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Instant Pot Chili Recipe

A hearty, gluten-free chili made in the Instant Pot.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 lb ground beef
  • 1 can kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions 

  1. 1. Set the Instant Pot to sauté mode. Add ground beef and cook until browned.
  2. 2. Add chopped onion and minced garlic. Sauté until softened.
  3. 3. Add chili powder, cumin, paprika, salt, and black pepper. Stir well.
  4. 4. Add kidney beans, black beans, and diced tomatoes. Stir to combine.
  5. 5. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
  6. 6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  7. 7. Open the lid, stir the chili, and serve hot.

Nutritional Value

Calories: 300kcal | Carbohydrates: 30g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 900mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg

Keywords

Chili, Gluten-Free, Instant Pot
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