Instant Pot Pineapple Chili
User Reviews
4.9
-
Prep Time
15 mins
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Cook Time
12 mins
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Reach/Release Pressure
20 mins
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Total Time
47 mins
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Servings
4
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Calories
525 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pineapple Chili
Description
Instant Pot Pineapple Chili begins by browning ground beef in the sauté mode, then adding chopped onions, celery, and garlic for aromatic depth. Beef broth deglazes the pot, preventing burning and enhancing flavor. Chili powder, ground ginger, and optional salt season the mixture, while the combination of chili beans and drained pineapple chunks introduces hearty texture and a sweet-savory contrast. Tomatoes with chiles are layered on top to reduce burn risks during pressure cooking. Cooking under high pressure for 12 minutes melds the flavors and produces tender meat and beans with a slight tang from pineapple.
Serve this chili as a filling meal on its own or with complementary sides. The interplay of sweet pineapple and traditional chili spices creates an intriguing flavor profile.
The recipe notes suggest alternative ground meats like pork or turkey can be used, and to add oil when using lean meats. Results may vary with different Instant Pot models or sizes, with an 8-quart pot potentially requiring double the ingredients for best results.
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 4 celery chopped, stalks
- 3 garlic minced, cloves
- 1 cup beef broth
- 1 Tablespoon chili powder
- 1 Tablespoon ground ginger
- 1/2 teaspoon salt optional
- 1 can chili beans 16 ounce
- 1 can pineapple chunks drained (20 ounces)
- 1 can tomatoes with chiles 14 ounce
Instructions
- Turn the Instant Pot on saute and let it heat for a few minutes. Add the ground beef and cooking, stirring, for about 5 minutes.
- Once the meat is no longer pink add the onions, celery and garlic. Cook for another 5 minutes.
- Turn the Instant Pot off. Add the beef broth and deglaze the Instant Pot. Stir, scraping the bottom to make sure no bits of beef or vegetables are stuck to the bottom. Deglazing reduces the chances of getting an Instant Pot Burn error.
- Add the chili powder, ginger, salt, chili beans and drained pineapple. Stir the ingredients to mix well.
- Add the can of tomatoes with chiles to the Instant Pot. Don't stir it in, let the tomatoes sit on top. This also reduces the chances of getting a Burn error.
- Put the lid on the pressure cooker, making sure the sealing ring is in place and the valve is closed. Set for Manual, High pressure for 12 minutes. It will take about 10 minutes for the Instant Pot to reach pressure.
- Once the pressure cooking is complete let the pressure release naturally for about 10 minutes. Then you can release any remaining pressure and serve.
- Garnish with green onions, cheese, sour cream, avocado or tortilla chips.
Notes
- You can replace ground beef with ground pork or ground turkey; if using lean meat, add 2 tablespoons of oil when browning.
- Recipe tested in a 6-quart Instant Pot; for an 8-quart model, consider doubling the ingredients to maintain cooking performance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 525kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1438mg | 60% |
| Potassium | 1385mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 30g | 60% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 145mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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