This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!
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Instant Pot Chili
I am kicking myself for not getting a pressure cooker sooner… it’s just so awesome to throw everything into the pot and for it to be ready in a fraction of the time that it would normally take. This amazing chili is no exception! It literally tasted like it had simmered for hours on the stove top.
The day I cooked this, it was a frigid cold, rainy day… a perfect day for cozy and comforting chili! I’m sooooo ready for warmer weather, but a big pot of chili always makes dreary days tolerable.
Enjoy!
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Instant Pot Chili
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican Scale
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Pin RecipeIngredients
- 1 tablespoon olive oil
- 1 large green bell pepper, chopped (about 1-1/2 cups)
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- 1 tablespoon freshly minced garlic
- 1–1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon pepper (more or less, to taste)
- 2 bay leaves
- 1 (32-ounce) container beef broth
- 1 (28-ounce) can diced tomatoes in juices
- 3 tablespoons tomato paste
- 1 (16-ounce) can dark red kidney beans, rinsed and drained
- 1 (16-ounce) can light red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
Instructions
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add onions and green pepper. Cook for 3 minutes, stirring frequently. Add garlic and cook an additional 30 seconds.
- Add ground beef and cook until browned and no longer pink, using a wooden spoon to crumble beef while it is cooking. Drain off grease.
- Add remaining ingredients and stir to combine.
- Turn Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 12 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Remove and discard bay leaves. Serve with your favorite toppings.
Notes
- Cook time includes pot coming to pressure
- I used an Instant Pot LUX80 8 quart in this recipe.
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