Easy Instant Pot Chili

two bowls of instant pot chili with sour cream and cheese

The easiest and yummiest Instant Pot Chili EVER! Loaded with beef, veggies, beans and absolutely full of flavor, this chili will become one of your fave meals.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 531kcal

Author Oriana Romero

Equipment

Pressure Cooker

Ingredients

2 lb ground beef (I use 97/3)
Salt and pepper to taste
1/2 cup beef of vegetable broth
1 cup onion, finely chopped
1 cup green pepper, chopped into small cubes
6 cloves garlic, minced
4 cans (15.5 oz each) red kidney beans, 15.5 oz each red kidney beans, undrained
4 cans (8 oz each) tomato sauce
2 cans (14.5 oz each) petit diced tomatoes
2 tablespoons granulated sugar (optional)
6-8 tablespoons chili powder see notes

Toppings:

Instructions

Turn the pressure cooker on and select “Sauté” mode, adjust to more. Add ground beef to the pot and cook until browned and no longer pink, about 10 minutes. Remove excess of grease with a spoon, if necessary. Season with salt and pepper to taste. Add onions, peppers, and garlic, sauté for about 3 more minutes.
Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. NOTE: make sure to deglaze well the pot to avoid getting the burn message. Stir in canned beans (undrained), tomatoes (with juices), sugar and chili powder. Mix well. Press “Cancel”.
Secure lid and close pressure-release valve.
Select “Manual” or “Pressure Cook” and adjust time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "Cancel”.
Stir well, taste and add more salt and pepper, if necessary, to your taste. Serve with desired toppings.

Notes

HOW CAN I THICKEN MY CHILI?

My secret to thicken the chili is to add the liquid from the cans of the bean. I mean, I don't drain the beans. This liquid will make your chili thick without adding any flour at all.

CAN YOU FREEZE CHILI?

YES!!! Chili freezes and reheats beautifully. I love to make 2-3 batches and freeze it in single-sized portions for lunches or in freezer bags for a quick and easy weeknight meal. Ready to eat it? Defrost in the fridge overnight and heat in a saucepan (or the microwave) to serve.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition