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instant pot chili served in a white bowl and topped with shredded cheese and green onions

Instant Pot Chili

Chef Markus
A hearty, flavor loaded chili recipe perfect for weeknights. Serve it with some corn bread and a salad for a healthy, southern inspired homemade meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Entree
Cuisine American
Servings 8 servings
Calories 482.6 kcal

Equipment

nstant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer
1 Instant Pot

Ingredients
  

  • 2 lb ground lean beef
  • 1 15 oz can kidney beans drained
  • 1 15 oz can black beans drained
  • 1 28 oz can diced tomatoes (or crushed)
  • 1 cup chicken broth or stock
  • 1 whole white or Spanish onion diced
  • 1 medium red bell pepper seeds removed and diced
  • 1 medium green bell pepper seeds removed and diced
  • ½ whole jalapeno pepper seeds removed
  • 3 cloves garlic minced
  • 2 teaspoon paprika
  • 2 teaspoon cumin ground
  • 2 teaspoon oregano dried
  • 2.5 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Optional Toppings

  • ½ cup Green Onion chopped
  • ½ cup Greek yogurt or sour cream
  • 1 cup shredded cheddar cheese

Instructions
 

  • Turn the Instant pot to Saute, and adjust the temperature to more. Add a little oil to the IP and saute the ground beef until it is fully cooked. Dice the onion, bell peppers, and jalapeno as the ground beef cooks.
  • Once the ground beef is fully cooked, add the onions and bell pepper and continue cooking for 4-5 minutes. add the spices to the beef/veg mixture and cook for 2 minutes, being careful not to let the spices scorch.
  • Deglaze the Instant Pot with the chicken stock, by adding the liquid and using a wooden spoon to scrape any stuck on bits off the bottom of the pot.
  • Add the drained beans and tomato product to the pot and stir. Switch the IP to manual and adjust the pressure to high if your model allows. Set the time to 25 minutes and seal the lid. Once the cooking time has elapsed, you can use the natural pressure release or quick release option to open the lid.
  • Stir the chili and season to taste with salt and pepper. Serve immediately topped with freshly chopped green onion, sour cream, and shredded cheddar.

Nutrition

Calories: 482.6kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword Can you substitute dried beans for canned beans?, Easy Instant pot Chili Recipe, How long do you cook chili?
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