thepioneerwoman4.5
Instant Pot Chili
Use your Instant Pot to make this classic, beef-and-bean chili. Canned chipotles in adobo give it an extra kick of smoky, spicy flavor.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about ⏱️ 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about ⏱️ 3 minutes more.
2
Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
3
Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for ⏱️ 14 minutes. When the timer is up, let it rest for ⏱️ 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
4
Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.
Nutrition Facts
calories
464 Calories
fat Content
28 g
fiber Content
8 g
sugar Content
6 g
sodium Content
957 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
69 mg
carbohydrate Content
19 g
saturated Fat Content
8 g
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