5.0 from 66 votes
Instant Pot Chili
This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 389 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ pounds lean ground beef
- 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 canned red kidney beans 2 x 15oz cans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 28 ounces canned whole tomatoes 1 can, with juices
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.
Cup of Yum
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
- To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
- For a little bit of heat, add a finely diced jalapeño with the diced bell pepper.
Nutrition Information
Calories
389
(19%)
Carbohydrates
42g
(14%)
Protein
39g
(78%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
70mg
(23%)
Sodium
383mg
(16%)
Potassium
1400mg
(40%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
1064IU
(21%)
Vitamin C
31mg
(34%)
Calcium
110mg
(11%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 389
% 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.