Instant Pot Chili
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
389 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chili
Description
The Instant Pot Chili recipe starts by seasoning ground beef with onions, garlic, and chili powder, then browning it in batches to develop flavor. Beef broth and beer deglaze the pot, lifting browned bits to prevent scorching during pressure cooking. Layered over the beef are diced bell peppers, red kidney beans, tomato paste, cumin, remaining chili powder, and canned whole tomatoes with their juices. Cooking under high pressure for 25 minutes, followed by a natural release, tenderizes the meat and blends the spices thoroughly.
This chili offers a balanced mix of savory beef and mildly spiced tomato-based sauce with a combination of textures from beans and vegetables. After cooking, a stir and thickening adjustment round out the consistency, making it suitable for serving with rice, toppings like cheese or sour cream, or on its own as a robust meal.
The notes highlight the importance of scraping browned bits from the pot bottom to avoid the instant pot burn warning and recommend layering the ingredients in the order specified. For those who enjoy some heat, adding finely diced jalapeño along with the bell peppers is suggested.
Ingredients
- 1 ½ pounds ground beef lean
- 1 large yellow onion or two smaller onions, chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder divided
- ⅔ cup beef broth
- ⅔ cup beer or additional beef broth
- 1 green bell pepper diced
- 30 ounces red kidney beans 2 x 15oz cans, drained and rinsed, canned
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 28 ounces whole tomatoes 1 can, with juices, canned
Instructions
- In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
- Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
- Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
- Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
- Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
- Stir the chili which will likely need thickening.
To Thicken the Chili:
- Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened
- OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.
Notes
- Scrape all browned bits from the Instant Pot bottom and layer ingredients precisely to prevent burn notices.
- Add diced jalapeño with bell peppers for a gentle spicy kick according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389 | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 383mg | 16% |
| Potassium | 1400mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 31mg | 34% |
| Calcium | 110mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
