Get ready to transform your dinner game with the most incredible Quick and Easy Instant Pot Chili that will have your family begging for seconds! Imagine a hearty, flavor-packed meal that comes together faster than you can order takeout, with all the rich, comforting tastes of a slow-simmered chili but in a fraction of the time. This Mexican-inspired recipe is not just a meal—it's a culinary shortcut that proves deliciousness doesn't have to be complicated.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, and draining the kidney beans.
- Set the Instant Pot to "Sauté" mode and add the ground beef. Cook for 4-5 minutes, breaking the meat into small crumbles, until it's no longer pink.
- Add chopped onions and minced garlic to the beef. Sauté for an additional 2-3 minutes until the onions become translucent.
- Stir in chili powder, salt, and pepper, ensuring the meat is evenly coated with the spices.
- Add the drained kidney beans and diced tomatoes to the pot. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to "Sealing" position, and switch to "Pressure Cook" mode on high pressure.
- Cook for 15 minutes, then allow a natural pressure release for 5 minutes before carefully performing a quick release.
- Open the lid, stir the chili, and let it sit for 2-3 minutes to allow the sauce to thicken.
- Serve hot, optionally garnishing with shredded cheese, sour cream, or chopped green onions.
Tips
- For extra depth of flavor, consider browning your ground beef thoroughly before adding other ingredients. The more caramelization, the better the taste!
- Don't skip the natural pressure release—it helps the meat become more tender and allows flavors to meld together.
- Customize your chili by experimenting with different bean types or adding a splash of beef broth for more liquid.
- If you prefer a spicier chili, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions.
- Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day as flavors continue to develop.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 70mg
