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Instant Pot Best Chili Recipe

Servings: 8
Calories: 295kcal
Author: Kasey Trenum

Ingredients

  • 2 lbs 80/20 ground beef
  • 4 garlic cloves minced
  • 1/2 small green pepper diced
  • ½ small onion diced
  • 3 tablespoons butter
  • 1 10 oz can Rotel Tomatoes
  • 1 28 oz can crushed tomatoes
  • tablespoon cumin
  • tablespoon chili powder
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 1/2 cups beef broth
  • 1 teaspoon salt
  • 2 tsp pepper
  • 1 tablespoon red pepper flakes optional
  • 1 tablespoon hot sauce optional

Instructions

  • Turn Instant Pot to saute and brown the ground beef, with the onions, green peppers, and minced garlic.
  • Drain (if desired) then return to Instant Pot.
  • Deglaze Instant Pot with 1/4 cup beef broth.
  • Add the rest of the beef broth, spices, butter, and tomatoes (do not stir).
  • With the Instant Pot still in saute mode, bring mixture to a boil.
  • Turn off, secure the lid, then press the soup button and press the minus button to reduce the time down to 12 minutes.
  • Once the soup cycle is complete, allow the Instant Pot a 10 minute NPR (natural pressure release) then do a QPR (quick press release). I always put a dish towel over the valve so that soup doesn't spew out.
  • Remove lid and serve!
  • Top each bowl with sour cream, grated cheese, jalapenos if desired.

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 824mg | Potassium: 842mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8.9% | Vitamin C: 24.3% | Calcium: 8.5% | Iron: 29.6%