INSTANT POT CHILI WITH VEGETABLES RECIPES

Name: Instant Pot Chili
Prep time: 15 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 1 pound ground beef (90% lean recommended*); 4 cloves garlic (minced); 1 red bell pepper (chopped); 2 tablespoons chili powder (see note); 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 tablespoon brown sugar; 1 teaspoon salt; ¼ teaspoon black pepper; 4 tablespoons tomato paste; 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth; 28 ounce can fire roasted crushed tomatoes; 15 ounce can kidney beans (rinsed and drained); 15 ounce can black beans (rinsed and drained)

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INSTANT POT CHILI - BEST QUICK AND EASY RECIPE!

Instant Pot Chili - Best Quick and Easy Recipe! image

This is the best Instant Pot Chili recipe, and it's so quick and easy to make in your pressure cooker! This hearty beef chili recipe is perfect for weeknight meals, Sunday dinner, and entertaining.

Provided by Kristine Rosenblatt

Categories Main Course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium onion (chopped)
1 pound ground beef (90% lean recommended*)
4 cloves garlic (minced)
1 red bell pepper (chopped)
2 tablespoons chili powder (see note)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons tomato paste
14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
28 ounce can fire roasted crushed tomatoes
15 ounce can kidney beans (rinsed and drained)
15 ounce can black beans (rinsed and drained)

Steps:

Press Saute to turn on saute setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes.
Stir in the garlic and then press Cancel to turn off the pot.
Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
Stir chili and serve with toppings, as desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 374 kcal, CarbohydrateContent 43 g, ProteinContent 28 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 49 mg, SodiumContent 1326 mg, FiberContent 14 g, SugarContent 12 g

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