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Instant Pot Chili

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A quick and hearty Instant Pot chili that tastes like it simmered all afternoon, perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef, 85% lean
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon oregano
  • 1 teaspoon kosher salt, more to taste
  • 0.25 teaspoon black pepper
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low sodium beef broth
  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 2 tablespoons tomato paste
  • Optional: 0.5 to 1 teaspoon chipotle in adobo, minced

Instructions

  1. Hit Sauté and warm olive oil in the Instant Pot. Add ground beef and cook until mostly browned, breaking it up as it cooks. Spoon off excess fat if needed.
  2. Stir in diced onion, bell pepper, and a pinch of salt. Sauté for 3 to 4 minutes until softened.
  3. Add minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for 30 seconds until aromatic.
  4. Pour in low sodium beef broth and scrape the bottom to deglaze. Stir in drained beans.
  5. Spread tomato paste on top and pour diced tomatoes over everything without stirring.
  6. Seal the Instant Pot, set to Pressure Cook, and cook for 15 minutes. Let it rest for 5 minutes, then release any remaining steam.
  7. Stir the chili, taste, and adjust salt. If you want it thicker, hit Sauté and simmer for a few minutes.

Notes

Top bowls with sharp cheddar, sour cream, green onions, and a squeeze of fresh lime for added flavor. Cornbread on the side makes it even better.

Nutrition

Find it online: https://easyumrecipes.com/instant-pot-chili-recipe-restaurant-30-minutes/