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The Blond Cook

Serving Up Cooking Simplicity

March 29, 2018 Leave a Comment

Instant Pot Chili

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This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

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This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

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.

This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

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.

This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

Enjoy!

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This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

Instant Pot Chili


  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican
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Ingredients

  • 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

  1. 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.
  2. 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.
  3. Add remaining ingredients and stir to combine.
  4. Turn Instant Pot off.  Place the lid on and lock.  Steam release knob should be set on “sealing”.
  5. Cook on manual setting (high pressure) for 12 minutes.  Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
  6. 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.

Did you make this recipe?

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This hearty and savory Instant Pot Chili comes together with minimal effort and tastes like it has simmered for hours!

 

Hungry for more?

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  • Instant Pot Chicken Noodle SoupInstant Pot Chicken Noodle Soup
  • Instant Pot French Dip SandwichesInstant Pot French Dip Sandwiches
  • Instant Pot Mexican Shredded BeefInstant Pot Mexican Shredded Beef

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Hey, I'm Amy! Welcome to my blog. I'm a foodie with a love for photography and mom to my boxer dog, Baby. Read More…

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