Instant Pot Chili
This time-saving, budget-friendly Instant Pot Chili is the perfect blend of ground beef, beans, tomatoes, and spices.
Servings: 6 servings
Calories: 400kcal
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
- 1 (15-ounce) can black beans
- 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.
Video
Notes
- 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: 400kcal | Carbohydrates: 52g | Protein: 34g | Fat: 8g | Cholesterol: 47mg | Sodium: 1359mg | Fiber: 17g | Sugar: 10g