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!
Calories 345 kcal
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
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.
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.
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. Calories: 345 kcal | Carbohydrates: 23 g | Protein: 39 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 94 mg | Sodium: 611 mg | Potassium: 1205 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 2148 IU | Vitamin C: 16 mg | Calcium: 110 mg | Iron: 8 mg