Description
A hearty, satisfying Instant Pot Chili that’s quick to prepare, rich in flavor, and perfect for cozy evenings or gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add the ground beef and cook until browned, about 5 minutes.
- Incorporate the onion and garlic. Sauté these until they become fragrant and soft.
- Mix in the spices. Stir in the chili powder, cumin, salt, and pepper until everything is evenly coated.
- Add in the rest. Toss in the kidney beans, black beans, diced tomatoes, and beef broth, stirring to combine.
- Seal and set the pressure. Close the lid and ensure the valve is set to ‘Sealing.’ Cook on high pressure for 10 minutes.
- Release the pressure. After cooking, allow a natural release for 10 minutes, then carefully quick release any remaining pressure.
- Serve hot and enjoy!
Notes
For a lighter option, substitute ground turkey or chicken for the beef. For a vegetarian version, use plant-based crumbles or lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg