How to Video
Instant Pot Chili
This time-saving, budget-friendly Instant Pot Chili is the perfect blend of ground beef, beans, tomatoes, and spices.
Ingredients
- 1-2 tablespoons avocado oil or olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 pound lean ground beef (sub: ground turkey)
- 1 (15-ounce) can kidney beans, drained & rinsed
- 1 (15-ounce) can black beans, drained & rinsed
- 2 (8-ounce) cans tomato sauce
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 (28-ounce) can petite diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Set the Instant Pot to "Sauté" on high. Pour the oil into the pot and heat until shimmery. Add the onion and cook, stirring, for 4-5 minutes, until softened, stirring in the garlic during the last 30-60 seconds of cooking.
- Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
- Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper.
- Lock and seal the lid. Cook at high pressure for 7 minutes, and then quick release the pressure.
- Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.
Freezer Instructions
Freeze For Later:
- Method 1 -- Not Fully Cooked: Follow Steps 1-3 (stop before pressure cooking it). Freeze the uncooked chili in a gallon-sized freezer bag and place it in a round container while freezing (so it freezes in the shape of the Instant Pot). You can remove the container once it's frozen.
- Method 2 -- Fully Cooked: Follow Steps 1-4 and let the chili fully cool. Place in a gallon-sized freezer bag and then set it in a round container while freezing (so it freezes in the shape of the Instant Pot). You can remove the container once it's frozen.
Prepare From Frozen:
- Method 1 -- Not Fully Cooked: If it wasn't fully cooked, then Saute the soup in the Instant Pot for 5-10 minutes to release some liquid. Turn off the Saute function. Lock and seal the lid. Cook at high pressure for 15 minutes, and then quick release the pressure.
- Method 2 -- Fully Cooked: Saute the soup in the Instant Pot for 5-10 minutes to release some liquid. Turn off the Saute function. Lock and seal the lid. Cook at high pressure for 5 minutes, and then quick release the pressure.
Notes/Tips
- To make on the stove, use our Stovetop Chili recipe instead.
- Petite diced tomatoes can be substituted with regular diced or crushed tomatoes.
- Beef broth can be substituted with chicken broth.
- Ground chicken or ground turkey can be substituted for the ground beef.
- If chili is a bit too liquidy, let it simmer until desired consistency.
Nutrition
Calories: 400 kcal (20%) | Carbohydrates: 52 g (17%) | Protein: 34 g (68%) | Fat: 8 g (12%) | Cholesterol: 47 mg (16%) | Sodium: 1359 mg (59%) | Fiber: 17 g (71%) | Sugar: 10 g (11%)
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