Description
This Instant Pot chili is thick, beefy, and packed with flavor, making it the perfect comforting dish for any occasion. With a blend of savory spices, tender beef, and hearty beans, this chili is sure to become a family favorite.
Ingredients
Units
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 lb lean ground beef
Spices and Seasonings:
- 2 teaspoons Worcestershire sauce
- 6 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon cayenne
Additional Ingredients:
- 1 cup stock
- 12 oz can corn, drained
- 19 oz can kidney beans, drained & rinsed
- 15 oz can of diced tomatoes, including juices
- 15 oz tomato sauce
Instructions
- Sauté onions: Select the ‘sauté’ function of your Instant Pot. Add olive oil and onions. Cook until soft and translucent.
- Cook beef + spices: Add beef to the Instant Pot and cook until no pink remains. Add Worcestershire sauce, chili powder, cumin, coriander, salt, and cayenne. Cook for another minute.
- Add remaining ingredients: Pour in stock, then add corn, kidney beans, diced tomatoes, and tomato sauce.
- Cook: Pressure cook for 5 minutes.
- Natural release: Allow the Instant Pot to release pressure naturally for 10 minutes.
- Serve: Top with shredded cheese, avocado, and sour cream.
Notes
- Use a paprika-based chili powder blend for the best flavor.
- Tomato sauce refers to a puréed tomato mixture, not ketchup.
- Have spices ready before cooking to prevent burning.
- Add tomato products last to avoid burn warnings.
- Chili thickens as it cools.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
