Description
A hearty and flavorful beef chili made effortlessly in the Instant Pot, perfect for game day gatherings.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Set the Instant Pot to sauté mode and brown the ground beef until fully cooked.
- Add the diced onion, garlic, and bell pepper, and sauté until softened.
- Stir in the chili powder, cumin, paprika, salt, and pepper.
- Add the crushed tomatoes, kidney beans, and beef broth, and mix well.
- Close the lid and set the Instant Pot to high pressure for 20 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Stir the chili and adjust seasoning if necessary before serving.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- Serve with toppings like shredded cheese, sour cream, or green onions.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg