Chili is the perfect comfort food, especially when it’s chilly outside. This Instant Pot version with ground beef and beans is hearty, flavorful, and ready in no time. Whether you’re feeding a crowd or just craving a cozy meal, this chili delivers every time.
Steps
- Set your Instant Pot to the Saute mode and choose the ‘More’ option. Pour in the olive oil, add the ground beef, and cook until browned, breaking it up with a spatula as it cooks.
- Stir in the diced onion and continue cooking for about 3 minutes, or until the onion is soft.
- Add garlic, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and the drained beans to the pot.
- Secure the Instant Pot lid and set it to the Chili/Beans setting. Cook the chili under pressure for 20 minutes.
- Once cooking is complete, release the pressure from the Instant Pot either manually or naturally.
- Serve the chili hot and garnish with your choice of toppings such as shredded cheese, tomatoes, green onions, or sour cream.
Ingredients
- 2 teaspoons olive oil
- 2 pounds ground beef (90% lean)
- 1 onion, finely diced
- 1 1/2 teaspoons minced garlic
- 28-ounce can diced tomatoes (do not drain)
- 3 cans (8 ounces each) tomato sauce
- 3/4 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground pepper
- 15-ounce can kidney beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- Assorted toppings (e.g., shredded cheese, tomatoes, green onions, sour cream)
Nutritional Values
Calories: 2544kcal | Carbohydrates: 360g | Protein: 360g | Fat: 112g | Saturated Fat: 48g | Cholesterol: 784mg | Sodium: 6056mg | Potassium: 11600mg | Fiber: 112g | Sugar: 40g | Vitamin A: 10240IU | Vitamin C: 122.4mg | Calcium: 1064mg | Iron: 75.2mg
FAQ
- How do I prepare Instant Pot chili?
- Begin by sautéing ground beef and onions in the Instant Pot. Once browned and softened, add seasonings, beans, tomatoes, and beef broth. Seal the pot and use the Chili/Bean setting to cook.
- What is the cooking duration for chili in an Instant Pot?
- Cooking the chili under pressure takes 20 minutes, not including the time needed for sautéing. You can choose between a manual or natural pressure release, depending on how soon you wish to serve the meal.
- How can I make my Instant Pot chili thicker?
- This recipe yields a fairly thick chili due to minimal broth. For a thicker consistency, use the Saute mode to simmer the chili for an additional 5-10 minutes after pressure cooking.
- What type of meat and beans should I use for Instant Pot chili?
- For a balance of flavor and health, opt for 90% lean ground beef. You can also substitute with ground turkey or chicken. As for beans, use a mix like kidney and pinto beans, or switch them out for black or red beans based on your preference.
- Can Instant Pot chili be stored for later use?
- Absolutely! Store leftover chili in an airtight container in the fridge for up to three days or freeze it for as long as two months. Doubling the recipe is a great way to ensure you have homemade chili ready for future meals.
Tips
- Opt for 90% lean ground beef to ensure your chili is flavorful without being overly greasy; alternatively, ground turkey or chicken can be used for a lighter version.
- Experiment with different types of beans to customize the flavor and texture of your chili. While the recipe calls for kidney and pinto beans, black or red beans can be great alternatives.
- Enhance the thickness of your chili by using the Saute mode for an additional 5-10 minutes after cooking, especially if you prefer a heartier consistency.
- For those who enjoy a spicy kick, add hot sauce to taste, as the base recipe is mild and family-friendly.
Equipment
- Instant Pot or Pressure Cooker – Essential for the recipe as it’s used to cook the chili.
- Spatula – Useful for breaking up the beef and stirring the ingredients in the pot.
