94%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
94mg
(31%)
Sodium
604mg
(25%)
Potassium
1671mg
(48%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
2341IU
(47%)
Vitamin C
20mg
(22%)
Calcium
124mg
(12%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6Bowls Full
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 47g | 94% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 604mg | 25% |
| Potassium | 1671mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 2341IU | 47% |
| Vitamin C | 20mg | 22% |
| Calcium | 124mg | 12% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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