Instant Pot Chili
Try this Instant Pot Chili recipe, or contribute your own.
Try this Instant Pot Chili recipe, or contribute your own.
- 2 tablespoons chili powder
- olive oil
- kosher salt
- 2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons olive oil
- 1 teaspoon granulated sugar
- ingredients
- 1
- onion
- 1 1/2
- teaspoons
- 3
- 2
- cup
- smoked paprika
- chili powder
- ground beef
- ground pepper
- cocoa powder
- 3/4 cup beef broth
- 1 onion finely diced
- minced garlic
- granulated sugar
- 3/4
- tablespoons
- teaspoon
- diced tomatoes
- 2 teaspoons cocoa powder
- tomato sauce
- 15
- beef broth
- pounds
- drained and rinsed
- finely diced
- 28
- 1 1/2 teaspoons minced garlic
- ingredients2 teaspoons olive oil 2 pounds ground b tomatoes, green onions and sour cream
- 2 teaspoons olive oil 2 pounds ground beef i use 90% lean 1 on tomatoes, green onions and sour cream
- 2 teaspoons olive oil 2 pounds ground beef i use 90% lean 1 on tomatoes, green onions and sour cream
- 2 pounds ground beef i use 90% lean
- i use 90% lean
- 28 ounce can diced tomatoes do not drain
- ounce can
- do not drain
- 3 8 ounce cans tomato sauce
- 8 ounce cans
- 3/4 teaspoon ground pepper
- 15 ounce can kidney beans drained and rinsed
- ounce can
- kidney beans
- 15 ounce can pinto beans drained and rinsed
- ounce can
- pinto beans
- assorted toppings such as shredded cheese tomatoes, green onions and sour cream
- assorted toppings such as shredded cheese tomatoes, green onions and sour cream
- Carbohydrate 244.060891948605 g
- Cholesterol 635.557499989258 mg
- Fat 178.66241074697 g
- Fiber 57.5696920101033 g
- Protein 153.875753271336 g
- Saturated Fat 88.8333466240198 g
- Serving Size 1 1 recipe (3771g)
- Sodium 25677.2110784687 mg
- Sugar 186.491199938501 g
- Trans Fat 18.5870757345463 g
- Calories 3127 calories
Step-by-step
- Ingredients: 2 tablespoons chili powder, olive oil, kosher salt, 2 teaspoons ground cumin, 1 1/2 teaspoons kosher salt, ground cumin, 2 teaspoons smoked paprika, 2 teaspoons olive oil, 1 teaspoon granulated sugar, 1 onion, 1 1/2 teaspoons minced garlic, 3 2 cup ground beef, ground pepper, cocoa powder, 3/4 cup beef broth, 1 onion finely diced, 28 ounce can diced tomatoes do not drain, 3 8 ounce cans tomato sauce, 3/4 teaspoon ground pepper, 15 ounce can kidney beans drained and rinsed, 15 ounce can pinto beans drained and rinsed, assorted toppings such as shredded cheese tomatoes, green onions and sour cream.
- In a large skillet, brown the ground beef over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the olive oil to the Instant Pot. Sauté the onion and garlic for 2-3 minutes until softened.
- Stir in the chili powder, cumin, smoked paprika, cocoa powder, sugar, and salt. Cook for 1 minute more.
- Add the browned ground beef, diced tomatoes (undrained), tomato sauce, beef broth, kidney beans, and pinto beans to the Instant Pot.
- Stir well to combine.
- Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes.
- Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Stir in the ground pepper.
- Serve hot, topped with your favorite chili toppings such as shredded cheese, sour cream, and green onions.
My Go-To Instant Pot Chili: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present need to get dinner on the table. That's why I rely heavily on my Instant Pot – it's a lifesaver! This Instant Pot chili recipe has become a staple in our house, not just for its ease and speed, but for its incredible flavor. It's hearty, satisfying, and adaptable to whatever ingredients I happen to have on hand. The best part? It’s ready in under half an hour from start to finish!
Forget spending hours simmering chili on the stovetop. This recipe leverages the Instant Pot’s pressure-cooking power to deliver perfectly tender beef and a rich, deep chili flavor in a fraction of the time. I typically use a 90% lean ground beef for a healthier option, but feel free to adjust to your preference. The key to this chili is the blend of spices – a generous helping of chili powder, cumin, smoked paprika, and a touch of cocoa powder for a surprising depth of flavor. Don't be afraid to experiment with the spice levels to match your taste. A little sugar balances the spices, creating a harmonious flavor profile.
Why I Love This Recipe:
- Speed: Ready in under 30 minutes!
- Ease: Minimal prep and cleanup.
- Flavor: Rich, hearty, and deeply satisfying.
- Versatility: Easily adaptable to different beans and toppings.
- Healthy-ish: Plenty of room to make it a healthier option by using lean meat and lots of vegetables.
I often serve this chili with a dollop of sour cream, shredded cheddar cheese, and some chopped green onions. It's also fantastic served over rice or with cornbread. The leftovers are even better the next day, allowing for a quick and easy lunch or dinner. This recipe is a true testament to the power of simple ingredients combined with smart cooking techniques. Give it a try, and I’m confident it will become a family favorite in no time. Let me know what you think in the comments below!
Tips and Variations:
- For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
- Feel free to substitute different types of beans, such as black beans or white beans.
- Add other vegetables, such as bell peppers, carrots, or zucchini, for extra nutrients and flavor.
- If you don't have an Instant Pot, you can easily adapt this recipe to a slow cooker. Simply brown the beef, then add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Make it vegetarian by substituting the ground beef with lentils or vegetables.
This Instant Pot chili is more than just a recipe; it’s a symbol of my commitment to providing my family with delicious, healthy, and convenient meals. It represents my dedication to finding a balance between work, family, and a love for good food. It's a dish I can easily whip up after a long day, knowing that it will leave everyone happy and satisfied. What are your favorite quick and easy weeknight dinners? Share your tips and tricks in the comments below!
