Instant Pot Chili

5 from 1 vote
Print

Instant Pot Chili

Enjoy this winter. Taste is different than cooked on the stove top.
Prep Time 15 minutes
Cook Time 15 minutes
Natural Release 10 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Tex-Mex
Servings 6
Calories 477 kcal

Equipment

  • Instant Pot or other pressure cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 lb ground beef 90% lean recommended
  • 4 cloves garlic minced
  • 1 bell pepper red bell pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 4 oz green chilies 1 can
  • 1 to 6 jalapenos depending on heat desired
  • 1 tablespoon oregano dried
  • 1 teaspoon garlic powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons tomato paste
  • 1 ¾ cups chicken broth 14.5 oz can , low sodium beef broth or chicken broth,
  • 28 oz tomatoes 1 can, fire roasted crushed
  • 15 oz kidney beans 1 can, rinsed and drained, optional
  • 15 oz black beans 1 can , rinsed and drained, optional

Instructions
 

  • Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
  • Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.
  • Stir in the garlic and press cancel to turn off the pot.
  • Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
  • Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
  • When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
  • Stir chili and serve with toppings, as desired.

Notes

  1. If you use 80% lean ground beef, drain off any excess fat after browning the beef.
  2. Depending on your family’s tastes you may need to adjust up or down the amount of “spicy” or pungent ingredients. This is the nature of spices, chilies, and peppers.
  3. This can also be cooked in a skillet, then the oven or slow cooker.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Nutrition

Calories: 477kcalCarbohydrates: 50gProtein: 29gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 55mgSodium: 897mgPotassium: 1348mgFiber: 16gSugar: 10gVitamin A: 2735IUVitamin C: 54mgCalcium: 116mgIron: 7mg
Tried this recipe?Click here to comment & Let us know how it was!
Spread the joy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top