Instant Pot Beef Chili
This Instant Pot beef chili recipe is simple and hearty. Lots of flavor is created in a short amount of time with little effort!
Servings: 6
Ingredients
- 1 medium onion chopped
- 1 tablespoon olive oil
- 2 pounds extra lean ground beef
- 1 (15 fluid ounce) can red kidney beans drained
- 2 tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika (smoked works too!)
- 1 teaspoon cayenne pepper or to taste (optional)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Add the onion and olive oil to your Instant Pot and sauté for 5 minutes.
- Add the ground beef to the Instant Pot and brown it for a few minutes, breaking it up with your spoon.
- Add the remaining ingredients to your Instant Pot and give it a stir.
- Close the lid, set the valve on "sealing", and cook the chili on high pressure for 12 minutes. It'll take about 10-15 minutes for the Instant Pot to come up to pressure.
- Once the countdown has finished, carefully do a quick release. Alternatively, you also can let it depressurize naturally if you wish.
- Serve with desired toppings and enjoy! Chili freezes well.
Notes
- Use canned fire-roasted diced tomatoes for extra flavor.
- Inactive time represents the time it will take to get your Instant Pot up to pressure.
- I use this 6-quart Instant Pot.
- You can also make my Crockpot beef chili if you prefer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 345kcal | Carbohydrates: 23g | Protein: 39g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 611mg | Potassium: 1205mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2148IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 8mg
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