Description
Warm up with this hearty Instant Pot Chili, packed with flavorful spices and protein-rich beans. Perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 1 can (15 oz) kidney beans, rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups low-sodium beef broth
Instructions
- Press the sauté button on your Instant Pot. Add a splash of oil, then add the chopped onion and minced garlic. Cook until fragrant and translucent, about 3 minutes.
- Add the ground beef to the pot with the onions and garlic. Break it up with a spoon and brown evenly for added depth of flavor.
- Sprinkle in the chili powder and cumin over the browned beef mixture. Stir well to coat the meat thoroughly with spices.
- Pour in the diced tomatoes (with juices), rinsed kidney beans, and beef broth. Stir to combine all ingredients evenly.
- Secure the lid on your Instant Pot, turn the valve to sealing, and set it to pressure cook on high for 15 minutes.
- Once cooking is complete, carefully use quick release to let out steam. Open the lid, give it a final stir, then ladle into bowls. Add toppings like shredded cheese or sour cream if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For a lighter option, substitute ground beef with turkey or plant-based meat. Customize spice levels by adding jalapeños or adjusting chili powder amounts. Leftover chili tastes even better after sitting overnight as flavors meld together.