Instant Pot Chili
Instant pot chili tastes like it’s been slow cooking all day, but takes a fraction of the time. Hearty, one-pot, and ready in under 30 minutes!
Servings 10 Servings
Calories 278kcal
Ingredients
- 1 lb ground beef
- 15 oz canned pinto beans
- 15 oz canned kidney beans
- 15 oz canned diced tomatoes
- 5 oz tomato sauce
- 2 cups chicken broth
- 10 oz canned corn
- 3 garlic cloves
- 1 large onion
- 1 large red bell pepper
- 2 tbsp red pepper flakes
- 1 tbsp paprika
- 2 tbsp taco seasoning
- salt to taste
- 1 cup grated cheese
- 1 cup diced green onions
Instructions
- Gather all your ingredients.
- Brown your ground beef in the Instant Pot on "Saute Mode". While the beef is cooking, continue stirring it so it doesn't stick together. Add in bell pepper and onion and saute until they turn golden brown.
- Rinse the beans and drain the corn. Add the remaining ingredients into the Instant Pot (beans, chicken broth, corn, diced tomatoes, garlic, red pepper flakes, paprika, and taco seasoning) and season it with a bit of salt.
- Set the timer to 25 minutes and let the Instant Pot come to pressure and cook. Once it beeps, do a "Quick Release". For serving, top it with some grated extra sharp cheddar cheese, chopped green onions, and a dollop of sour cream.
Nutrition
Calories: 278kcal | Carbohydrates: 23g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 806mg | Potassium: 658mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 32.1mg | Calcium: 182mg | Iron: 3.3mg