Eightyrecipes
Instant Pot Chili
Ground beef browned with toasted spices, then pressure cooked with diced tomatoes and kidney beans into a thick, rich chili.
Ingredients
- 1 lb ground beef 450 g
- 1 tbsp olive oil
- 1 small onion diced
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can diced tomatoes 14.5 oz, with juices
- 1 can kidney beans 15 oz, drained and rinsed
- 1/2 cup water or beef broth
Instructions
- Set the Instant Pot to Saute. Add the olive oil and ground beef and 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 to 2 minutes until softened.
- Stir in the tomato paste, chili powder, cumin, paprika, salt and black pepper. Mix well and let them cook for about a minute.
- Pour in the diced tomatoes with their juices, the kidney beans and the water or broth. Stir to combine and scrape the base of the pot clean.
- 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 stir. If you prefer a thicker consistency, turn on Saute mode and simmer for a few minutes until thickened to your liking.
Notes
Nutrition values are an estimate. Toast the spices and tomato paste in the fat for a minute before adding liquid, and scrape the base clean before sealing to avoid a burn notice. Rinse the canned beans. Keep the ten minute natural release, since a fast vent on a thick pot sprays through the valve. Simmer on Saute with the lid off if you want it thicker.
Nutrition
Nutrition is an estimate, calculated automatically.
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