Instant Pot Beef Chili

This recipe is always on rotation in our home! Everyone needs a simple chili recipe that you can make for a quick dinner and this one is quick and easy in the Instant Pot!

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Pressurize 10

Total Time 30

Servings

Calories 244kcal

Author Jennifer Draper

Ingredients

1 pound ground beef
1 tablespoon ancho chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
28 oz fire-roasted crushed tomatoes
1 cup chicken broth

Instructions

Set Instant Pot to saute and add olive oil
When display reads "hot" add ground chicken
Break apart with spatula while cooking
Once chicken is cooked through add seasonings and continue to stir for 1-2 minutes
Turn pot off by selecting "cancel" and then add tomatoes and broth and stir to combine
Add lid and ensure valve is set to "sealing"
Select manual and set to high pressure for 10 minutes
Once cooking has completed, allow 10 minutes for natural pressure release before quick releasing any remaining pressure
Serve with shredded cheese, sour cream, crushed chips, fresh cilantro or as desired

Notes

Use a lean ground beef, or drain excess fat after browning ground beef
Regular chili powder can be substituted for ancho chili powder
Regular crushed tomatoes can be substituted for fire-roasted
Make in 3 quart or 6 quart pressure cooker.
To double, double all ingredients and use 6 quart pressure cooker
Store in fridge up to 3 days or freezer up to 3 months
To cook from frozen add 5 extra minutes of cook time
To prep ahead add all ingredients to freezer bag or round container
Let leftovers cool completely then store in air tight containers in fridge up to 3 days
Souper Cubes are great for storing leftover soup in perfect portions

Nutrition