Instant Pot Chili Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili Recipe
Description
Instant Pot Chili Recipe includes vegetable oil sautéed with onion, garlic, green bell pepper, and jalapeños to build the flavor base. Ground beef adds hearty protein and is browned before combining with crushed tomatoes, black and red kidney beans, brown sugar, and a blend of chili powder, crushed red pepper, cumin, white pepper, and kosher salt. Sealed and cooked under high pressure for 20 minutes, the chili melds these elements into a thick, flavorful dish.
The resulting chili is robust with a moderately spicy kick from jalapeños and crushed red pepper, balanced by the sweetness of brown sugar. The pepper jack cheese topping adds a creamy, mildly spicy layer. This chili works well as a main dish for comfort food meals, served alone or with sides such as cornbread or rice.
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup yellow onion , chopped
- 2 cloves garlic , minced
- 1 green bell pepper , seeded and chopped
- 2 jalapeños , seeded and minced
- 1 pound ground beef 90% lean
- 28 ounces crushed tomatoes
- 15 ounces black beans , drained and rinsed
- 15 ounces red kidney beans , drained and rinsed
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt coarse
- 1 cup pepper jack cheese , shredded for topping
Instructions
- Set the Instant Pot to saute function and add the vegetable oil.
- When it is hot, add the onion, garlic, bell pepper and jalapenos. Saute for 3-4 minutes or until slightly softened.
- Add the ground beef, breaking into pieces for 1-2 minutes until it starts to brown.
- Stir in the tomatoes, both types of beans, brown sugar, chili powder, crushed red pepper, cumin, white pepper and salt.
- Lock the lid, set vent to "sealed" and use the manual setting in high pressure for 20 minutes. Allow for natural release, approximately 20 minutes.
- Stir the chili well and then ladle into soup bowls and top with the shredded pepper jack cheese.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 538mg | 22% |
| Potassium | 1272mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 36.1mg | 40% |
| Calcium | 245mg | 25% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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