Instant Pot Chili
There’s nothing quite like a hearty bowl of chili to bring everyone to the table. This Instant Pot version delivers big, slow-simmered flavor in a fraction of the time.
Equipment
- 1 Instant Pot
Ingredients
- 1 lb ground beef
- 1 tsp olive oil
- 1 small onion diced
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 14.5oz can diced tomatoes
- 1 15oz can kidney beans (drained and rinsed)
- 1/2 cup water (or beef broth)
Instructions
- Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.
Tried this recipe?Let us know how it was!