Instant Pot Chili Recipe With Beer
Chili is one of the most popular comfort foods around, and adding beer to the mix brings a whole new level of flavor. This instant pot chili recipe with beer is sure to be a hit with your family and friends. It’s packed with flavor, and the beer gives the chili an extra kick. Plus, it’s easy to make in your instant pot, so you can have a delicious meal ready in no time.
Description
This instant pot chili recipe with beer is a delicious and easy meal that’s packed with flavor. The beer adds a nice depth of flavor to the chili, and the combination of beef, beans, and vegetables makes this chili incredibly hearty. It’s sure to be a hit with your family and friends.
Prep Time
This chili takes about 10 minutes of prep time. You’ll need to chop the vegetables, brown the beef, and gather your ingredients. Once you’ve done that, you’re ready to start cooking!
Cook Time
This chili recipe takes about 40 minutes to cook in the instant pot. You’ll need to let the chili cook on high pressure for 25 minutes, then let it naturally release pressure for 15 minutes before serving.
Ingredients
This chili recipe calls for the following ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup beer (such as a pale ale)
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bell pepper, diced
- 1 jalapeno pepper, diced
- 1/4 cup chopped fresh cilantro
Instructions
To make this chili recipe, start by setting your instant pot to sauté. Add the olive oil to the pot, then add the onion and garlic. Cook for about 5 minutes, stirring occasionally, until the onions are softened. Add the ground beef and cook until browned, about 5 minutes. Add the chili powder, cumin, oregano, salt, and pepper and stir to combine.
Next, add the diced tomatoes, black beans, kidney beans, beer, beef broth, and Worcestershire sauce. Stir to combine and make sure all the ingredients are evenly distributed. Add the bell pepper and jalapeno pepper and stir once more.
Close the lid of the instant pot and set it to high pressure. Cook for 25 minutes. Once the timer goes off, let the pressure release naturally for 15 minutes. After 15 minutes, carefully open the lid and stir in the cilantro. Serve the chili hot with your favorite toppings.
Equipment
To make this chili recipe, you will need an instant pot. You will also need a cutting board, a knife, and measuring cups and spoons.
Notes
Be sure to drain and rinse the beans before adding them to the chili. This helps remove excess salt and starch that can make the chili too thick or salty. If you’re not a fan of beer, you can substitute it with beef broth or red wine.
Nutrition: Per Serving
This chili recipe makes 8 servings. Each serving contains approximately:
- 330 calories
- 19g fat
- 25g carbohydrates
- 14g protein
Recipe Tips
If you’d like to make this chili spicier, you can add more jalapeno peppers or a pinch of red pepper flakes. You can also add more vegetables such as carrots, celery, and mushrooms to make the chili even heartier. To make it a vegetarian chili, simply omit the beef and replace it with extra beans and vegetables. If you’d like to make it a low-carb chili, you can omit the beans and replace them with extra vegetables.
This instant pot chili recipe with beer is sure to be a hit with your family and friends. It’s packed with flavor and it’s so easy to make in your instant pot. Enjoy!
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