Instant Pot Chili
Yield: 8 servings
Calories: 440kcal
The best Instant Pot chili recipe with ground beef, fresh jalapenos, bell peppers, and bold spices for a southwestern kick of flavor.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup (135 g) diced yellow onion, ¼-inch dice
- 2 tablespoons (20 g) minced garlic
- 1 ½ pounds (681 g) ground beef, 80% lean
- 1 tablespoon (7 g) chili powder
- 1 tablespoon (6 g) cumin
- 2 teaspoons (4 g) smoked paprika
- 1 ½ teaspoons (9 g) kosher salt
- ½ teaspoon (2 g) black pepper
- ¼ teaspoon chipotle chili powder, optional
- 6 tablespoons (90 g) tomato paste
- 1 cup (140 g) diced red bell pepper, ¼-inch dice
- 2 tablespoons (18 g) minced jalapeno pepper, seeds and membrane removed
- ½ cup (85 g) dried kidney beans, rinsed
- ½ cup (100 g) dried black beans, rinsed
- ½ cup (93 g) dried pinto beans, rinsed
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 cups (480 ml) unsalted beef broth, or beef stock
- ½ cup (120 ml) coffee
Special Equipment
Instructions
- Heat Instant Pot - Select "Saute" on the Instant Pot. Allow the device to heat up, it will indicate "Hot" on the display when ready.
- Cook Aromatics and Beef - Add olive oil, then once hot, add the onions and garlic, saute for 1 minute. Add the ground beef and cook until no longer pink, make sure to break the meat into smaller chunks, 6 to 7 minutes.
- Add Seasonings and Vegetables - Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 1 minute. Add the tomato paste, stir and cook for 1 minute. Add bell peppers and minced jalapenos, cook for 1 minute. Add rinsed kidney beans, black beans, pinto beans, Worcestershire sauce, beef broth, and coffee. Stir to combine, scraping any food from the bottom of the pot.
- Cover Instant Pot - Press "Keep/ Warm/Cancel" on the Instant Pot. Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock.
- Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 33 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
- Release Pressure - Once cook time is complete, allow the pressure to naturally release for 15 minutes.
- Open Lid - Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful. Remove the lid, opening the top away from you as steam will be released.
- To Serve - Stir the chili and taste. Season with more salt, pepper, chili powder, or chipotle chili powder as desired. If desired, add more beef broth for a thinner chili consistency. Serve with desired toppings.
Notes
- Serving Size: 1 cup (8 ounces)
- Topping Suggestions: Sliced chili peppers, sour cream, cheese, sliced green onions, cilantro, or avocado.
- Using Canned Beans: Add in a total of 4 1/2 cups of cooked beans after you pressure cook the meat for 15 minutes instead of 33 minutes. Select "Saute" and cook until the beans are warmed through.
- Coffee Substitution: Decaffeinated coffee can be substituted. Instant coffee can also be used, follow the rehydration instructions from the manufacturer.
- Protein Substitution: Ground turkey, ground chicken, or crumbled firm tofu can be substituted for ground beef.
- Storing: Cool and store in an airtight container for up to 1 week. Freeze in a resealable bag for up to 3 months, and defrost before using.
- Reheating: Cover and microwave on high in 30-second intervals, stirring in between, until hot. Alternatively, reheat on the stovetop over medium heat.
Nutrition
Calories: 440kcal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 634mg | Potassium: 1148mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 29.9mg | Calcium: 86mg | Iron: 5.8mg
Recipe Link