Instant Pot Chili
User Reviews
4.8
39 reviews
Excellent
Instant Pot Chili
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This Instant Pot Chili version can be whipped up in no time taking a mere 10 minutes to cook. It's packed with incredibly flavorful spices along with some heat to make this a much quicker version of this all-time favorite comfort food.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 pounds ground beef
- 1 medium Jalapeño seeded and finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons chili powder hot or mild
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon salt or to taste
- 1 teaspoon sugar
- 15 ounce red kidney beans (1 can), drained and rinsed
- 15 ounce pinto beans (1 can), drained and rinsed
- 28 ounce fire roasted tomatoes (1 large can)
- ½ cup beef broth
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the olive oil, ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 5 minutes or until the meat is no longer pink.
- Add Ingredients: Add the rest of the ingredients to the Instant Pot, stir well, scraping the bottom to remove any stuck bits.
- Cook: Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 10 minutes.
- Finish and Serve: Follow manufacturer's instructions for slow release, then remove lid. Serve with desired toppings.
Equipments used:
Notes
- Chili always tastes better the next day when the beans have soaked up the flavors.
- Consider different cuts of meat. It doesn’t have to be all ground! Coarsely chopped chuck and pulled meat are great additions to chili.
- Chili is one of the best meal prep dishes and so easy.
- I like to serve my chili with lots of toppings such as cheddar cheese, sour cream, avocado, jalapeños, red onion, tortilla chips or green onions.
- You can store this chili in the refrigerator in an airtight container for 3-4 days.
- Freeze in an airtight container for 4-5 months.
Nutrition Information
Show Details
Serving
1serving
Calories
539kcal
(27%)
Carbohydrates
47g
(16%)
Protein
45g
(90%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
603mg
(25%)
Potassium
1269mg
(36%)
Fiber
15g
(60%)
Sugar
6g
(12%)
Vitamin A
1630IU
(33%)
Vitamin C
10mg
(11%)
Calcium
138mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 45g | 90% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 603mg | 25% |
| Potassium | 1269mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 1630IU | 33% |
| Vitamin C | 10mg | 11% |
| Calcium | 138mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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