Basic Instant Pot Chili
A super basic and delicious classic chili recipe for the instant pot.
Servings: 6
Calories: 359kcal
Ingredients
- 1 pound ground beef
- 1 large onion diced - sweet, yellow or white
- 3 cloves garlic minced
- 2 15 ounce cans of beans - I like to use one can of black beans and one can of red kidney beans
- 1 cup beef chicken or veggie broth
- 1 15 ounce can of fire roasted diced tomatoes with or without green chilis
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- ¾ teaspoon cayenne pepper optional
- ½ teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- Turn instant pot onto sauté mode and heat 2-3 tbsp olive oil. Add in diced onion and cook about 2 minutes.
- Add garlic, chili powder, oregano, cumin and cayenne. Cook an additional 2-3 minutes until very fragrant.
- Add in ground beef and lightly break it up with a spoon. Let it brown a bit before breaking it up more and stirring, keeping a chunky texture. Cook until beef is browned and done all the way through.
- Stir in tomatoes, beans, broth and tomato paste and ¼ tsp of salt.
- Turn off sauté function, seal lid and manually set to 15 minutes.
- Allow the Instant Pot to natural release before opening lid. Stir and check for seasoning. Add salt and pepper to taste.
- Serve with favorite toppings.
Notes
I like to use bone broth in chili for an extra nutrient boost. It tends to be a bit saltier than regular broth so if you choose to use full sodium or bone broth, just add a pinch of salt and then adjust seasoning when it's done.
Nutrition
Calories: 359kcal | Carbohydrates: 6g | Protein: 21g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 380mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 4mg