Description
Enjoy a hearty bowl of Instant Pot Chili that combines savory flavors and tender beans, all cooked to perfection in under 30 minutes! This recipe is perfect for busy weeknights or meal prepping, and it can easily be customized to suit your taste.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 (15 oz) cans diced tomatoes (with juices)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup beef or vegetable broth
Instructions
- Sauté the Ingredients: In the Instant Pot, select the "Sauté" mode. Add the ground meat and cook until browned. Drain excess fat if needed. Add the onion, garlic, and bell pepper, and sauté until softened, about 3-4 minutes.
- Add Remaining Ingredients: Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the broth and stir well to combine.
- Pressure Cook: Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 15 minutes. Once done, allow a natural release for 10 minutes before manually releasing any remaining pressure.
- Serve: Carefully open the lid, stir the chili, and taste for seasoning. Serve hot, garnished with your favorite toppings.
Notes
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- Feel free to substitute ground meat with your choice of protein, such as turkey or lentils for a vegetarian option.
- This chili can be stored in the fridge for up to 5 days and freezes well for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g