Instant Pot Chili

When you want classic chili, this pressure cooker recipe hits the spot - and is ready faster than on the stove!

I’m back back back again with another Instant Pot recipe. It’s finally super close to cooling off here in Tennessee and really feeling like fall. This means I just really want all the soups and chilis. I really appreciate that this is a very classic but absolutely solid recipe for chili and it’s all made in the Instant Pot. I find that I often try new chili recipes and what I really want is just a regular chili every once in a while. Glad to have this recipe in my back pocket!

What You Need:

• 1 Tbsp. olive oil

• 1 large onion, diced

• 3 cloves minced garlic

• 2 lb. ground beef

• 1 medium jalapeno, seed and finely diced

• 1 Tbsp. tomato paste

• 2 Tbsp. chili powder

• 1 tsp. cumin

• 1 tsp. oregano

• 1 tsp. smoked paprika

• 1/2 tsp. cayenne

• 1/2 tsp. salt

• 1 tsp. granulated sugar

• 1 can (15 oz) red kidney beans, rinsed and drained

• 1 can (15 oz) pinto beans, rinsed and drained

• 1 can (28 oz) fire roasted diced tomatoes

• 1/2 cup beef broth

• Desired chili toppings: sour cream, cheddar cheese, jalapeno slices, green onions, etc.

Directions:

1. Add olive oil, ground beef, onion, and garlic to your Instant Pot with it set on saute.

2. Cook for about 5 minutes while crumbling the beef until it is no longer pink.

3. Add remainder of ingredients and stir well to get any stuck bits off of the bottom.

4. Add the lid, close and move valve to seal.

5. Cook on HIGH pressure for 10 minutes.

6. Slow release after chili is done cooking and then remove lid.

7. Serve topped with your favorite chili toppings!

Recipe from Jo Cooks

• Finish and Serve: Follow manufacturer's instructions for slow release, then remove lid. Serve with desired toppings.