Make a flavorful and delicious homemade chili con carne in a fraction of the time with your Instant Pot. Wonderfully rich and full of flavor, this beef chili is ready to serve in 45 minutes.
Heat olive oil in your Instant Pot using the Saute setting. Add the beef to the pot and cook until browned, breaking up the beef with a spatula as you stir.
Add chopped onion and cook for 3 more minutes until softened. Add minced garlic and cook until fragrant.
Add diced tomatoes, red bell pepper, tomato paste, all spices (chili powder, cumin, smoked paprika, oregano, cocoa, salt and pepper), beans, beef broth, and Worcerstershire sauce to the pot. Stir everything.
Close the lid, turn the valve to sealing and cook on the Pressure Cook setting for 15 minutes. When done, release the pressure manually or allow it to release naturally.
Serve warm with assorted toppings, as a stew or over rice.
NOTES
Use a lean ground beef to make this chili. If it's not lean, a lot of fat will escape and make your chili quite greasy.
Feel free to add in other veggies like mushrooms, carrots and bell peppers.
Rinse your beans before adding them to the Instant Pot. They can be quite salty if you don't.
If making ahead of time, let the chili cool to room temperature before storing.
NUTRITION
Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 375Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 799mg33%
Potassium 1258mg36%
Carbohydrates 41g14%
Fiber 13g52%
Sugar 5g6%
Protein 34g68%
Vitamin A 1250IU25%
Vitamin C 23mg28%
Calcium 112mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American, Mexican
Keyword instant pot chili, instant pot chili con carne, instant pot chili recipe