Instant Pot Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
22 mins
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Servings
10 servings
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Calories
490 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chili
Description
The Instant Pot Chili recipe starts with sautéing onions and garlic until fragrant, then browning ground beef to build a robust base. Diced green bell peppers join in, followed by an array of seasonings including cumin, sugar, allspice, cayenne, and Tabasco for balanced heat and depth. Tomato sauce, beef broth, canned kidney and black beans, and fire-roasted diced tomatoes create a thick, flavorful stew. Pressure cooking for ten minutes melds these elements while softening beans and meat, producing a hearty chili with a rich, savory and slightly spicy character.
This chili serves well straight from the pot with toppings such as shredded cheddar, sour cream, avocado, or chopped green onions, enhancing texture and flavor contrast. It pairs nicely with tortilla chips or sweet corn muffins for a casual and filling meal that suits colder weather or anytime a satisfying, protein-rich dish is desired.
Leftovers store safely refrigerated for up to five days or frozen for a month, making it practical for batch cooking. Adjusting cayenne chili powder lets you control the spice level, and substitutions like chicken broth or ground turkey can be used if preferred, maintaining versatility.
Ingredients
- 2 TB olive oil
- 2 onion chopped, medium
- 6 cloves garlic minced
- 2 lbs ground beef 90% lean*
- 1 large green bell pepper seeded and diced
- 1 tsp kosher salt plus more to taste
- 1 tsp cumin ground
- 2 tsp sugar
- ¼ tsp allspice
- ¼ tsp cayenne pepper
- ¼ tsp Tabasco sauce
- 32 oz tomato sauce
- 1 ½ cup beef broth
- 16 oz Kidney Beans canned, drained
- 16 oz black beans canned, drained
- 16 oz diced tomatoes with juices, fire-roasted
- cheddar cheese sour cream, chopped green onions, diced avocado for garnish, shredded, optional
Instructions
- In the inner pot of the Instant Pot, add the oil and turn on the “Sauté” mode. Once the oil is hot, add the onions, and stir for 1-2 minutes or until browned. Add the garlic, and stir for 1 minute or until fragrant.
- Add the ground meat, and cook until browned, using a spatula to break it up as it cooks.
- Add all the remaining ingredients into the pot, stirring to combine. Close the lid tightly, and set to “pressure cook” on high for 10 minutes.
- Allow the pressure cooker to release naturally. Add additional salt and cayenne to taste, if desired.
- Portion into bowls, and serve with toppings of choice.
Notes
- Adjust cayenne chili powder to increase or decrease spiciness according to your taste.
- Chicken broth or ground turkey can be used instead of beef broth and ground beef for a different flavor or lighter version.
- Chili goes well with tortilla chips and sweet corn muffins as side dishes.
- Store leftovers in the refrigerator covered for up to five days or freeze in an airtight container for up to one month.
- Reheat thoroughly before serving to enjoy the best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 490kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 547mg | 23% |
| Potassium | 1502mg | 32% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 135mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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