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.