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close up of a bowl of Instant Pot chili
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5 from 2 votes

Instant Pot Chili Recipe

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 until tender and flavorful.
Course:Main Course
Cuisine:American
Keywords:beans, chili recipe, ground beef, Instant Pot recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories342 kcal
Cost $ 1.50 per person

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ground beef preferably 90% lean
  • ½ large yellow or white onion chopped (or 1 small onion)
  • 2 tablespoon minced garlic
  • 10 oz can diced tomatoes do not drain
  • 2 cups tomato sauce about 16 oz
  • 1 cup beef broth (if using a low sodium increase the amount of salt in the recipe
  • 1 tablespoon Ancho chile powder if using a regular chili powder you may have to adjust the amount depending on whether it is mild or hot
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika 1 teaspoon granulated sugar
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 15 oz can kidney beans drained and rinsed
  • 15 oz can pinto beans drained and rinsed
  • 1 lime juiced
  • Assorted toppings such 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

Storage
Store 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!

Nutrition

Calories: 342kcal | Carbohydrates: 24g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1336mg | Potassium: 988mg | Fiber: 8g | Sugar: 6g | Vitamin A: 862IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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