Description
Warm up with this hearty Instant Pot Chili, featuring rich flavors and tender beans. Perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 1 lb lean ground beef
- 2 cans (15 oz each) canned kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- 3 cups low-sodium beef broth
Instructions
- 1. Sauté the Aromatics: Turn on the Instant Pot and select the 'Sauté' function. Add a splash of olive oil, then add chopped onion and minced garlic. Sauté for about 3 minutes until soft.
- 2. Brown the Beef: Add ground beef to the pot. Break it apart with a spatula and cook until browned evenly.
- 3. Add Spices: Sprinkle in chili powder and cumin, stirring well to coat the beef. Cook for an additional minute to bloom the spices.
- 4. Incorporate Other Ingredients: Pour in the fire-roasted diced tomatoes (with juices) and drained kidney beans. Add beef broth to achieve the desired consistency.
- 5. Seal and Cook: Secure the lid of the Instant Pot, ensuring it's set to 'Sealing.' Select 'Manual' mode (or 'Pressure Cook') and set for 10 minutes on high pressure.
- 6. Serve It Up: Once cooking is complete, carefully quick-release any remaining pressure. Stir well before serving, adding toppings like shredded cheese or sour cream if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Substitute ground beef with turkey or lentils for a vegetarian option. Customize spice levels by adding jalapeños or adjusting chili powder. Store leftovers in an airtight container in the fridge for up to three days; reheat on the stovetop or microwave until hot.