5 from 10 votes
Instant Pot Chili Recipe
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.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
Calories:
342 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef preferably 90% lean
- ½ onion chopped (or 1 small onion, large yellow or white
- 2 tablespoon garlic minced
- 10 oz diced tomatoes do not drain, canned
- 2 cups tomato sauce about 16 oz
- 1 cup beef broth increase the amount of salt in the recipe, if using a low sodium
- 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 cumin ground
- 2 teaspoon paprika 1 teaspoon granulated sugar
- 2 teaspoon salt
- 1 teaspoon black pepper ground
- 15 oz Kidney Beans drained and rinsed, can
- 15 oz pinto beans drained and rinsed, canned
- 1 lime juiced
- assorted toppings such as avocado, chopped green onions, shredded cheddar cheese, sour cream, and jalapeno
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 342
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.