Easy Instant Pot Chili (Foolproof Method!)
A hearty, thick chili with ground beef and beans made in the Instant Pot. It’s got rich, all-day-simmered flavor but is done in under an hour (with a special layering technique to ensure success!).
Ingredients
Instructions
Saute the Base
Preheat the Instant Pot on sauté mode for several minutes. Add oil, then once it's shimmering hot, add the ground beef.
Break it up a little with a spoon, then let it cook without stirring until deeply browned on the bottom, 3-4 minutes.
Stir in onion, garlic, jalapeño, chili powder, 1 tsp of salt and pepper and cook, stirring occasionally, until onions are softened, about 6 minutes.
Stir in the water, black beans, kidney beans and remaining 2 tsp salt. Really scrape the bottom of the pot to ensure it's totally smooth and you get every last browned bit.
Important layering step.
Pour in diced tomatoes (plus their juices) and the tomato paste but DON'T STIR THEM IN.(The sugars in tomatoes often trigger the 'Burn' warning on the Instant Pot, causing it to shut off. This layering helps prevent that.)
Pressure Cook
Lock the lid and set the valve to Sealing.
Select Manual or Pressure Cook on High for 15 minutes. When the timer ends, allow pressure to release naturally for 10 minutes, then quick release any remaining steam.
Open the lid and give it a good stir. Enjoy!
Nutrition
- Calories
- 583 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 32 g
- Fat Content
- 34 g
- Saturated Fat Content
- 10 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 81 mg
- Sodium Content
- 2053 mg
- Fiber Content
- 18 g
- Sugar Content
- 11 g
- Unsaturated Fat Content
- 19 g
- Serving Size
- 1 serving
