This Instant Pot Chili is perfect for either feeding a crowd, meal prepping, or freezing. In under an hour you have a big pot of nourishing, delicious chili con carne that makes everybody happy!
Course Main Course
Keyword chili con carne, instant pot chili
Prep Time 20minutes
Cook Time 20minutes
natural pressure release 20minutes
Total Time 1hour
1yellow onion, chopped
2lbslean ground beef
1.5cupsdiced bell pepperany color works
3cupcooked kidney beans
28ozcanned chopped tomatoes
2cupstomato sauce (passata)
Preheat the Instant Pot by pressing the saute button.
Once hot, add oil and chopped onions and saute until translucent.
Add chopped garlic and spices and sauté for another minute.
Add ground beef and use a wooden spoon to break up and brown until there are no more pink bits to see.
Add diced vegetables and cooked kidney beans and give everything a good stir. Then flatten everything and make sure there a no big holes where the tomato ingredients could easily seep to the bottom quickly. (see notes)
Add the chopped tomatoes and tomato sauce and do NOT mix in.
Put on the lid, turn the valve to the sealing position and set the Instant Pot to 20 minutes on high pressure. Then wait for full natural pressure release.
Serve alone or over rice topped with sliced avocado, a dollop of sour cream, chopped cilantro, sliced jalapeno, and a squeeze of lime juice if you like.
* It is crucial that you do not mix the tomato into the meat. When tomato touches the bottom of the Instant Pot before reaching a rolling boil you risk getting the burn warning and then you'll have to simmer the chili for an hour instead of pressure cooking for just 20 minutes.