Instant Pot Chili
A quick and flavorful Instant Pot Chili that’s perfect for busy weeknights or a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Tex-Mex
- Diet: Paleo
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Sauté the beef: Turn on the Instant Pot and select the sauté function. Add the ground beef and cook until fully browned.
- Add vegetables: Once browned, stir in the onion, garlic, and bell pepper. Sauté for 3-4 minutes.
- Mix in other ingredients: Stir in diced tomatoes, kidney beans, black beans, tomato sauce, chili powder, cumin, salt, and pepper.
- Pour in the broth: Add the beef broth to the mixture, stirring well.
- Pressure cook: Close the lid, set to manual high pressure, and cook for 15 minutes.
- Release pressure: Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Serve: Serve hot, garnished with your favorite toppings.
Notes
Feel free to customize the chili with your favorite toppings or swap ground beef for turkey or a vegetarian option.