BEST EVER Instant Pot Chili
This flavorful chili comes together in no time using the Instant Pot. Packed with meat, beans, seasonings, and more....this is one dish you don't want to pass up!
Servings: 12
Calories: 498kcal
Ingredients
- 1 ½ lbs. Ground Beef
- ½ lb. Bacon, chopped
- 15 oz. Kidney Beans, drained and rinsed
- 15 oz. Pinto Beans, drained and rinsed
- 15 oz. Black Beans, drained and rinsed
- 15 oz. Fire Roasted Diced Tomatoes, don't drain
- 6 oz. Tomato Paste
- 1 Red Onion, chopped
- 1 Red Pepper, chopped
- 1 Jalapeno, chopped
- 2 cups Beef Stock
- 1 tablespoon Dried Oregano
- 2 teaspoon Cumin
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 2 tablespoon Chili Powder
- 1 tablespoon Worcestershire Sauce
- 6 Garlic Cloves, minced
- Toppings of choice: Sour Cream, Cilantro, Shredded Cheese
Instructions
- Turn the Instant Pot to saute and add the bacon. Cook until crisp. Once cooked, remove from pot and place on paper towel to absorb grease.
- Add the onions and pepper to the Instant Pot and saute until tender.
- Add in the meat and cook until no longer pink, drain grease.
- Add remaining ingredients to the pot as well as the cooked bacon. Stir to combine.
- Turn the Instant Pot to the chili function and allow to cook for 20 minutes. Make sure valve on top is to sealing position.
- Once cook time is completed, allow a natural pressure release for 15 minutes, followed by a quick release to release any leftover pressure.
- Remove lid and stir chili thoroughly.
- Serve in bowls with desired toppings!
Nutrition
Calories: 498kcal | Carbohydrates: 34g | Protein: 21g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 743mg | Potassium: 892mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1174IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 5mg
