This pot chili recipe combines the richness of ground beef, the earthiness of beans, and a blend of aromatic spices, creating a hearty and flavorful meal made quickly in the Instant Pot.
Ingredients
Instructions
Turn the Instant Pot to the “Sauté” setting. Add the ground beef, chopped onion, and bell pepper. Cook for 5-7 minutes until the meat is browned and the vegetables are softened. Drain excess fat if necessary.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the diced tomatoes (with juices), kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine.
Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 15 minutes.
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
Open the lid and stir the chili. Taste and adjust seasoning if needed. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, green onions, or cilantro.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 350 calories
- Sugar Content
- 5g
- Sodium Content
- 800mg
- Fat Content
- 15g
- Saturated Fat Content
- 5g
- Unsaturated Fat Content
- 8g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 30g
- Fiber Content
- 10g
- Protein Content
- 25g
- Cholesterol Content
- 50mg
