4.9 from 57 votes
Instant Pot Pineapple Chili
This Pineapple chili is a unique chili recipe combining sweet pineapple with spicy beef.
Prep Time
15 mins
Cook Time
15 mins
Reach/Release Pressure
20 mins
Total Time
47 mins
Servings: 4
Calories: 525 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 4 celery stalks chopped
- 3 garlic cloves minced
- 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.
Cup of Yum
Notes
- You can substitute any type of ground meat for the ground beef, like ground pork or ground turkey. If you use a low fat type of ground meat add 2 Tablespoons of oil to brown the meat.
- I make and test my recipes in a 6 quart Instant Pot, and using a different size or brand might effect your results. If using an 8 quart Instant Pot I would probably suggest doubling this recipe.
Nutrition Information
Serving
1g
Calories
525kcal
(26%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
1438mg
(60%)
Potassium
1385mg
(40%)
Fiber
9g
(36%)
Sugar
30g
(60%)
Vitamin A
977IU
(20%)
Vitamin C
29mg
(32%)
Calcium
145mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525
% 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.