Instant Pot Chili is a hearty and flavorful comfort food made in a fraction of the time. This recipe takes a timeless classic and offers the convenience of a hassle-free way to enjoy a bowl of chili, without sacrificing taste.
Ingredients:
- 1 tablespoon oil
- 1 small onion, diced
- 1 lb lean ground beef
- 2 cans, 15.5 oz each, kidney beans
- 1 can, 15.5 oz, diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- sour cream
- shredded cheddar cheese
Instructions:
1. Begin by adding oil, onion, and beef to the instant pot.
2. Sautee until the beef is browned.
3. Next, stir in the beans, tomatoes, and seasonings.
4. Then place the lid on the instant pot and seal shut.
5. Close the pressure valve and set the instant pot to manual, high pressure for 5 minutes.
6. When the chili is done cooking, let the pressure release naturally for 15 minutes.
7. Then carefully open the lid and serve your instant pot chili with sour cream and shredded cheese, if desired.
Instant Pot Chili
There are few things in life that a good ol' bowl of Instant Pot Chili can't cure! This hearty soup chili recipe is perfect for those cold months.
Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 1 lb lean ground beef
- 2 cans, 15.5 oz each, kidney beans
- 1 can, 15.5 oz, diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- sour cream
- shredded cheddar cheese
Instructions
- Add oil, onion, and beef to instant pot.
- Sautee until beef is browned.
- Stir in beans, tomatoes, and seasonings.
- Place the lid on the instant pot and seal shut.
- Close the pressure valve and set the instant pot to manual, high pressure for 5 minutes.
- When cooking cycle is complete, let pressure release naturally for 15 minutes.
- Carefully open pot and serve with sour cream and shredded cheddar cheese if desired.
Jessica vega says
For what size pot is this for? I have a 3qt
Winona Rogers says
I have the 6 QT