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!
Servings: 4
Ingredients
- 1 Tbsp 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 or red kidney beans (drained and rinsed)
- 2 14 oz cans crushed tomatoes or strained tomatoes (tomato passata)
- 2 cups corn frozen or canned (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
Video
Nutrition
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