The Ultimate Instant Pot Chili
This is the Ultimate Instant Pot Chili! Made with ground beef, lots of beans, green chilies and spices, it’s ready in just 30 minutes.
Servings: 6 servings
Calories: 417kcal
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 1 (127mL) can green chilies
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp oregano
- 1/2 tsp each salt & pepper
- 1 (540mL) can kidney beans
- 1 (540mL) can pinto beans
- 1 (796mL) can crushed tomatoes
- 2 cups beef broth
Topping ideas
- Shredded cheese
- Scallions
- Sour cream
- Jalapenos
- Cilantro
Instructions
- Heat Instant Pot on saute mode. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
- Turn off saute mode, then add in remaining ingredients (except for toppings). Place lid on Instant Pot and cook on high pressure for 5 minutes, then do a quick release of the pressure.
- Serve chili in deep bowls with toppings of choice. Enjoy!
Video
Notes
Add on your favourite toppings like sour cream, cheese, bacon or tortilla chips.
Store the leftovers in the fridge for 4-5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.
Freeze this chili for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 417kcal | Carbohydrates: 58g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 566mg | Potassium: 1602mg | Fiber: 19g | Sugar: 8g | Vitamin A: 1008IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 9mg