Instant Pot Chili
Hearty Instant Pot chili with ground beef, beans, tomatoes, and warming spices, finished with your favorite toppings.
Servings: 6 servings
Ingredients
Ingredients
- ?1 tablespoonolive oil
- ?1 pound 450 gramsground beef90% lean
- ?1 medium yellow onionfinely diced
- ?1 red or green bell pepperseeded and diced
- ?1 jalapenodiced
- ?3 clovesgarlicminced
- ?2 tablespoonstomato paste
- ?2 tablespoonschili powder
- ?1 teaspoonground cumin
- ?1 teaspoondried oregano
- ?1 teaspoongarlic powder
- ?1 cup 240 mlbeef broth
- ?28 oz 800 gramscan diced tomatoes
- ?15 oz 400 gramscan kidney beans
- ?15 oz 400 gramscan pinto beansor Borlotti Beans
- ?15 oz 400 gramscan black beans
- ?1 teaspoonsalt
- ?1/2 teaspoonground black pepper
- ?Sour cream
- ?Shredded cheddar
- ?Chopped fresh cilantro
- ?Sliced green onions
Instructions
Instructions
- Press SAUTE on the Instant Pot and wait until the display shows HOT. Add 1 tablespoon olive oil and 1 pound (450 grams) ground beef (90% lean). Brown the beef, breaking it up as you cook, until no longer pink (about 3 minutes). Drain excess fat and return the stainless steel insert with the beef to the Instant Pot.
- Add 1 medium yellow onion (finely diced), 1 red or green bell pepper (seeded and diced), 1 jalapeno (diced), and 3 cloves garlic (minced). Cook on SAUTE, stirring occasionally, until the onion softens (about 3 minutes). Turn the SAUTE setting OFF.
- Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Stir to combine and, if desired, turn SAUTE ON for 30–60 seconds to toast the spices and incorporate the tomato paste, then turn SAUTE OFF.
- Add 1 cup (240 ml) beef broth, one 28 oz (800 grams) can diced tomatoes (with juices), one 15 oz (400 grams) can kidney beans (drained and rinsed), one 15 oz (400 grams) can pinto beans or Borlotti beans (drained and rinsed), one 15 oz (400 grams) can black beans (drained and rinsed), 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir well, scraping up any browned bits from the bottom.
- Secure the lid and set the steam release valve to SEALING. Press PRESSURE COOK or MANUAL and set to HIGH pressure for 15 minutes. The Instant Pot will come to pressure and then begin the timed cook.
- When the cook time ends, either perform a quick release (carefully move the valve to VENTING) or allow a natural pressure release; wait until the float valve drops before opening the lid. Open the lid away from your face.
- Stir the chili and serve hot with sour cream, shredded cheddar, chopped fresh cilantro, and sliced green onions as desired.
Equipment
- Instant Pot
Notes
You can use any type of canned beans that you like, either three different types, or all the same kind.
Dry beans can also be used, just cook them first using your preferred method.
To make the chili spicier, you can leave the seeds from the jalapeno in. Otherwise, discard them while prepping. You can also add extra spicy chili powder or hot sauce.
Store leftovers in an airtight container in the fridge for up to 4 days.
Dry beans can also be used, just cook them first using your preferred method.
To make the chili spicier, you can leave the seeds from the jalapeno in. Otherwise, discard them while prepping. You can also add extra spicy chili powder or hot sauce.
Store leftovers in an airtight container in the fridge for up to 4 days.