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4.58 from 19 votes

Instant Pot Chili

Instant Pot Chili is full of beef, beans, tomatoes, and spices simmered together in the pressure cooker for a fast, easy chili recipe.
Prep Time5 minutes
Cook Time35 minutes
Rest10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • 1 tablespoon canola oil
  • 1 pound ground beef lean 
  • 1 cup water or beef broth
  • 15 ounce can diced tomatoes
  • 28 ounces can crushed tomatoes
  • 8 ounce can tomato sauce 
  • 4 ounce can green chiles
  • 1 cup diced onion about 1 medium onion
  • 1 green pepper seeded and diced 
  • 15 ounce canned kidney beans drained and rinsed
  • 15 ounce canned black beans drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons Mexican oregano (or regular oregano)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper

Instructions

  • Turn your Instant Pot to the saute function. Once the screen says HOT add the canola oil. Wait 1 minute, then add ground beef. Cook for 5-6 minutes, breaking up the meat with a spatula as it cooks.
  • Once the meat is completely browned, add water or broth and stir well to deglaze the pot, scraping all the bits from the bottom. Add all remaining ingredients, except for the spices. Stir well to incorporate all ingredients. Stir in the spices and seasonings.
  • Put the lid on the Instant Pot and turn the valve to sealed. Cancel the saute function and switch it to manual. Set the timer for 25 minutes. Once timer beeps, do a quick release. *Note - a natural release is fine, too, but will take longer.
  • Remove the lid and stir the chili. Taste and add more salt, if necessary. Let the chili sit for about 10 minutes to cool and thicken, then serve with desired toppings.

Notes

  • Make ahead and storage: If stored in an airtight container in the fridge, chili will last several days. This makes it an excellent make ahead recipe! Reheat on the stovetop or in the microwave.
  • Freezing: Chili should be stored in an airtight freezer safe container or plastic bag and will remain fresh up to 6 months. Thaw in the fridge and reheat on the stove or in the microwave.

Nutrition

Calories: 404kcal | Carbohydrates: 44g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1415mg | Potassium: 1438mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1811IU | Vitamin C: 46mg | Calcium: 169mg | Iron: 8mg

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