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A bowl of chili topped with grated cheddar cheese and a dollop of sour cream. The chili contains ground meat and tomato chunks, served in a white bowl with a dark spoon. A blue and white striped cloth is visible in the background.

Instant Pot Chili

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 415 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 small onion diced
  • 10 ounces Rotel tomatoes
  • 28 ounces crushed or diced tomatoes
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon curry powder
  • 28 ounces beef broth
  • 6 ounces tomato paste optional

Instructions
 

  • Set the Instant Pot to sauté mode and cook the ground beef with the diced onion until the beef is browned and the onion is softened.
  • Add the Rotel tomatoes, crushed tomatoes, cumin, chili powder, curry powder, and beef broth into the Instant Pot. Stir to combine.
  • Without stirring again, secure the lid onto the Instant Pot and ensure the valve is set to sealing mode.
  • Select the chili/bean setting and adjust the cooking time to 12 minutes. Allow the Instant Pot to come to pressure, cook, and release pressure naturally.
  • Once the pressure has fully released, carefully switch the valve to venting. If the chili needs thickening, stir in the tomato paste until fully dissolved and heated through.
  • Ladle into bowls, serve, and enjoy your hearty Instant Pot chili!

Nutrition

Serving: 1 bowlCalories: 415kcalCarbohydrates: 19gProtein: 27gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1511mgPotassium: 1519mgFiber: 7gSugar: 9gVitamin A: 2184IUVitamin C: 37mgCalcium: 172mgIron: 9mg
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