This Instant Pot Chili is a quick and flavorful Tex-Mex chili that brings together ground beef, fire-roasted tomatoes, green chilies, jalapeños, bell pepper, and a blend of chili powder, cumin, and oregano. The Instant Pot makes it possible to develop a rich, hearty chili in a fraction of the time it would take on the stovetop.
One thing to keep in mind is that the flavor is a little different from chili cooked on the stovetop. That’s not a bad thing—it is simply the character of pressure-cooked chili. Adjust the jalapeños and other seasonings to suit your family’s preferred level of heat.
Instant Pot Chili
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 lb ground beef 90% lean recommended
- 4 cloves garlic minced
- 1 bell pepper red bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 4 oz green chilies 1 can
- 1 to 6 jalapenos depending on heat desired
- 1 tablespoon oregano dried
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 1 ¾ cups chicken broth 14.5 oz can , low sodium beef broth or chicken broth,
- 28 oz tomatoes 1 can, fire roasted crushed
- 15 oz kidney beans 1 can, rinsed and drained, optional
- 15 oz black beans 1 can , rinsed and drained, optional
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and heat until hot.
- Add the chopped onion and cook for about 2 minutes, until it begins to soften.
- Add the ground beef and cook, stirring and breaking it apart, until browned, about 5 minutes.
- Stir in the minced garlic, then press Cancel to turn off the Sauté function.
- Add the bell pepper, chili powder, cumin, oregano, garlic powder, brown sugar, salt, black pepper, tomato paste, and broth. Stir well, scraping the bottom of the pot to loosen any browned bits.
- Add the crushed tomatoes and beans, if using, on top of the other ingredients. Do not stir them in. Keeping the tomatoes and beans on top helps prevent a burn warning during pressure cooking.
- Secure the Instant Pot lid and turn the steam release valve to Sealing. Select Pressure Cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure before the cooking time begins.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then carefully release the remaining pressure by turning the steam release valve to Venting using the handle of a long spoon.
- Once the steam has completely escaped and the pressure indicator has dropped, carefully open the lid.
- Stir the chili well. Serve hot with your favorite toppings.
Notes
Adjust the jalapeños and other spicy or pungent ingredients to suit your family’s taste. The amount of heat can easily be increased or decreased.
This chili can also be prepared in a skillet and finished in the oven or cooked in a slow cooker.
The flavor of pressure-cooked chili is somewhat different from chili cooked on the stovetop, but it makes a delicious winter meal.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
