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Chili Instant Pot Recipe Easy

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Best Easy Instant Pot Chili The Salty Marshmallow
Best Easy Instant Pot Chili The Salty Marshmallow from thesaltymarshmallow.com

Description

If you're looking for a quick and easy chili recipe that's perfect for those busy weeknights, look no further! This Instant Pot Chili recipe is packed with flavor and can be made in just under an hour. It's perfect for those who are short on time but still want a delicious and hearty meal.

Prep Time

The prep time for this recipe is minimal, taking only about 10 minutes to gather and prepare all the ingredients.

Cook Time

The cook time for this recipe is approximately 35 minutes under high pressure.

Ingredients

  • 1 lb. ground beef
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup beef broth
  • 1 tbsp. olive oil
  • Optional toppings: shredded cheese, sour cream, diced onions

Equipment

  • Instant Pot
  • Large spoon or spatula
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Turn on the Instant Pot and select the "Saute" function.
  2. Add the olive oil to the pot and wait for it to heat up.
  3. Add the chopped onions and minced garlic to the pot and cook until they become translucent.
  4. Add the ground beef to the pot and cook until it is browned.
  5. Once the beef is browned, add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
  6. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
  7. Secure the Instant Pot lid and select the "Pressure Cook" function. Set the timer for 35 minutes.
  8. Once the timer goes off, allow the pressure to release naturally for 10 minutes before using the quick release valve to release any remaining pressure.
  9. Remove the lid and give the chili a good stir.
  10. Serve hot with your favorite toppings.

Notes

This recipe can easily be adjusted to your personal preferences. If you prefer a spicier chili, you can add more chili powder or even some diced jalapeno peppers. If you're not a fan of beef, you can substitute it with ground turkey or chicken. This recipe also freezes well, so you can easily make a large batch and freeze for later.

Nutrition Info

  • Calories: 346
  • Protein: 22g
  • Carbohydrates: 22g
  • Fat: 20g
  • Sodium: 882mg
  • Potassium: 760mg
  • Fiber: 7g
  • Sugar: 5g

Recipes FAQ

Can I use dried beans instead of canned?

Yes, you can use dried beans instead of canned. However, you will need to soak the beans overnight and adjust the cooking time accordingly.

Can I make this recipe vegetarian?

Yes, you can easily make this recipe vegetarian by omitting the ground beef and substituting it with a meatless alternative or additional beans.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Recipe Tips

  1. Be sure to brown the beef well before adding the other ingredients. This will help to develop the flavor of the chili.
  2. If you don't have beef broth, you can substitute it with chicken or vegetable broth.
  3. Don't be afraid to adjust the seasonings to your personal taste. You can always add more chili powder, cumin, or paprika if you prefer a spicier chili.
  4. For a thicker chili, you can reduce the amount of beef broth or add a tablespoon of cornstarch to the pot before cooking.
  5. Top with shredded cheese, sour cream, or diced onions for added flavor and texture.

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