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5.0 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
15 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 lean ground beef 90 % lean
  • 1 medium onion finely chopped
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 15 oz can diced or crushed tomatoes do not drain
  • 3 oz tomato paste
  • 2 Tablespoons chili powder or more to taste
  • 2 Tablespoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 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
  • shredded cheese
  • sour cream
  • green onions
  • red pepper flakes

Instructions

    Cup of Yum
  1. 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.
  2. Add chopped onion and cook for 3 more minutes until softened. Add minced garlic and cook until fragrant.
  3. 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.
  4. 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.
  5. Serve warm with assorted toppings, as a stew or over rice.

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 Monounsaturated Fat 4g Trans Fat 1g Cholesterol 61mg (20%) Sodium 799mg (33%) Potassium 1258mg (36%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 1250IU (25%) Vitamin C 23mg (26%) Calcium 112mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 10servings

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.