Description
A hearty, classic chili made quickly in the Instant Pot with bold spices and tender beef, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained (about 15 oz)
- 1 can diced tomatoes (about 14.5 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt to taste
Instructions
- Brown the Beef: Set the Instant Pot to the Sauté setting and add the ground beef. Cook, stirring occasionally, until it begins to brown.
- Add Aromatics: Add the diced onion and minced garlic to the beef in the pot, and continue sautéing until the onion is softened and translucent.
- Add Remaining Ingredients: Stir in the drained kidney beans, diced tomatoes, chili powder, cumin, and salt. Mix well to combine all ingredients evenly.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 10 minutes. Make sure the valve is set to sealing.
- Release Pressure: When the cooking cycle is complete, allow a natural pressure release for 10 minutes to let the flavors meld, then use the quick release to release any remaining pressure safely.
- Final Stir and Serve: Open the lid carefully, stir the chili well, and adjust salt or seasoning if needed. Serve hot and enjoy!
Notes
- If you prefer a thicker chili, use the Instant Pot’s Sauté mode after pressure cooking to simmer and reduce the chili to your desired consistency.
- You can add additional spices like smoked paprika or cayenne pepper for extra heat if desired.
- For a vegetarian variation, omit the beef and add extra beans or vegetables like bell peppers and corn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
