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Instant Pot Best Chili Recipe

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Easy Instant Pot Chili Recipe (Pressure Cooker Chili)
Easy Instant Pot Chili Recipe (Pressure Cooker Chili) from platedcravings.com

Description

This Instant Pot Best Chili Recipe is a great meal for any night of the week. It's hearty and delicious, and it comes together quickly and easily. It's made with ground beef, tomatoes, beans, chili powder and other spices, and it's sure to be a hit with the whole family. The Instant Pot makes it easy to get this meal on the table quickly, and the flavors are sure to please even the pickiest of eaters. So, if you're looking for a quick and flavorful meal, this Instant Pot Best Chili Recipe is just the ticket.

Prep Time

This Instant Pot Best Chili Recipe only takes about 10 minutes of prep time. The most time-consuming part is browning the ground beef, which takes about 5 minutes. The other ingredients are quick and easy to assemble, and you can have the chili ready to go in no time.

Cook Time

Once everything is prepped and ready to go, the chili only needs to cook for about 20 minutes in the Instant Pot. The Instant Pot does the work for you, so you can just set it and forget it. The chili will be ready to eat in no time, and you can enjoy a hearty and delicious meal without all the fuss.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 1 cup beef broth
  • 1/2 cup shredded cheddar cheese, for topping
  • 1/4 cup chopped fresh cilantro, for topping
  • Sour cream and diced avocado, for topping (optional)

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting. Add the onion and garlic and cook, stirring occasionally, until the vegetables are soft and starting to brown, about 3 minutes. 2. Add the ground beef and cook, breaking it up with a spoon, until it is browned, about 5 minutes. 3. Add the chili powder, cumin, oregano, salt, and pepper and stir to combine. 4. Add the diced tomatoes, kidney beans, black beans, green chilies, and beef broth and stir to combine. 5. Secure the lid on the Instant Pot and set the pressure valve to sealing. 6. Set the Instant Pot to high pressure and cook for 15 minutes. When the cooking time is up, quick release the pressure valve. 7. Serve the chili topped with shredded cheddar cheese, chopped cilantro, sour cream, and diced avocado, if desired.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Wooden spoon

Notes

This chili can be served over rice or with your favorite toppings and sides. You can also freeze the leftover chili for up to 3 months. Just thaw it in the refrigerator overnight before reheating.

Nutrition: Per Serving

Calories: 397; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 41mg; Sodium: 1071mg; Total Carbohydrates: 42g; Dietary Fiber: 11g; Protein: 25g

Recipe Tips

This chili is a great way to sneak in some extra vegetables. Try adding some chopped carrots, bell peppers, or zucchini for added flavor and nutrition. You can also adjust the amount of chili powder to make it as spicy as you like. For a milder chili, reduce the chili powder to 1/2 teaspoon.


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