Instant Pot Best Chili Recipe
- 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
- 1¼ tablespoon cumin
- 2½ 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
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.
Calories: 295kcal | Carbohydrates: 10g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 824mg | Potassium: 842mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 5.3mg