Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!
Prep Time10 minutesmins
Cook Time20 minutesmins
Inactive time:15 minutesmins
Total Time45 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: Electric Pressure Cooker Chili Recipe, Instant Pot Chili Recipe
Servings: 6Bowls Full
Author: Natasha Bull
Ingredients
1/2mediumonion(chopped)
1tablespoonolive oil
2poundslean ground beef
3clovesgarlic(minced)
1(28 fluid ounce) candiced tomatoes(use fire roasted ones for more flavor)
1(14 fluid ounce) cantomato sauce
1/2cupbeef broth
2(14 fluid ounce) cansred kidney beans(drained)
3tablespoonschili powder
1tablespoonsmoked paprika
1teaspoonground cumin
1teaspooncayenne pepper(optional - if you want it spicy)
Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.
Notes
Serves 6-8 depending on portion size.
This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.
This recipe freezes well.
Inactive time represents the time that the Instant Pot takes to get up to pressure.