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–+ servings
5 from 1 vote

Instant Pot Chili

Course: Dinner, Main Course, Soup
Cuisine: Tex-Mex
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Enjoy this winter. Taste is different than cooked on the stove top.

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 - See Recipe Post for Nutrition Disclaimer

Calories: 477kcal | Carbohydrates: 50g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 897mg | Potassium: 1348mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2735IU | Vitamin C: 54mg | Calcium: 116mg | Iron: 7mg