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Instant Pot Chili Recipe
Course:
Soup/Chili
Cuisine:
American
Keyword:
chili, instant pot chili
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Time for pressure to build:
10
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
people
Calories:
469
kcal
Author:
Platings and Pairings
This is the best Instant Pot Chili! A hearty one-pot chili that cooks up quick & easy with the help of your pressure cooker.
Print Recipe
Equipment
Instant Pot
Ingredients
1 ½
pounds
ground beef
1
onion
diced
1
tablespoon
chili powder
2
teaspoons
cumin
1
teaspoon
salt
1
teaspoon
oregano
½
teaspoon
onion powder
¼
teaspoon
cayenne
¼
teaspoon
black pepper
1
cup
beef broth
or 1 cup beer
1-15
oz.
can kidney beans
drained
1-14.5
oz.
can diced tomatoes
undrained
Sour cream
for topping (optional)
Cheese
for topping (optional)
Jalapeno pepper
for topping (optional)
Rice
for serving (if desired)
Instructions
Turn instant pot to SAUTE. Once hot, add the ground beef and onion and cook until no longer pink.
Hit CANCEL and add the remaining ingredients. Stir to combine, scraping any browned bits from the bottom of the pot.
Hit MANUAL to cook at high pressure for 20 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
Turn the knob to vent and quick release the pressure before removing the lid.
Serve over rice, topped with sour cream, cheese and sliced jalapenos, if desired.
Nutrition
Calories:
469
kcal
|
Carbohydrates:
6
g
|
Protein:
31
g
|
Fat:
34
g
|
Saturated Fat:
13
g
|
Cholesterol:
120
mg
|
Sodium:
964
mg
|
Potassium:
630
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
660
IU
|
Vitamin C:
2.7
mg
|
Calcium:
64
mg
|
Iron:
4.9
mg