Based on my award winning chili recipe, this easy Instant Pot Chili recipe cuts the time dramatically so you can enjoy the slow simmered goodness any night of the week!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Dinner
Cuisine: American
Keyword: chili, instant pot
Servings: 4
Calories: 328kcal
Author: Kellie
Cost: $14
Equipment
Pressure Cooker
Instant Pot
Ingredients
1poundlean ground beef
1/2cupdiced onion
1/2cupdiced red bell pepper
1/2cupdiced green bell pepper
4garlic clovesminced
1large jalapeñominced (seeds and veins removed for less heat.)
2tablespoonschili powder
1 1/2tablespoonsground cumin
1tablespoonground cayenneuse less for a tamer chili
1/2tablespooncrushed red pepperadd more for spicer chili
1/2cupchopped jarred sweet peppers and juice
1/4cuplight brown sugar
1 15.5ouncecan tomato sauce
1 15.5ouncecan crushed tomatoes
Salt and pepperto taste
Instructions
Using the saute function, cook the ground beef in the Instant Pot until cooked thoroughly and no longer pink.
Remove the beef from the pot using a slotted spoon and drain off all but 2 tablespoons fat.
Add the onion to the pot and saute until softened.
Return the beef to the pot and stir in the bell peppers, garlic, jalapeno, chili powder, cumin, cayennes, crushed red pepper, sweet peppers, pepper juice, sugar, tomato sauce and tomatoes.
Stir to combine.
Lock the lid in place and turn the valve to sealing.
Select Pressure Cook (or manual) and cook on high pressure for 20 minutes. (It will take approximately 10 minutes to come to pressure before cooking.)
Once the cook time is finished, allow the pressure to release, naturally….DO NOT TOUCH IT. This will take an additional 10 minutes.
Remove the lid and stir.
Season with salt and pepper.
Serve with shredded cheese, sour cream, corn chips, diced onions, jalapeños and more.
Notes
Leftover Instant Pot chili will stay fresh in an airtight container, refrigerated for up to 5 days.Freeze leftovers in a freezer safe container for up to 2 months.