This Instant Pot chili is a Tex-Mex easy stew made with ground beef, a blend of beans, tomatoes and spices, all simmered together in a pressure cooker for just 15 minutes untiltender and flavorful.
½large yellow or white onionchopped (or 1 small onion)
2tablespoonminced garlic
10ozcan diced tomatoesdo not drain
2cupstomato sauceabout 16 oz
1cupbeef broth (if using a low sodiumincrease the amount of salt in the recipe
1tablespoonAncho chile powderif using a regular chili powder you may have to adjust the amount depending on whether it is mild or hot
2teaspoonground cumin
2teaspoonpaprika1 teaspoon granulated sugar
2teaspoonsalt
1teaspoonground black pepper
15ozcan kidney beansdrained and rinsed
15ozcan pinto beansdrained and rinsed
1limejuiced
Assorted toppingssuch as avocado, chopped green onions, shredded cheddar cheese, sour cream, and jalapeno
Instructions
Press the sauté button and let the Instant Pot heat for 3-5 minutes. Then add the oil and brown the beef, about 5-6 minutes, stirring every now and then.
Stir in the onion and let it soften for about 3 minutes. Add the garlic and cook for 1 minute. Next, stir in diced tomatoes, tomato sauce, the broth, spices and seasonings, and the canned beans.
Cancel the sauté function! Lock the lid, turn the valve to sealing, and set to cook on High Pressure for 15 minutes (or press the stew button and adjust the time manually to 15 minutes).
When the cooking time comes to an end, let the pressure release naturally for 10 minutes and then do a quick release.
Squeeze a lime over the top of the chili and stir. Serve with your favorite toppings, such as jalapeno slices, chopped green onions, sour cream, shredded cheddar cheese, avocado slices, etc.
Recipe Video
Recipe Notes
StorageStore the chili in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months. This is one of those easy freezer meals!
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