Instant Pot Chili Recipe
If you love chili but don't have the time to make it from scratch, then this Instant Pot Chili recipe is for you! This delicious chili is made with ground beef, beans, tomatoes, and a blend of spices, all cooked up in an Instant Pot. It's a one-pot meal that's hearty, tasty, and ready in no time. Chili is a great meal to make ahead and freeze, so you can have it on hand anytime you need a quick meal.
Prep Time:
10 minutes.
Cook Time:
35 minutes.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro
- Sour cream for serving (optional)
- Shredded cheese for serving (optional)
Instructions:
1. Turn your Instant Pot to the sauté setting. Add the olive oil and onion, and cook for 5 minutes, until the onion is softened.
2. Add the ground beef and garlic, and cook for 5 minutes, stirring occasionally, until the beef is cooked through.
3. Add the chili powder, oregano, cumin, smoked paprika, red pepper flakes, salt, and black pepper, and stir to combine.
4. Add the diced tomatoes, kidney beans, black beans, and beef broth, and stir to combine.
5. Lock the lid in place and turn the steam release valve to the "sealing" position. Set the Instant Pot to cook on high pressure for 15 minutes.
6. When the cooking time is up, turn the Instant Pot off and allow the pressure to naturally release for 10 minutes.
7. After 10 minutes, turn the steam release valve to the "venting" position to release any remaining pressure.
8. Carefully remove the lid and stir the chili. Taste and adjust the seasoning, if needed.
9. Add the chopped cilantro and stir to combine.
10. Serve the chili with sour cream and shredded cheese, if desired.
Equipment:
- Instant Pot
- Measuring spoons
- Wooden spoon
- Can opener
Notes:
- If you like your chili spicy, add more red pepper flakes.
- Feel free to substitute ground turkey for the ground beef.
- To make this chili vegetarian, omit the ground beef and use vegetable broth instead of beef broth.
- This chili can be frozen for up to 3 months.
Nutrition: Per Serving
Calories: 315, Fat: 11g, Carbohydrates: 33g, Protein: 23g, Sodium: 776mg
Recipe Tips:
- To make this chili extra delicious, add a can of diced green chiles for a smoky flavor.
- If you like your chili thicker, add a tablespoon of cornstarch or a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).
- To make this chili even heartier, add a cup of cooked macaroni or 1/2 cup of uncooked quinoa.
- Try adding some diced bell peppers or jalapeno peppers for a kick of heat.
- To add some smoky flavor, use smoked paprika instead of regular paprika.
- To save time, you can use canned beans instead of cooking your own.
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