Instant Pot Chili
Easy to make chili in an instant pot using ground beef, harissa paste, a variety of beans, and other pantry staples for a quick and easy dinner recipe.
Servings: 4 servings
Ingredients
- 1 1/2 pounds lean ground beef
- 1 sweet onion diced
- 4-6 garlic cloves sliced
- 1 red bell pepper seeded and chopped
- 2 tablespoons taco seasoning blend
- 15 ounces kidney beans one can, drained
- 15 ounces cannellini beans one can, drained
- 15 ounces black beans one can, drained
- 15 ounces diced tomatoes one can, drained
- 1/4 cup red pepper paste or harissa paste
- 2 cups bone broth
- 1 tablespoon Worcestershire Sauce
- Kosher salt and pepper to taste
- lime wedges Optional, or cilantro, shredded cheese, etc.
Instructions
- Turn the SAUTE option of your instant pot on.
- Add the meat and cook, crumbling it with a wooden spoon.
- Once the meat is cooked, add the onion, garlic, pepper, and taco seasonings, and continue to cook for 3-4 minutes.
- Stir in the remaining ingredients
- Turn the MANUAL function on and cook for 15 minutes.
- Allow natural pressure release. Season with salt and pepper to your taste.
- Serve the chili warm with toppings of choice.
Notes
- For extra depth, sauté the onions and garlic until golden before adding the ground beef.
- Let the pressure release naturally for a thicker, more flavorful chili.
- Customize your toppings—think shredded cheese, sour cream, or avocado slices.
Nutrition
Calories: 681kcal | Carbohydrates: 85g | Protein: 68g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1290mg | Potassium: 1865mg | Fiber: 25g | Sugar: 10g | Vitamin A: 1218IU | Vitamin C: 58mg | Calcium: 203mg | Iron: 14mg