Description
Hearty Instant Pot chili made with ground beef, kidney beans, and warm spices. Weeknight-friendly, reliable, and ready fast.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup water or beef broth
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and ground beef. Cook, breaking it apart, until fully browned. Drain excess grease if needed.
- Stir in the diced onion and garlic powder. Cook for 1 to 2 minutes, stirring often, until the onion begins to soften.
- Stir in the tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well and cook for about 30 seconds, until fragrant.
- Pour in the diced tomatoes with their juices, kidney beans, and water or beef broth. Stir well and scrape the bottom of the pot to prevent sticking.
- Turn off Sauté. Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Allow a 10-minute natural release, then carefully quick release any remaining pressure.
- Open the lid and stir the chili. For a thicker chili, turn Sauté back on and simmer for a few minutes until thickened to your liking.
Notes
- Thicker chili: Simmer on Sauté a few minutes after cooking.
- Mild as written: Add extra chili powder or a pinch of cayenne if you want more heat.
- Safety note: Cool within 2 hours, refrigerate up to 4 days or freeze up to 3 months, and reheat until steaming hot.
- Prep Time: 10 minutes
- Natural Release: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner, Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 23 g