Instant Pot Chili
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Additional Time
10 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
264 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chili
Description
The recipe starts by sautéing ground beef and turkey in the Instant Pot to develop browning and flavor. Onions soften before adding chicken broth to deglaze the pot. Garlic, diced green and poblano peppers, cocoa powder, chili powder, Worcestershire sauce, cinnamon, and salt are added without stirring in crushed tomatoes initially. The tomatoes are layered on top before sealing the pot and cooking at high pressure for 20 minutes with a natural pressure release.
This method yields a thick, savory chili with complex smoky and slightly sweet notes from the cocoa and cinnamon. The tomatoes incorporate gently, preserving texture and color. After cooking, the chili can be thickened further by sautéing uncovered if desired.
The recipe notes mention that adding canned beans is optional, and cooking times may vary depending on the Instant Pot model and size used. Chili can be served over pasta or as desired.
Ingredients
- 1 pound ground beef
- 1 pound ground turkey
- 1 onion chopped, large
- 1 1/2 cups chicken broth
- 2 cloves garlic
- 1 green pepper chopped
- 2 poblano pepper chopped
- 2 Tablespoons cocoa powder
- 2 Tablespoons chili powder
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons cinnamon
- 1 teaspoon salt or to taste
- 1 24 ounce crushed tomatoes canned
Instructions
- Turn the Instant Pot on saute and brown the ground beef and ground turkey. (If you are using low fat beef and turkey you might need to add 1 Tablespoon of oil to aid the browning.)
- Once the meat is no longer pink stir in the chopped onion and let cook for 2 minutes.
- Add the chicken broth and deglaze the Instant Pot. Stir, scraping the bottom of the Instant Pot with a wooden spoon to make sure there are no bits of meat stuck to the bottom.
- Turn the Instant Pot off.
- Add the garlic, green pepper, poblano peppers, cocoa powder, chili powder,Worcester sauce, cinnamon and salt, but NOT the crushed tomatoes. Stir well.
- Pour the crushed tomatoes on top of the chili but don't stir them in.
- Put the lid on the Instant Pot and set on Manual, high pressure, for 20 minutes.
- After the pressure cooker has finished let the pressure release naturally release for 10 minutes. Then release the remaining pressure manually when you are ready to serve the chili.
- Serve over pasta or cornbread or nothing. Top with shredded cheese, cilantro, sour cream, green onions,hot sauce, avocado or anything else you can think of!
Notes
- This recipe was developed and tested using a 6-quart Instant Pot; cooking times may differ with other models or sizes.
- The pressure building time (about 5 minutes) is included in prep time but may vary.
- Adding two cans of drained kidney, black, or pinto beans is an option to include beans in the chili.
- For a thicker consistency, remove the lid after pressure release and sauté the chili for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 728mg | 30% |
| Potassium | 757mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
