Instant Pot Chili
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Additional Time
25 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
435 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Instant Pot Chili
Description
The Instant Pot Chili recipe features lean ground beef browned with onions and garlic before being simmered under pressure with a carefully balanced mix of chili powder, cumin, oregano, paprika, and other spices. The addition of both kidney and pinto beans alongside diced tomatoes and tomato sauce provides a sturdy, filling texture. The cooking process in the Instant Pot enhances the melding of flavors and tenderizes the ingredients efficiently. The layering technique, avoiding mixing the beans early, helps them maintain integrity during cooking without sticking to the pot.
Flavor-wise, the chili is moderately spiced with a mild chili powder, though the recipe advises ways to increase the heat for those desiring a kick. The balance of spices along with a touch of brown sugar adds depth and subtle sweetness, complementing the acidity of the tomatoes.
This chili works well as a main meal served on its own or accompanied by toppings like shredded cheddar, sliced green onions, or sour cream. It can be a filling dish for colder days or gatherings where a warm, savory stew is appreciated. The recipe notes the benefit of allowing the chili to rest after cooking to thicken and deepen the flavor.
Allowing the chili to rest 10-15 minutes post-cooking helps achieve a thicker consistency. Adjusting spice levels is straightforward by modifying the type and amount of chili powder used. Nutritional information excludes toppings, which can add richness and texture when served.
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds ground beef lean
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons paprika
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 cup beef broth
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 14.5 ounces Kidney Beans drained and rinsed
- 14.5 ounces pinto beans drained and rinsed
Toppings
- cheddar cheese shredded
- green onion sliced
- sour cream
Instructions
- Press the sauté button to turn on your Instant Pot. Add oil and allow it to heat up until hot. Add ground beef and cook for 5 minutes until just brown, breaking it really well up as it cooks.
- Add onion and garlic and heat for 2 more minutes until onion is translucent and cooked.
- Add chili powder, cumin, oregano, paprika, salt, pepper, garlic powder, and brown sugar and stir. Cook for another 2 minutes until fragrant.
- Add beef broth, and scrape up any brown bits that are stuck to the bottom of the pot. Turn off the sauté setting by pressing cancel.
- Add diced tomatoes, tomato sauce, kidney beans, and pinto beans. DO NOT stir the beans into the other ingredients. This will prevent them from burning on the bottom of the vessel.
- Close the lid and adjust the steam release valve to sealing position. Press the bean/chili button (or manual buttom) and set the time for 20 mins. The pot will take some time to pressurize, then it will begin cooking and the time will count down.
- Once the cooking time has ended, allow the pot to naturally release for 10 minutes. Then quick release the rest of the pressure, be careful not to put your hand near the hot steam. Once the steam is done venting and the red button is all the way down, open the lid.
- Stir the chili with a spoon and serve warm. Garnish with shredded cheese, green onions, and sour cream if desired.
Notes
- Use mild chili powder for a gentle spice; increase with darker chili powders and additional amounts for more heat.
- Let the chili rest wound lid off for 10 to 15 minutes after cooking to thicken and cool slightly.
- Do not stir in the beans before pressure cooking to avoid burning on the bottom.
- Toppings like shredded cheddar, green onion, and sour cream complement the dish well but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1415mg | 59% |
| Potassium | 1591mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 1608IU | 32% |
| Vitamin C | 20mg | 22% |
| Calcium | 149mg | 15% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
