Instant Pot Beef Chili
Wow your friends and family with this hearty instant pot beef chili recipe. It's robust flavor will make you come back for seconds!
Servings: 8 Servings
Calories: 529kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 pounds ground beef
- dash of salt
- pinch of pepper
- 3 garlic cloves minced
- 2 cans tomato sauce
- 2 cans kidney beans drained and rinsed
- 8 tbsp better than bouillon chili base
- Instant Pot DUO 7 in 1
Instructions
- Set instant pot to sauté. Heat 1 tablespoon olive oil.
- Once oil is hot, pour in onion and ground beef.
- Sprinkle with salt and pepper.
- Stir and cook until onions are soft and meat is no longer pink.
- Turn instant pot off.
- Drain fat.
- Mix in minced garlic, tomato sauce, kidney beans, and better than bouillon chili base.
- Close lid and set to sealing.
- Cook on high pressure for 45 minutes or select the bean/chili button.
- Natural Pressure Release (NPR).
- Serve hot with green onions and sour cream.
Video
Notes
This instant pot chili recipe was made using the instant pot DUO 7 in 1 6 quart. Refrigerate any leftovers up to 3 days.
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 27g | Protein: 43g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2538mg | Fiber: 6g | Sugar: 9g