Description
A quick and hearty bowl of beef chili made in the Instant Pot, perfect for any gathering or family dinner.
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
Instructions
- Turn on your Instant Pot to sauté mode. Add the olive oil and heat it up. Toss in the onions, garlic, and bell peppers. Cook until softened and fragrant, about 3-5 minutes.
- Add the ground beef and break it up, browning it until there’s no pink left.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to coat the meat and veggies.
- Pour in the beef broth and tomato sauce, then add the drained kidney beans. Stir to combine.
- Seal the Instant Pot lid and set it to cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes.
- Carefully open the lid, stir the chili, and adjust seasoning if necessary. If it’s too thin, sauté for a few minutes with the lid off.
- Serve hot with your favorite garnishes and sides. Enjoy!
Notes
Feel free to mix and match bell pepper colors or swap the ground beef for turkey or a plant-based alternative. Chili often tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg