Instant Pot Homemade Chili
Instant Pot homemade chili with a from-scratch chili seasoning blend, lean ground beef, dark red kidney beans, and diced tomatoes. Ready in 30 minutes start to finish.
Servings: 4 servings
Calories: 306kcal
Equipment
Ingredients
Chili Seasoning Mix
- 1 ½ tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Chili
- 1 lb lean ground beef
- 16 oz dark red kidney beans
- 14.5 oz diced tomatoes
- 1 green pepper diced
- 1 onion diced
- 1 cup beef broth low sodium
Instructions
- Set the Instant Pot to saute and add the ground beef green pepper, and onion.
- Cook until no longer pink, drain the grease, and deglaze the pot.
- Layer the remaining ingredients ending with the beef broth.
- DO NOT STIR.
- Set Instant Pot to Manual/PRESSURE COOK for 10 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes before removing the lid.
- Stir chili and serve with garnishments.
Notes
- Do not stir before pressure cooking. Layering and leaving the ingredients undisturbed prevents the burn notice.
- Deglaze the pot after sautéing. Scrape every stuck bit off the bottom.
- Natural release for 10 minutes. Quick release makes chili sputter out of the valve.
- Adjust the cayenne. Half a teaspoon for mild. One teaspoon for spicy.
- Chili is better on day two. Make it ahead if you can.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 675mg | Fiber: 8g | Sugar: 4g
