Instant Pot Chili
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 107
- Sodium
- 1026
- Total: 40 min
- Active: 15 min
Ingredients
1 tablespoon vegetable oil
1 1/2 pounds ground chuck
1/4 cup chili powder
Kosher salt
2 cloves garlic, minced
1 large onion, chopped
One 15-ounce can fire-roasted tomatoes
One 15-ounce can pinto beans, rinsed and drained
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee or unsweetened cocoa powder
For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)
Directions
Special equipment:
a 6-quart Instant Pot®- Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.