Instant Pot Beef Chili

Instant Pot Beef Chili

This is one of my favorite recipes from the Instant Pot Miracle Cookbook. I sometimes use a combination of beef and pork, or just pork.

Prep time: 20 minutes

Function: Sauté (Normal); Pressure/Manual (high)

Closed Pot time: 1 hour

Total Time: 1 hour 20 minutes

Release: Natural

Serves 8

1.5 Lbs ground beef

1 C Chopped onion

4 Cloves garlic, minced

1 15-oz Can tomato sauce

2 15 to 16-oz Cans kidney beans, drained

1 C Beef broth [or chicken broth – low salt/low fat]

2 14.5 oz Cans diced tomatoes, undrained

2 T Chili powder

1/2 t. Black pepper

1 4.5-oz Can diced green chilies, undrained (optional)

Hot sauce (optional)

Shredded cheddar cheese, sour cream, and/or sliced green onions

PREP

Select Sauté on the Instant Pot and adjust to Normal. Cook the ground beef, onion, and garlic for about 10 minutes or until the meat is browned and onion tender.

Press Cancel. Add tomato sauce, beans, broth tomatoes, chili powder, black pepper, and green chilies.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select Manual and cook at high pressure for 10 minutes.  When cooking is complete, use a natural release to depressurize.

SERVE

Serve chili with hot sauce, cheese, sour cream, and/or green onions.

My notes: I originally mis-read the recipe and only used one can of beans (black beans) and one can of diced tomatoes. It was on the soupy side but very flavorful and excellent. One time I made it with 2 lbs of ground meat, so I doubled the diced tomatoes and beans. This makes a lot for two people, so I freeze in smaller containers.