Instant Pot Chili Recipe
Servings: 8 Servings
Ingredients
Chili
- 2 tablespoons cooking oil canola, vegetable, etc.
- 1 pounds ground beef
- 3 garlic cloves minced
- ½ cup white onion diced
- 1 green bell pepper diced
- 1 ¼ ounces chili seasoning 1 packet
- 28 ounces kidney beans 2 (14 ounce) cans; drained and rinsed
- 28 ounces chili beans 2 (14 ounce) cans; drained and rinsed
- 15 ounces diced tomatoes or chili ready tomatoes; undrained
- 2 cups low-sodium beef broth
Optional Slurry
- 2 tablespoons water cold
- 1 tablespoon cornstarch
Instructions
- Turn on the Instant Pot using the saute setting. Allow the liner to get hot, then add the oil, ground beef, onions, green pepper, and garlic. Break apart the ground beef and cook until it’s completely browned. Drain any excess grease if desired.2 tablespoons cooking oil, 1 pounds ground beef, 3 garlic cloves, ½ cup white onion, 1 green bell pepper
- Add the chili seasoning, kidney beans, chili beans, canned tomatoes, and beef broth. Stir the ingredients making sure that the beef broth reaches the bottom of the liner.1 ¼ ounces chili seasoning, 28 ounces kidney beans, 28 ounces chili beans, 15 ounces diced tomatoes, 2 cups low-sodium beef broth
- Close the lid, and set the valve to sealing. Use the manual (pressure cook) button and adjust the time to 20 minutes (high pressure). After the 20 minutes is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
- Remove the lid, and stir the chili. If the chili is too thin, make the optional slurry to thicken it. Make the slurry by combining 2 tablespoons cold water with 1 tablespoon of cornstarch. Whisk until well combined, then add it to the chili. Stir for 3 to 5 minutes until chili thickens. Serve hot with shredded cheese, sour cream, jalapenos, cilantro, crackers, or cornbread.2 tablespoons water, 1 tablespoon cornstarch
Notes
The calories listed are an approximation based on the chili ingredients and a serving size of 1-cup. Furthermore the calorie count does not include any garnishments like cheese, green onions, or sour cream (as shown in the photos). Actual calories will vary. The chili can be stored in your fridge for up to 3-days in a sealed container.
Nutrition Facts
Instant Pot Chili Recipe
Serving Size
1 cup
Amount per Serving
Calories
435
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
40
mg
13
%
Sodium
1063
mg
44
%
Potassium
1278
mg
37
%
Carbohydrates
47
g
16
%
Fiber
14
g
56
%
Sugar
8
g
9
%
Protein
25
g
50
%
Vitamin A
2311
IU
46
%
Vitamin C
21
mg
25
%
Calcium
105
mg
11
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
