Tantalizing Instant Pot 8 Quart Chili Recipe
Description
This Instant Pot 8 Quart Chili recipe is the perfect comfort food for any day of the week. It's loaded with delicious flavors and packed with nutrient-rich ingredients that make it an ideal meal for the whole family. This chili is made with lean ground beef, diced tomatoes, chili beans, and red bell pepper. To give it an extra kick, add diced jalapenos. This Instant Pot chili is sure to become a staple in your weekly meal rotation!
Prep Time
To get the best results with this chili, it's important to take the time to prepare the ingredients. Start by dicing the tomatoes and bell pepper, then brown the ground beef. To save time, you can use pre-diced tomatoes and bell pepper from the store. Once all the ingredients are prepped, the cooking process will only take about 25 minutes.
Cook Time
Once all the ingredients are prepped, the chili will cook for about 25 minutes in the Instant Pot. Be sure to add the correct amount of liquid to the pot, as it is needed for the pressure cooking process. After the cooking time is complete, let the pot release the pressure naturally for about 10 minutes. Then, serve and enjoy!
Ingredients
- 1 lb. lean ground beef
- 1 can (15 oz.) chili beans, with liquid
- 1 can (14.5 oz.) diced tomatoes, with liquid
- 1 red bell pepper, diced
- 1 jalapeno, diced (optional)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup beef broth
Instructions
1. Turn the Instant Pot to the “saute” setting and add the ground beef. Cook, stirring frequently, until the beef is cooked through and lightly browned. Use a slotted spoon to transfer the beef to a plate and set aside.
2. To the pot, add the diced tomatoes, chili beans, bell pepper, jalapeno (if using), onion, garlic, chili powder, cumin, oregano, coriander, salt, and pepper. Stir to combine. Add the cooked ground beef back to the pot and pour in the beef broth.
3. Lock the lid in place and turn the valve to “sealing.” Select the “manual” setting and adjust the cook time to 25 minutes. When the cook time is finished, let the pressure release naturally for 10 minutes, then carefully turn the valve to “venting” to release any remaining pressure.
4. Carefully remove the lid and stir the chili. Serve the chili with desired toppings and enjoy!
Equipment
- Instant Pot 8 Quart
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spatula
Notes
If you don't have an Instant Pot, you can make this chili in a slow cooker. Start by browning the beef in a skillet, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition: Per Serving
Calories: 332 kcal | Carbohydrates: 21 g | Protein: 28 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 61 mg | Sodium: 822 mg | Potassium: 728 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 645 IU | Vitamin C: 28.3 mg | Calcium: 86 mg | Iron: 4.5 mg
Recipe Tips
- This chili is a great meal to make ahead and freeze for later. Just portion the chili into individual containers and store in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
- Feel free to customize this chili to your tastes. Add more diced jalapenos or replace the ground beef with ground turkey or vegetarian crumbles.
- This chili is great served with your favorite toppings such as shredded cheese, sour cream, diced avocado, diced red onion, and cilantro.
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