Instant Pot Chili

4.93 from 28 ratings

from kristineskitchenblog.com

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Prep Time15

Cook Time15

Pressure and Natural Release25

Total Time55

Servings: servings

Calories: 369kcal

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 pound ground beef 90% lean recommended*
4 cloves garlic minced
1 red bell pepper chopped
2 tablespoons chili powder see note
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons tomato paste
14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained

Instructions

Press Sauté to turn on the sauté setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes. Drain off excess grease as needed.
Stir in the garlic and then press Cancel to turn off the sauté function.
Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
Stir chili. If it isn't thick enough, simmer it using the sauté function for a few minutes to thicken it up. Serve with toppings, as desired.

Video

Notes

If you use 80% lean ground beef, drain off any excess grease after browning the beef.
Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.

Nutrition

Nutrition information is only an estimate.