Instant Pot Chili
Instant Pot Chili is full of ground beef, beans, tomatoes, and a simple spice mix, all pressure cooked together for a thick, hearty chili. It tastes slow simmered but is ready in about 50 minutes, making it an easy family dinner any night of the week.
Servings: 6 servings
Ingredients
- 1 tablespoon canola oil
- 1 pound ground beef 90/10
- 1 cup beef broth or water
- 1 cup diced onion about 1 medium onion
- 1 green pepper seeded and diced
- 4 ounce can green chiles
- 15 ounce canned kidney beans drained and rinsed
- 15 ounce canned black beans drained and rinsed
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons Mexican oregano or regular oregano
- 2 teaspoons garlic powder
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper
- 15 ounce can diced tomatoes
- 28 ounces can crushed tomatoes
- 8 ounce can tomato sauce
Instructions
- Brown the beef: Set the Instant Pot to Sauté. When the screen says HOT, add the oil, then the ground beef. Cook for 5 to 6 minutes, breaking up the meat, until no pink remains.
- Deglaze the pot: Pour in the broth or water and scrape up all the browned bits until the bottom of the pot feels smooth.
- Add beans, vegetables, and spices: Add the onion, green pepper, green chiles, kidney beans, black beans, chili powder, cumin, oregano, garlic powder, salt, and pepper. Stir well.
- Layer the tomatoes: Pour the diced tomatoes, crushed tomatoes, and tomato sauce on top. Do not stir.
- Pressure cook: Lock the lid and set the valve to Sealing. Cancel Sauté and set to Pressure Cook (Manual) on High for 25 minutes. The pot takes about 10 minutes to come to pressure.
- Release the pressure: When the timer beeps, do a quick release. A natural release is fine too, but it takes longer.
- Stir and rest: Remove the lid and stir. Taste and add more salt if needed. Let the chili rest for 10 minutes to thicken, then serve with your favorite toppings.
Notes
- Heat level: Chili powder brands vary a lot in heat. For a milder chili, start with 2 tablespoons and add more after cooking.
- Burn notice: Scrape the bottom of the pot completely clean after browning, and keep the tomatoes layered on top without stirring.
- Thicker chili: After pressure cooking, simmer on Sauté with the lid off for 5 to 10 minutes. You can also stir in 1 to 2 tablespoons of tomato paste.
- Rotel swap: Use 1 (10-ounce) can of Rotel in place of the diced tomatoes and green chiles.
- Ground turkey: Swap in the same amount of ground turkey. Keep the oil, since turkey is leaner and sticks more easily.
- Pot size: A full batch fills a 6-quart pot close to the max line. In an 8-quart pot, you can make up to 1½ batches.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: Freeze in freezer-safe containers or bags for up to 6 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 404kcal | Carbohydrates: 44g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1415mg | Potassium: 1438mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1811IU | Vitamin C: 46mg | Calcium: 169mg | Iron: 8mg
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