Instant Pot Chili

Name: Instant Pot Chili
Prep time: 5 min
Cook time: 20 min
Total time: 22 min
Yield: 10 servings
Ingredients: 2 TB olive oil; 2 medium onions; 6 cloves garlic; 2 lbs ground beef; 1 large green bell pepper; 1 tsp kosher salt; 1 tsp ground cumin; 2 tsp sugar; ¼ tsp allspice; ¼ tsp cayenne; ¼ tsp Tabasco sauce; 32 oz tomato sauce; 1 ½ cup beef broth*; 16 oz Kidney Beans; 16 oz black beans; 16 oz fire-roasted diced tomatoes; Optional: shredded Cheddar cheese

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5.0

213 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings
10 servings
Calories
490 kcal
Course
Main Course, Dinner
Cuisine
American

Instant Pot Chili

Iris Warren

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Made with lean beef, hearty beans, and bold flavors, this Instant Pot chili recipe is the easiest, most delicious comfort food you’ll ever make!

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Ingredients

Servings

2 TB olive oil
2 medium onions chopped
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 ground cumin
2 tsp sugar
¼ tsp allspice
¼ tsp cayenne
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 fire-roasted diced tomatoes with juices
Optional: shredded Cheddar cheese sour cream, chopped green onions, diced avocado for garnish

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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.

Equipments used:

Notes

Feel free to add more cayenne chili powder if you want more of a kick.
You can use chicken broth or ground turkey for this recipe as well.
Chili is delicious served with tortilla chips and Sweet Corn Muffins.
Leftover chili can be covered and kept in the fridge for up to 5 days.
Cooked chili can be frozen in an airtight container for up to 1 month.
If you enjoyed this recipe, please come back and give it a rating - We ❤️ hearing from you.

Nutrition Information

Show Details

Serving 1serving Calories 490kcal (25%) Carbohydrates 55g (18%) Protein 34g (68%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 59mg (20%) Sodium 547mg (23%) Potassium 1502mg (43%) Fiber 14g (56%) Sugar 11g (22%) Vitamin A 758IU (15%) Vitamin C 8mg (9%) Calcium 135mg (14%) Iron 7mg (39%)

Nutrition 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%