Instant Pot Chili
This Instant Pot chili is a Tex-Mex easy stew made with ground beef, a blend of beans, tomatoes and spices, all simmered together in a pressure cooker for just 15 minutes until tender and flavorful.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 2 pounds ground beef (preferably 90% lean)
- ½ large yellow or white onion (chopped (or 1 small onion))
- 2 tbsp minced garlic
- 10 oz can diced tomatoes (do not drain)
- 2 cups tomato sauce (about 16 oz)
- 1 cup beef broth (if using a low sodium (increase the amount of salt in the recipe)
- 1 tbsp Ancho chile powder (if using a regular chili powder you may have to adjust the amount depending on whether it is mild or hot)
- 2 tsp ground cumin
- 2 tsp paprika (1 tsp granulated sugar)
- 2 tsp salt
- 1 tsp ground black pepper
- 15 oz can kidney beans (drained and rinsed)
- 15 oz can pinto beans (drained and rinsed)
- 1 lime (juiced)
- Assorted toppings (such as avocado, chopped green onions, shredded cheddar cheese, sour cream, and jalapeno)
Instructions
- 1
Press the sauté button and let the Instant Pot heat for 3-5 minutes. Then add the oil and brown the beef, about 5-6 minutes, stirring every now and then.
- 2
Stir in the onion and let it soften for about 3 minutes. Add the garlic and cook for 1 minute. Next, stir in diced tomatoes, tomato sauce, the broth, spices and seasonings, and the canned beans.
- 3
Cancel the sauté function! Lock the lid, turn the valve to sealing, and set to cook on High Pressure for 15 minutes (or press the stew button and adjust the time manually to 15 minutes).
- 4
When the cooking time comes to an end, let the pressure release naturally for 10 minutes and then do a quick release.
- 5
Squeeze a lime over the top of the chili and stir. Serve with your favorite toppings, such as jalapeno slices, chopped green onions, sour cream, shredded cheddar cheese, avocado slices, etc.