Instant Pot Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
419 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili
Description
This Instant Pot Chili brings together ground beef sautéed with onion and garlic, which builds the savory base. The addition of chili powder, paprika, and cumin adds warmth and complexity, while sugar balances acidity from diced fire-roasted tomatoes and tomato sauce. Beans contribute heartiness and texture to the stew-like consistency. Cooking in the pressure cooker intensifies flavors and tenderizes the ingredients quickly.
The recipe instructs browning the meat thoroughly, either in batches or all at once, before mixing in spices and liquids then sealing the pot to cook for 15 minutes under pressure. Quick release preserves texture without overcooking. Toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, and green onions add coolness, creaminess, crunch, and freshness at serving.
This chili works well for gatherings or meal prep when you want robust flavor without extended cooking time. Leftover chili can be reheated gently and remains flavorful. The ingredient list favors pantry staples, making it accessible without special preparation beyond the Instant Pot.
Ingredients
- 2 pounds ground beef
- 1 white onion diced, or yellow onion
- 1 tablespoon garlic minced
- 2 tablespoons chili powder
- 2 teaspoons paprika or smoked paprika
- 3 teaspoons cumin ground
- 3 teaspoons sugar
- 2 diced tomatoes 15-ounce cans, Muir Glen Organic Fire Roasted brand
- 2 tomato sauce 15-ounce cans
- 2 cups beef broth
- 2 kidney bean drained and rinsed, light, dark, or both, canned
- 2-3 teaspoons salt to taste
- ½ teaspoon black pepper
- sour cream toppings, shredded (cheddar cheese
- cheddar cheese
- corn chips
- cilantro
- green onions
Instructions
- Set pressure cooker to SAUTE. Drizzle the pot with a bit of oil and add onions and garlic. Saute 2-3 minutes until fragrant and tender. Transfer to a bowl and set aside. Add ground beef to the pot and saute 6-8 minutes until browned (depending on the size of your pot you may want to brown the meat in batches to make sure it gets thoroughly browned throughout.) Return onions and garlic to the pot.
- Add chili powder, paprika, cumin, sugar, diced tomatoes, tomato sauce, beef broth, beans, 2 teaspoons salt, and pepper.
- Cover, turn vent to the sealed position, set to MANUAL/PRESSURE COOK and set the timer for 15 minutes.
- When time is up, do a quick release by turning the vent to the venting position, remove the lid once the float valve drops.
- Give it a good stir, taste and add salt and pepper if needed. Serve with desired toppings.
Notes
- Consider adding sour cream, shredded cheddar cheese, corn chips, cilantro, and green onions as toppings to complement flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 448mg | 19% |
| Potassium | 562mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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