Instant Pot Beef Chili Recipe By Tasty Food

INSTANT POT BEEF CHILI RECIPE BY TASTY

Instant Pot Beef Chili Recipe by Tasty image

Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!

Provided by Tasty

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 lb ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ cup tomato paste
1 can whole peeled tomato
1 can kidney bean, drained and rinsed
1 ½ cups chicken stock
shredded cheddar cheese, for serving
fresh cilantro, roughly chopped, for serving
sour cream, for serving

Steps:

Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams

INSTANT POT CHILI CON CARNE

Instant Pot Chili con Carne image

Although multicookers can't replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 cups

Number Of Ingredients 12

Ingredients

1 can (16 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 medium onion, chopped
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
Optional: Sour cream and sliced jalapeno

Steps:

Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

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