Recipes

Easy Instant Pot Chili Recipe

Instant Pot Chili Recipe

I love making this instant pot chili recipe because it’s so flavorful and easy. It’s great for pot lucks, dinners, BBQs, and more. The beef is tender and blends so well with the tomato flavors and spices. I love the kidney beans too they’re so hearty and packed with fiber and protein. Once you taste this easy chili recipe you will never make it any other way!

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I like to use kidney beans when I make this instant pot chili recipe. That’s because they have an amazing flavor and nutrient value. 1 cup of kidney beans contains the following nutritional values:

  • Calories 613 • Total Fat 1.5 g 2% • Saturated fat 0.2 g 1% • Polyunsaturated fat 0.8 g • Monounsaturated fat 0.1 • Cholesterol 0 mg 0% • Sodium 44 mg 1%
  • Potassium 2,587 mg 73% • Total Carbohydrate 110 g 36% • Dietary fiber 46 g 184% • Sugar 4.1 g • Protein 43 g 86% • Vitamin A 0% • Vitamin C 13% • Calcium 26% • Iron  83% • Vitamin D 0% • Vitamin B-6 35% • Cobalamin  0% • Magnesium 64

What ingredients do you need for this instant pot chili recipe? 

Ingredients:

  • 1 lbs ground beef
  • 15 oz can of kidney beans
  • 10 oz can Rotel diced tomatoes
  • 6 oz can tomato paste
  • 8 oz can tomato sauce
  • 2 cups beef broth
  • 1 cup shredded cheese blend
  • 1/4 cup Parmesan
  • 1 tbsp olive oil
  • 1/2 cup chopped onions
  • 1/2 tbsp minced garlic
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp sugar
  • 1/2 tbsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

How do you make this instant pot chili recipe? 

Directions For The Dish:

Chili recipe

Step 1. First add the onions and garlic to the bottom of the instant pot with a drizzle of oil and sauté for 2 minutes with the seal vent closed.

Step 2. Then add in the ground beef and sprinkle the seasonings on top before breaking it up with a large spoon or spatula.

Step 3. Pressure cook on high for 4 minutes then stir it around. 

Step 4. Next stir in the Rotel tomatoes, tomato paste, and tomato sauce. Once they are all stirred in pour in the beef broth and seal the lid again and pressure cook on high for 4 minutes.

Step 5. Lastly, drain the kidney beans and add them into the chili along with the Parmesan and 1/2 portion of the shredded cheese.

Step 6. Pressure cook on high for 4 minutes and set the steam release for 10 minutes.

Step 7. Top with the rest of the shredded cheese to serve!

Nutrition Facts Instant Pot Chili 

Servings: 6

Amount per serving

Calories 373

% Daily Value*

Total Fat 13.2g 17%

Saturated Fat 5.3g 27%

Cholesterol 81mg 27%

Sodium 922mg 40%

Total Carbohydrate 27.9g 10%

Dietary Fiber 9.6g 34%

Total Sugars 10.9g

Protein 38.4

Vitamin D 0mcg 0%

Calcium 280mg 22%

Iron 18mg 100%

Potassium 1113mg 24

Print

Instant Pot Chili Recipe

You will love this hearty flavorful recipe for chili.
Course Main Course
Cuisine American
Keyword dinner, easy recipe, ground beef, instant pot
Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 10 minutes
Total Time 34 minutes
Servings 6 Servings
Calories 320kcal
Author Anyreasonlife
Cost $5

Equipment

  • instant pot

Ingredients

  • 1 lbs ground beef
  • 15 oz can of kidney beans 
  • 10 oz can Rotel diced tomatoes 
  • 6 oz can tomato paste 
  • 8 oz can tomato sauce 
  • 2 cups beef broth
  • 1 cup shredded cheese blend
  • 1/4 cup Parmesan
  • 1 tbsp olive oil
  • 1/2 cup chopped onions 
  • 1/2 tbsp minced garlic
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tbsp sugar
  • 1/2 tbsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

Instructions

  • First add the onions and garlic to the bottom of the instant pot with a drizzle of oil and sauté for 2 minutes with the seal vent closed
  • Then add in the ground beef and sprinkle the seasonings on top before breaking it up with a large spoon or spatula
  • Pressure cook on high for 4 minutes then stir it around
  • Next stir in the Rotel tomatoes, tomato paste, and tomato sauce. Once they are all stirred in pour in the beef broth and seal the lid again and pressure cook on high for 4 minutes
  • Lastly, drain the kidney beans and add them into the chili along with the Parmesan and 1/2 portion of the shredded cheese
  • Pressure cook on high for 4 minutes and set the steam release for 10 minutes
  • Top with the rest of the shredded cheese to serve

Video

Notes

Nutrition Facts Instant Pot Chili
Servings: 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 13.2g 17%
Saturated Fat 5.3g 27%
Cholesterol 81mg 27%
Sodium 922mg 40%
Total Carbohydrate 27.9g 10%
Dietary Fiber 9.6g 34%
Total Sugars 10.9g
Protein 38.4
Vitamin D 0mcg 0%
Calcium 280mg 22%
Iron 18mg 100%
Potassium 1113mg 24
Anyreasonlife

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