Instant Pot Chili
This Instant Pot Chili version can be whipped up in no time taking a mere 10 minutes to cook. It's packed with incredibly flavorful spices along with some heat to make this a much quicker version of this all-time favorite comfort food.
Prep Time10 minutes mins
Cook Time15 minutes mins
IP Time25 minutes mins
Total Time50 minutes mins
Course: Dinner, Lunch
Cuisine: American
Keyword: chili, chili recipe, instant pot chili
Servings: 6
Calories: 539kcal
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 pounds ground beef
- 1 medium jalapeno seeded and finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons chili powder hot or mild
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon salt or to taste
- 1 teaspoon sugar
- 15 ounce red kidney beans (1 can), drained and rinsed
- 15 ounce pinto beans (1 can), drained and rinsed
- 28 ounce fire roasted tomatoes (1 large can)
- ½ cup beef broth
Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
Cook Beef: Add the olive oil, ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 5 minutes or until the meat is no longer pink.
Add Ingredients: Add the rest of the ingredients to the Instant Pot, stir well, scraping the bottom to remove any stuck bits.
Cook: Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 10 minutes.
Finish and Serve: Follow manufacturer's instructions for slow release, then remove lid. Serve with desired toppings.
- Chili always tastes better the next day when the beans have soaked up the flavors.
- Consider different cuts of meat. It doesn’t have to be all ground! Coarsely chopped chuck and pulled meat are great additions to chili.
- Chili is one of the best meal prep dishes and so easy.
- I like to serve my chili with lots of toppings such as cheddar cheese, sour cream, avocado, jalapeños, red onion, tortilla chips or green onions.
- You can store this chili in the refrigerator in an airtight container for 3-4 days.
- Freeze in an airtight container for 4-5 months.
Serving: 1serving | Calories: 539kcal | Carbohydrates: 47g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 603mg | Potassium: 1269mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 9mg