Chili
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!
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:
What ingredients do you need for this instant pot chili recipe?
Ingredients:
How do you make this instant pot 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
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