Instant Pot Chili Recipe
Insanely good Instant Pot beef chili. Loaded with peppers, chuck roast, ground beef and lots of beans! A homemade seasoning blend puts it over the top.
Servings: 10 servings
- 1 tbsp olive oil
- 1 lb boneless chuck cut into 1/2-inch cubes
- 1 lb lean ground beef
- 3 cloves garlic minced
- 1/2 yellow onion diced
- 1 pasilla pepper diced
- 1 anahiem chile diced
- 1 red bell pepper diced
- 1 rib celery cut in half lengthwise and sliced
- 1 1/2 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1 cup tomato sauce 8 oz can
- 3 tbsp tomato paste
- 2 cup low-sodium chicken broth 1 (14 oz) can
- 1 (15 oz) can pinto beans
- 1 (15 oz) can black beans
- 1 (15 oz) can dark red kidney beans
Turn Instant Pot on SAUTE mode. When hot, add oil, then the chuck. Let the chuck brown on all sides, about 10 minutes, then add the ground beef and cook, breaking it up as it browns.
Add the garlic, onion, peppers, and celery. Saute for 5 minutes, then add spices, tomato sauce, tomato paste, chicken broth, and beans (with their liquid).
Place lid on and lock. Turn on MANUAL mode with high pressure selected for 35 minutes. Allow for natural release (this usually takes about 15 minutes). Remove the lid and stir. For a thicker chili, turn on SAUTE and cook for 15 minutes, stirring every 5 minutes.
Let the chili cool until it reaches desired serving temperature.
- If you don't have fresh celery, try adding 1/4 tsp. of celery salt.
Serving: 10serving | Calories: 184kcal | Carbohydrates: 7g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 516mg | Potassium: 584mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1271IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 3mg