Instant Pot Chili Recipe
A delicious Instant Pot Chili that is so easy to make! Watch the VIDEO below to see how easy it is to make!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 Tbsp canola oil or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound lean ground beef
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 cup beef broth or chicken broth
- 2 Tbsp tomato paste
- 2 tsp unsweetened cocoa powder
- 2 14 oz cans black beans red kidney beans (drained and rinsed)
- 2 14 oz cans chopped tomatoes
- 2 cups frozen or canned sweet corn optional
- 1/2 tsp salt
- 1/2 tsp black pepper
Press saute button (adjust to less if your Instant Pot runs hot). When the Instant Pot is hot add oil and diced onions. Saute onions for about 3-4 minutes until lightly browned. Add minced garlic and saute for 30 more seconds.
Add ground beef, chili powder, ground cumin, and oregano. Break up the meat into small pieces and saute until browned, about 4 minutes.
In a small bowl combine beef broth, tomato paste, and unsweetened cocoa powder until dissolved. Pour mixture into the Instant Pot to deglaze the pot. Use a spatula to scrape the bottom of the pot.
Add beans and stir until everything is combined. Then add tomatoes on top but don't stir. Layering the ingredients prevents getting the burn error.
Cover and cook for 10 minutes at high pressure. Natural release for 10 minutes and then quick release the remaining pressure. Remove the lid and stir until everything is combined.
If you want to add corn: Press the Saute button and add the sweet corn. Let simmer for a few more minutes until the corn is cooked through.
Season to taste with salt and black pepper and serve topped with sour cream and cheese.
Calories: 303kcal | Carbohydrates: 24g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 667mg | Potassium: 810mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1530IU | Vitamin C: 8.5mg | Calcium: 56mg | Iron: 5.3mg