Instant Pot Chili
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Instant Pot Chili
Description
Instant Pot Chili begins by sautéing ground beef until fully browned, then removing to drain excess fat. The Instant Pot is then used to sauté diced onions and bell peppers before adding minced garlic and a mix of chili powder, cumin, paprika, and coriander to toast briefly. Beef broth, diced tomatoes, tomato sauce, cocoa powder, and sugar are stirred in, followed by the cooked beef.
The pressure cooker is sealed and set to cook on high pressure for 15 minutes, followed by a natural release. This method ensures the spices meld well and the beans are fully heated, producing a thick, chili with a robust and balanced flavor. The cocoa powder adds a subtle depth without sweetness, complementing the savory and spicy notes.
This chili can be served on its own or paired with toppings like cheese, sour cream, or cornbread. It's a substantial dish good for family dinners or meal prep.
Ingredients
- 2 Tbsp olive oil divided
- 1 1/2 lbs ground beef preferably 90% lean, lean
- 1 medium yellow onion chopped (1 1/2 cups
- 1 medium green bell pepper cored and chopped, or red bell pepper
- 3 cloves garlic minced (1 Tbsp
- 1 1/2 Tbsp chili powder
- 2 tsp cumin ground
- 2 tsp paprika
- 1 tsp Coriander
- 3/4 cup beef broth low-sodium
- 1 (28 oz.) can diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 tsp cocoa powder this just adds a little richness, unsweetened
- 1 tsp granulated sugar
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 (15 oz.) cans kidney bean drained and rinsed, preferably one dark one light
Instructions
- Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble beef into large portions into instant pot.
- Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
- Transfer beef to a plate lined with paper towels, set aside.
- Add remaining 1 Tbsp oil to Instant Pot then add in onions and bell pepper and saute 3 minutes.
- Add garlic, chili powder, cumin, paprika and coriander and saute about 1 minute longer.
- Pour in beef broth, tomatoes, tomatoes sauce, cocoa powder and sugar. Season with salt and pepper to taste.
- Stir in beef, then press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
- Select "manual" mode (or high pressure) and set to 15 minutes.
- Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
- Once steaming stops stir in beans (they'll heat through almost instantly).
- Serve warm with desired toppings such as cheddar cheese, green onions, sour cream and saltine crackers.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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