Description
Experience the warmth and richness of this Instant Pot Chili, a perfect dish for cozy evenings or lively gatherings. This hearty recipe is quick to prepare, taking less than an hour from start to finish, thanks to the efficiency of the Instant Pot. With a delightful mix of spices, fresh ingredients, and lean ground beef, every spoonful bursts with flavor. The versatility of this chili allows you to personalize it with your favorite toppings or serve it alongside cornbread for a truly comforting meal. Ideal for busy weekdays or meal prep, this savory dish is sure to satisfy everyone at the table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 pound ground beef (90% lean recommended)
- 4 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 14.5 ounce can low sodium beef broth (or chicken broth)
- 28 ounce can fire roasted crushed tomatoes
- 15 ounce can kidney beans (rinsed and drained)
- 15 ounce can black beans (rinsed and drained)
Instructions
- Sauté chopped onion in olive oil until softened.
- Add ground beef and brown while crumbling.
- Stir in minced garlic and turn off the sauté function.
- Combine chopped bell pepper, spices, tomato paste, and broth; mix well.
- Layer crushed tomatoes and beans on top without stirring.
- Seal the lid and pressure cook on high for 15 minutes.
- Allow natural pressure release for 10 minutes before performing a quick release.
- Stir chili and adjust thickness using sauté function if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg