Instant Pot Chili
This easy recipe for Instant Pot Chili is made with beef, beans, and rich tomato sauce. It comes together quickly, yet tastes like it has been simmering all day long!
Servings: 8
Ingredients
- 2 pounds ground beef or ground bison, turkey, or chicken (see note on fat percentage)
- 1 small yellow onion diced
- 1 tablespoon minced garlic
- ½ cup light lager beer such as Coors or Corona
- 1 cup low-sodium beef stock see recipe note
- 2 tablespoons Chili Seasoning Blend
- 2 (15-ounce) cans kidney beans rinsed and drained
- 1 teaspoon Worcestershire sauce
- 28 ounces crushed tomatoes or diced tomatoes
Instructions
- Turn the Instant Pot to the sauté function and add in 2 pounds ground beef and 1 small yellow onion (minced) to the inner pot. Allow the onions to soften and the meat to brown, breaking it up as it cooks. This is about 5 minutes.
- Once the meat is nearly cooked through, add 1 tablespoon minced garlic and sauté for 1 minute longer, just to lightly toast the garlic. At this point, drain off any excess grease, if needed.
- With the Instant Pot still on sauté, add ½ cup light lager beer (or additional stock) into the inner pot and scrape up the browned bits off the inner pot. This step is REALLY important and will help prevent a burn notice. Let cook for 1-2 minutes, then hit cancel to turn off the sauté function.
- Add 1 cup low-sodium beef stock, 2 tablespoons Chili Seasoning Blend, 2 (15-ounce) cans kidney beans (rinsed and drained), and 1 teaspoon Worcestershire sauce to the inner pot and stir well to combine.
- Top the chili mixture with 28 ounces crushed tomatoes (or diced tomatoes if prefered), but do not stir.
- Place the lid on the Instant Pot, being sure the venting valve is locked or pointed to "seal." Set to cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. After 15 minutes you can do a quick pressure release if desired, by using the handle of a long utensil to knock the venting knob from seal to vent. Give the chili a good stir and serve as desired.
Video
Notes
Notes on Ground Meat: Ground chicken, turkey, or beef can be used for this Instant Pot Chili recipe. For the best flavor, I recommend using 85/15 fat percentage. If using super lean ground beef, you will want to heat ½ tablespoon of olive oil before adding the meat and onions.
Important Note on Tomatoes: Please note that older versions of my recipe (and videos) say to stir the chili after adding the tomatoes. Newer models are much more sensitive to throwing a burn notice, so now I highly recommend NOT stirring until after pressure cooking! We love fire-roasted crushed tomatoes, but diced tomatoes (fire-roasted or plain) work as well.
Beer: Use a light lager, like Coors or Corona. In place of beer, feel free to use wine or additional beef stock.
For the Chili Blend Seasoning Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.
Gluten-Free Modifications: Be sure Worcestershire sauce is gluten-free and use gluten-free beer, wine, or stock in place of the beer.
Storage: Store chili in a sealed container for 3 days in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 284kcal | Carbohydrates: 38g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 183mg | Potassium: 1146mg | Fiber: 9g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 12.5mg | Calcium: 82mg | Iron: 5.8mg
