Instant Pot Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10
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Calories
227 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili
Description
The Instant Pot chili begins by sautéing diced onions, red bell peppers, and garlic in vegetable oil until softened. Ground beef is added and browned thoroughly, with excess liquid removed to promote caramelization and richer flavor. After deglazing the pot with broth, kidney beans, diced tomatoes, cumin, chili powder, oregano, and balsamic vinegar are layered in without stirring to avoid the burn notice.
Pressure cooking for 15 minutes under high pressure melds the flavors into a hearty chili featuring tender meat, soft beans, and a rich tomato base. The dish combines warming spices with the acidity of tomatoes and balsamic vinegar for complexity.
This chili can be paired with a variety of sides like Instant Pot cooked rice, mashed potatoes, or cornbread. Variations include swapping ground beef for turkey or chicken, changing beans, and adding heat with hot sauces or spices. The recipe offers tips to avoid Instant Pot burn notices and adapt the dish for dietary preferences.
Ingredients
- 1 tbsp vegetable oil
- 1 onion 1 cup diced frozen onion, diced
- 1 red bell pepper or 1 cup diced frozen diced red bell pepper, 1 fresh pepper deseeded and diced; frozen diced red bell pepper
- 1 pepper or 1 cup diced frozen diced red bell pepper, 1 fresh pepper deseeded and diced; frozen diced red bell pepper
- 1 tsp garlic minced
- 2 lb ground beef lean, 900g
- 14 oz X 2 Kidney Beans 2 x 400g cans, rinsed and drained
- 1 tbsp cumin ground
- 1 tbsp chilli powder
- 1 tsp oregano dried
- 14 oz x 2 diced tomatoes 2 x 400g tins
- 3 tbsp beef broth
- 2 tsp balsamic vinegar
- salt
Instructions
- Set your Instant Pot to Sauté and add in the vegetable oil until hot.
- Add the onion and pepper and sauté for 5 mins until softened.
- Stir in the garlic followed by the ground beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop. You want the beef to be dry as it is cooking so that it caramelises a little bit (for the awesome chili flavour that we know and love).
- Add in the broth and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- Then add in the remaining ingredients ending with the diced tomatoes and beans on top. Do NOT stir.
- Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chili cook under high pressure until done.
- When done let the pressure release naturally. When the chili is ready, stir it thoroughly before serving.
Freezer Instant Pot Dump Chili
- Sauté your veggies
- Stir in the garlic followed by the beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop.
- Let this cool and add to a freezer bag along with the rest of the ingredients and an extra quarter cup of beef stock and freezer.
- When ready to use, thaw overnight in the fridge, add to Instant Pot and cook under high pressure for 15 mins, followed by an NPR.
Notes
- Serve this chili with sides like Instant Pot brown rice, mashed potatoes, cornbread, or no-knead bread rolls for a complete meal.
- Substitute lean ground turkey or chicken to reduce calories without losing texture.
- Replace beef broth with tomato juice or chicken/vegetable broth if desired.
- Mix in other beans such as black beans, chickpeas, or butter beans to vary the flavor and texture.
- For additional heat, add hot sauce, chipotle, red pepper flakes, or cayenne pepper during or after cooking.
- Do not stir after adding tomatoes to prevent an Instant Pot burn notice, which can interrupt cooking.
- Cooking time excludes the pressure build-up phase; allow extra time overall.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 400mg | 17% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 69mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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