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Instant Pot Chili Recipe
Easy ground beef and bean chili that's made in the Instant Pot/electric pressure cooker.
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Course:
Main Course
Cuisine:
American
Keyword:
Best Instant Pot Chili Recipe, Instant Pot Chili, Instant Pot Chili Recipe
Prep Time:
10
minutes
minutes
Cook Time:
22
minutes
minutes
Time to Pressure:
10
minutes
minutes
Total Time:
42
minutes
minutes
Servings:
8
servings
Calories:
226
kcal
Author:
Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1 ½
pounds
lean ground beef
1
cup
diced white or yellow onion
5
cloves
garlic
minced
15
ounce
can crushed tomatoes
2-15
ounce
cans kidney beans
drained and rinsed
1
cup
reduced-sodium beef broth
2-14.5
ounce
cans diced tomatoes
2
tablespoons
tomato paste
1
tablespoon
Chipotle Tabasco sauce
optional
2-3
teaspoons
ancho chile powder
more or less to taste
1
teaspoon
smoked paprika
1
teaspoon
dried oregano
½
teaspoon
ground black pepper
Instructions
Press SAUTE and adjust to NORMAL.
Add the ground beef and cook until browned.
Drain the fat and return the ground beef to the inner pot.
Add the diced onion and garlic.
Cook until onion has softened, about 3 minutes.
Press CANCEL.
Stir in crushed tomatoes, beans, broth, diced tomatoes with juice, tomato paste, Tabasco sauce, chile powder, paprika, oregano, and black pepper.
Close and lock lid.
Turn pressure release valve to SEALING.
Press MANUAL and adjust time to 10 minutes and pressure to HIGH.
At the end of the cooking time, carefully turn the pressure release valve to VENTING.
Unlock and remove the lid.
Give the chili a good stir before serving.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
226
kcal
|
Carbohydrates:
9
g
|
Protein:
18
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
58
mg
|
Sodium:
294
mg
|
Potassium:
591
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
455
IU
|
Vitamin C:
10
mg
|
Calcium:
50
mg
|
Iron:
3
mg