Instant Pot Chili - Pressure Cooker Chili (+Video)
Easy Instant Pot Chili made in the pressure cooker is my favorite way to make chili when I don't have a ton of time. This mouthwatering recipe is made with ground beef and the best seasonings for a delicious chili your whole family will enjoy.
Set the Instant Pot to Sauté mode and allow it to warm up for a couple of minutes. Add olive oil, onion, and bell pepper. Sauté for 2-3 minutes.
Add ground beef and stir well. Make sure to stir constantly and to scrape off any brown bits that may be sticking to the bottom while browning the beef.
Hit the off button on the Instant Pot 2 times.
Pour in the tomatoes, tomato sauce, kidney beans, pinto beans, seasonings, and beef broth and stir. Mix the ingredients well.
Secure the lid in place and seal the vent.
Press manual and cook on high for 15 minutes. Allow a natural release for 10 - 20 minutes.
Remove the lid and stir well. Allow the chili to cool slightly before serving. Ingredients will be HOT just after cooking.
- Don't skimp on the seasonings! If you are missing one of the seasonings, go and grab it. This chili is amazing because of the flavors and texture.
- This is a great recipe to make in a batch and freeze for later. I like to use vacuum sealed bags for this chili versus airtight containers. However, either one will work.
- Make sure you scrape all of the little brown bits off of the bottom of the pot before placing it on manual to cook.
Calories: 483kcal | Carbohydrates: 52g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 724mg | Potassium: 1517mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1212IU | Vitamin C: 35mg | Calcium: 135mg | Iron: 8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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