Instant Pot Chili Recipe

Name: Instant Pot Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 2 pounds ground beef; ½ large yellow or white onion; 2 tablespoon minced garlic; 10 oz can diced tomatoes; 2 cups tomato sauce; 1 cup beef broth (if using a low sodium; 1 tablespoon ancho chile powder; 2 teaspoon ground cumin; 2 teaspoon paprika; 2 teaspoon salt; 1 teaspoon ground black pepper; 15 oz can kidney beans; 15 oz can pinto beans; 1 lime; assorted toppings

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8
Calories
342 kcal
Course
Main Course
Cuisine
American

Instant Pot Chili Recipe

Soren Pugh

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This Instant Pot chili is a Tex-Mex easy stew made with ground beef, a blend of beans, tomatoes and spices, all simmered together in a pressure cooker for just 15 minutes until tender and flavorful.

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Ingredients

Servings

1 tablespoon olive oil
2 pounds ground beef preferably 90% lean
½ large yellow or white onion chopped (or 1 small onion)
2 tablespoon minced garlic
10 oz can diced tomatoes do not drain
2 cups tomato sauce about 16 oz
1 cup beef broth (if using a low sodium increase the amount of salt in the recipe
1 tablespoon ancho chile powder if using a regular chili powder you may have to adjust the amount depending on whether it is mild or hot
2 teaspoon ground cumin
2 teaspoon paprika 1 teaspoon granulated sugar
2 teaspoon salt
1 teaspoon ground black pepper
15 oz can kidney beans drained and rinsed
15 oz can pinto beans drained and rinsed
1 lime juiced
assorted toppings such as avocado, chopped green onions, shredded cheddar cheese, sour cream, and jalapeno

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Instructions

Press the sauté button and let the Instant Pot heat for 3-5 minutes. Then add the oil and brown the beef, about 5-6 minutes, stirring every now and then.
Stir in the onion and let it soften for about 3 minutes. Add the garlic and cook for 1 minute. Next, stir in diced tomatoes, tomato sauce, the broth, spices and seasonings, and the canned beans.
Cancel the sauté function! Lock the lid, turn the valve to sealing, and set to cook on High Pressure for 15 minutes (or press the stew button and adjust the time manually to 15 minutes).
When the cooking time comes to an end, let the pressure release naturally for 10 minutes and then do a quick release.
Squeeze a lime over the top of the chili and stir. Serve with your favorite toppings, such as jalapeno slices, chopped green onions, sour cream, shredded cheddar cheese, avocado slices, etc.

Notes

Storage
Store the chili in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months. This is one of those easy freezer meals!

Nutrition Information

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Calories 342kcal (17%) Carbohydrates 24g (8%) Protein 31g (62%) Fat 14g (22%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 74mg (25%) Sodium 1336mg (56%) Potassium 988mg (28%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 862IU (17%) Vitamin C 12mg (13%) Calcium 92mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 342 kcal

% Daily Value*

Calories	342kcal	17%
Carbohydrates	24g	8%
Protein	31g	62%
Fat	14g	22%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	74mg	25%
Sodium	1336mg	56%
Potassium	988mg	21%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	862IU	17%
Vitamin C	12mg	13%
Calcium	92mg	9%
Iron	6mg	33%