Instant Pot Chili
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
25 mins
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Total Time
1 hr
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Servings
6
-
Calories
435 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Chili
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Hearty, flavorful, and SUPER easy to make! Instant Pot Chili is the ultimate comfort food for a cold winter day or while watching the game!
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Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons paprika
- 1 ½ teaspoons salt
- 1 teaspoon 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
- shredded cheddar cheese
- sliced green onions
- 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
- This chili is not overly spicy, I used a mild spice chili powder and it was perfectly mild. To add more spice you may use dark chili powder and add 1/2 tablespoons- 1 tablespoon more to give it a good kick!
- If you like a thick chili, allow the chili to “rest” after you open the lid for 10-15 minutes. This gives it a chance to cool down and thicken up a bit.
- This chili is not overly spicy, I used a mild spice chili powder and it was perfectly mild. To add more spice you may use dark chili powder and add 1/2 tablespoons- 1 tablespoon more to give it a good kick!
- If you like a thick chili, allow the chili to “rest” after you open the lid for 10-15 minutes. This gives it a chance to cool down and thicken up a bit.
- Nutritional information does not include toppings.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
49g
(16%)
Protein
40g
(80%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
1415mg
(59%)
Potassium
1591mg
(45%)
Fiber
16g
(64%)
Sugar
9g
(18%)
Vitamin A
1608IU
(32%)
Vitamin C
20mg
(22%)
Calcium
149mg
(15%)
Iron
10mg
(56%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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