5 from 3 votes
Instant Pot Chili
Make a flavorful and delicious homemade chili con carne in a fraction of the time with your Instant Pot. Wonderfully rich and full of flavor, this beef chili is ready to serve in 45 minutes.
Prep Time
15 mins
Cook Time
10 mins
Pressure Time
10 mins
Total Time
35 mins
Servings:
10
servings
Calories:
375 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
- 1 Tablespoon olive oil
- 2 lbs ground beef 90 % lean, lean
- 1 onion finely chopped, medium
- 4 garlic minced, cloves
- 1 red bell pepper diced
- 15 oz diced tomatoes do not drain, or crushed tomatoes, canned
- 3 oz tomato paste
- 2 Tablespoons chili powder or more to taste
- 2 Tablespoon cumin ground
- 2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1 teaspoon cocoa powder
- 1 teaspoon black pepper
- 15 oz Kidney Beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 15 oz black beans drained and rinsed
- 1 Tablespoon Worcestershire sauce
- 2 cups beef stock or broth
Toppings
- cheese shredded
- sour cream
- green onions
- red pepper flakes
Instructions
- Heat olive oil in your Instant Pot using the Saute setting. Add the beef to the pot and cook until browned, breaking up the beef with a spatula as you stir.
- Add chopped onion and cook for 3 more minutes until softened. Add minced garlic and cook until fragrant.
- Add diced tomatoes, red bell pepper, tomato paste, all spices (chili powder, cumin, smoked paprika, oregano, cocoa, salt and pepper), beans, beef broth, and Worcerstershire sauce to the pot. Stir everything.
- Close the lid, turn the valve to sealing and cook on the Pressure Cook setting for 15 minutes. When done, release the pressure manually or allow it to release naturally.
- Serve warm with assorted toppings, as a stew or over rice.
Cup of Yum
Notes
- Use a lean ground beef to make this chili. If it's not lean, a lot of fat will escape and make your chili quite greasy.
- Feel free to add in other veggies like mushrooms, carrots and bell peppers.
- Rinse your beans before adding them to the Instant Pot. They can be quite salty if you don't.
- If making ahead of time, let the chili cool to room temperature before storing.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
41g
(14%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
799mg
(33%)
Potassium
1258mg
(27%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
1250IU
(25%)
Vitamin C
23mg
(26%)
Calcium
112mg
(11%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 799mg | 33% |
| Potassium | 1258mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 112mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.