Instant Pot chili

delicious instant pot chili with avocado and sour cream on top

Print Recipe

4.79 from 14 votes

This warming, satisfying and delicious instant pot chili will make you ask for more!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Keyword: instant pot beef chili

Servings: servings

Calories: 337kcal

Author: Tatiana

Equipment

Pressure cooker

Ingredients

2 lb lean ground beef
15 oz tomato sauce (usually one can)
15 oz corn
15 oz black beans
15 oz pinto beans (use the beans you like)
14.5 oz diced tomatoes
2 cups beef or chicken broth
1 bell pepper (sliced)
1/2 onion (diced)
1 tablespoon cumin
1 teaspoon smoked paprika (or regular)
2 tablespoon chili powder
salt and freshly grpund pepper

Instructions

Very easy! Just dump everything in to the pot, stir, close the lid and set the timer for 35 minutes on CHILI SETTING .
Once done, quick release the pressure. Serve with sour cream, shredded cheese, avocado and sliced jalapenos

Notes

Nutrition facts calculated without toppings.

When frozen meat is used, one more action will be required after cooking. The meat will be cooked in one block, so after you will have to crumble it with a spatula.

I also like to add 1/3 cup of white wine in the pot. Gives more flavor! Totally optional

Nutrition