Instant Pot Chili

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I’ve always loved making chili in the Crockpot to make things easy. However, I think my slow cooker has met its match. Not only was the Instant Pot a much easier clean up, it was so fast with amazing results! On days where I won’t be in the house, I’ll turn back to my slow cooker. For a hearty bowl of chili at the drop of a hat...hello to this new recipe! Since you usually make a big batch of chili, I love dividing them into Tupperware for an easy grab and go lunch or prepared dinners for the week. 

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

  • 1 lb. lean ground beef

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • ½ onion, diced

  • 1 jalapeno, diced

  • 2 cups beef broth

  • 2 cups canned black beans, rinsed

  • 1 15oz can red kidney beans, rinsed

  • 2 cups crushed or pureed tomatoes

  • 2 tbsp tomato paste

  • 2 tbsp chili powder

  • 1 tbsp ground cumin

  • 1 tbsp dried oregano

  • 1 can of corn

  • Optional garnishes: sliced jalapeno, shredded cheese, sour cream/plain Greek yogurt, cilantro, sliced avocado, lime wedge, jasmine rice



Instructions:

  1. Press saute button. Once the Instant Pot reads hot, add oil and diced onions. Saute onions for about 2-3 minutes. Add minced garlic and saute for 30 more seconds.

  2. Add ground beef then sprinkle with: chili powder, ground cumin, and oregano. 

  3. Break up the meat into small pieces using a wooden spoon and saute until cooked through and browned.

  4. Pour beef broth into the Instant Pot to deglaze the pot. Use a spatula to scrape the bottom of the pot. Add tomato paste and stir until it’s mixed in with the broth.

  5. Add beans, stir to combine. Then add tomatoes on top. Do not stir them. Layering the ingredients prevents getting the burn error. 

  6. Place lid on the Instant Pot, make sure valve is turned to sealing. Press pressure cook, set timer for 10 minutes at high pressure. Once the timer goes off, let the chili have a natural release for 10 minutes and then quick release the remaining pressure. Remove the lid and stir until everything is combined.

  7. Serve as is or over jasmine rice. Top with desired toppings.

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Soup, Instant PotDanielle SimoneComment