I have a confession to make. It has taken me two months as an Instant Pot owner to realize it is actually called Instant Pot and not Instapot… There – I’ve put it out there. Please don’t crucify me 😯 As penance for my error, I present you with a delicious new recipe: Easy Instant Pot Chili. It really is easy! Two steps for this simple but tasty chili and your Instant Pot does the rest!
Easy Instant Pot Chili
Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers. Add the ground beef, diced onions and all seasoning into the pot and cook until the meat is no longer pink. We like to use 90/10 ground beef or lean turkey, which minimizes the need to drain any grease. If you find that you have an excessive amount of grease after browning your meat, drain the grease before adding the remaining ingredients.
Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices. Add the beans and diced tomatoes and stir to combine. Lock the lid on the Instant Pot. Cook at high pressure for 25 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 10 minutes.)
AuthorAaronDifficultyBeginner
Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers.
Add the ground beef, diced onions and all seasoning into the pot and cook until the meat is no longer pink.
Drain any grease, if needed.
Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.
Add the beans and diced tomatoes. Stir to combine.
Lock the lid on the Instant Pot. Cook at high pressure for 25 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot.
Let the pressure come down naturally, about 20 more minutes.
Ingredients
Directions
Heat the vegetable oil in the Instant Pot on sauté mode set to high until the oil shimmers.
Add the ground beef, diced onions and all seasoning into the pot and cook until the meat is no longer pink.
Drain any grease, if needed.
Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.
Add the beans and diced tomatoes. Stir to combine.
Lock the lid on the Instant Pot. Cook at high pressure for 25 minutes on “Manual” or “Pressure Cook” mode in your Instant Pot.
Let the pressure come down naturally, about 20 more minutes.
Tips:
I don’t drain or rinse my beans before using them in soups or chilis. The additional flavor and thickness that it adds to the final product makes this recipe.
If you’re in a hurry, you can quick release any remaining pressure after 10 minutes.
If you need to thicken the final product, you can combine 1/4 cup water with 2 tbsp cornstarch and whisk the slurry into your chili.
**Adapted from The Salty Marshmallow‘s Best Easy Instant Pot Chili.
If you enjoyed this recipe, check out our Instant Pot Steak Chili for a fun variation of your favorite chili!
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