I created this Instant Pot Homemade Chili recipe using my go-to stove-top chili recipe. It takes less time and is still incredibly flavorful despite the little time it takes to make in the Instant Pot.
Quick and Tasty Homemade Chili
This homemade chili is perfect for cool evenings and when your family has a craving for comfort food.
Making the stovetop version of this can take a while for the flavors to develop and the veggies to become soft but making it in the Instant Pot gives you the same great flavor you would expect as well and tender vegetables.
The sour cream, scallions, and cheese really add more flavor to this already flavorful meal. You can serve this chili with scoops or tortilla chips, or you can also eat it with peanut butter crackers.
Whichever way your family chooses to eat their chili, it’ll get in their bellies faster by using the Instant Pot.
Instant Pot Homemade Chili
I use my Instant Pot all the time! It saves so much time and those, “Oops, I forgot moments” when it comes to thawing out meats. It is a lifesaver!
One of my favorite meals to make is chili and now I serve my family dinner in half the time that it takes using the stovetop – and it’s just as flavorful!
- 1 1/2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb lean ground beef
- 16 oz dark red kidney beans
- 14.5 oz diced tomatoes
- 1 green pepper, diced
- 1 onion, diced
- Turn the Instant pot to Saute and allow to heat up.
- Add ground beef and onion to Instant Pot and cook until no longer pink. Drain.
- Add all ingredients into Instant Pot and replace lid.
- Set Instant Pot to Manual for 25 minutes.
- After time is up, allow Instant Pot to pressure release for at least 5 minutes before doing quick release.
- Stir chili and serve.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g