Instant Pot Chili Recipe
Chili is a hearty and comforting meal that can be enjoyed all year round. It's a great way to feed a crowd and the leftovers can be frozen for later. The Instant Pot makes this chili recipe even easier, faster, and more flavorful. It's the perfect weeknight dinner that can be enjoyed by the whole family.
Description
This chili recipe is made with ground beef and beans. It has a rich and savory flavor, and it's sure to please everyone. It's a great way to enjoy a classic dish with minimal effort. This chili is perfect for busy weeknights or lazy weekends. It's also a great way to use up leftover ingredients in the fridge. All you need is an Instant Pot and a few simple ingredients to make this delicious chili.
Prep Time
This chili recipe only takes 10 minutes to prep. You'll need to gather the ingredients and dice the onions and garlic. The Instant Pot will do the rest of the work for you.
Cook Time
This chili recipe takes about 30 minutes to cook in the Instant Pot. You'll want to make sure that you set the pressure to high, and you may need to adjust the cooking time depending on your Instant Pot. Once the chili is finished cooking, you can let it sit for 10 minutes before serving.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
Instructions
1. Turn the Instant Pot on and press the "saute" button. Add the olive oil, onion, and garlic. Cook for 3-4 minutes, stirring occasionally, until the onion is softened. Add the ground beef and cook for 5 minutes, stirring occasionally, until the beef is no longer pink.
2. Add the chili powder, cumin, oregano, paprika, salt, and black pepper. Stir to combine and cook for 1 minute.
3. Add the diced tomatoes, kidney beans, black beans, beef broth, and corn kernels. Stir to combine.
4. Place the lid on the Instant Pot, making sure the valve is set to "sealing". Press the "manual" button and set the timer to 12 minutes. Once the timer is finished, let the chili sit for 10 minutes before releasing the pressure manually.
5. Once the pressure is released, open the lid and stir in the chopped cilantro. Serve the chili warm, with your favorite toppings.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring spoons
- Spatula
Notes
You can substitute ground turkey or chicken for the ground beef if you prefer. You can also use any beans that you like, such as pinto beans or chickpeas. If you want a spicier chili, feel free to add extra chili powder or cayenne pepper. You can also add other vegetables, such as bell peppers or mushrooms.
Nutrition: Per Serving
Calories: 437; Fat: 17g; Carbs: 48g; Protein: 28g
Recipe Tips
- Make sure to use low-sodium beef broth so that the chili isn't too salty.
- This chili tastes even better the next day, so it's great for meal prepping.
- You can freeze the leftovers for up to 3 months.
- Add extra toppings, such as sour cream, shredded cheese, and jalapeños.
This Instant Pot chili recipe is easy to make and full of flavor. The Instant Pot makes it even easier and faster to make this classic dish. Serve this chili with your favorite toppings and enjoy!
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