Instant Pot Pressure Cooker Chili Recipe
Description
This Instant Pot Pressure Cooker Chili is a hearty and flavorful dish that comes together in no time. The delicious combination of ground beef, beans, tomatoes, and spices make this chili a crowd-pleaser. It's also a great meal to make when you're short on time, since you can whip it up in under an hour. The pressure cooker helps to seal in all the flavors, resulting in a chili that is both flavorful and comforting.
Prep Time
This chili comes together in no time and requires very little prep work. All you need to do is gather the ingredients, chop the vegetables, and measure out the spices. The entire prep time should take no more than 10 minutes.
Cook Time
The cooking time for this chili depends on your pressure cooker. If you're using a stovetop pressure cooker, it should take about 30 minutes from start to finish. If you're using an electric pressure cooker, it should take about 15 minutes. Either way, this chili is a quick and easy meal that won't take too much of your time.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 cup beef broth
- Salt and pepper, to taste
Instructions
1. Turn the Instant Pot to the sauté setting and heat the oil. Once the oil is hot, add the ground beef and cook until it's browned, about 7 minutes. Add the onion, garlic, and bell pepper and cook for an additional 3 minutes.
2. Add the chili powder, cumin, oregano, and salt and pepper to the pot and stir to combine. Pour in the diced tomatoes, black beans, kidney beans, and beef broth and stir to combine.
3. Close the lid and set the Instant Pot to the pressure cooker setting. Cook for 15 minutes. Once the cooking time is complete, quick release the pressure by carefully turning the valve to venting.
4. Carefully remove the lid and stir the chili. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and diced avocado.
Equipment
You'll need an Instant Pot or pressure cooker for this recipe. You'll also need a cutting board, knife, and measuring cups and spoons.
Notes
This chili can be made ahead of time and stored in the refrigerator for up to three days. Reheat in the microwave or on the stovetop before serving.
Nutrition: Per Serving
Calories: 290kcal, Carbohydrates: 19g, Protein: 20g, Fat: 15g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 806mg, Potassium: 406mg, Fiber: 6g, Sugar: 4g, Vitamin A: 597IU, Vitamin C: 21mg, Calcium: 50mg, Iron: 3mg
Recipe Tips
This chili is great served with a side of cornbread or tortilla chips. You can also top it with your favorite toppings, such as sour cream, cheese, and diced avocado. For an extra kick, add a tablespoon of hot sauce or a few dashes of your favorite chili powder.
You can also adjust the spice level of this chili to your liking. If you like it mild, omit the chili powder and cumin and add a tablespoon of sugar. If you like it spicy, add a few dashes of cayenne pepper or a few tablespoons of your favorite hot sauce.
This chili can also be made in the slow cooker. Simply brown the beef and sauté the vegetables in a skillet on the stovetop, then add all the ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
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