Instant Pot Chili
Craving a hearty, flavorful meal in minutes? This Instant Pot Chili is the answer! An easy chili recipe that's ready in just 25 minutes, perfect for busy weeknights. Get ready to enjoy a quick chili recipe that's also dairy-free and gluten-free, making it a wholesome and satisfying choice for everyone.
Dietary Information
Servings:
- 1
Set your Instant Pot to Sauté and add in the vegetable oil until hot.
- 2
Add the onion and pepper and sauté for 5 mins until softened.
- 3
Stir in the garlic followed by the ground beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop. You want the beef to be dry as it is cooking so that it caramelises a little bit (for the awesome chili flavour that we know and love).
- 4
Add in the broth and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- 5
Then add in the remaining ingredients ending with the diced tomatoes and beans on top. Do NOT stir.
- 6
Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chili cook under high pressure until done.
- 7
When done let the pressure release naturally. When the chili is ready, stir it thoroughly before serving.
- 8
Sauté your veggies
- 9
Stir in the garlic followed by the beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop.
- 10
Let this cool and add to a freezer bag along with the rest of the ingredients and an extra quarter cup of beef stock and freezer.
- 11
When ready to use, thaw overnight in the fridge, add to Instant Pot and cook under high pressure for 15 mins, followed by an NPR.
| Nutrient | Amount |
|---|---|
| Calories | 227 kcal |
| Protein | 24 g |
| Fat | 6 g |
| Sodium | 400 mg |
| Fiber | 5 g |
| Sugar | 4 g |
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