Instant Pot Chili
Craving something warm and satisfying? The Instant Pot Chili offers layers of flavor with a hearty mix of beans and spices. Perfect for a cozy dinner or a gathering with friends, this recipe is a must-try!
Equipment
- Skillet
- Oven
- Instant Pot
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 pounds ground beef
- 1/2 medium sweet onion diced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons Stone House Seasoning
- 2 teaspoons ground cumin
- 2 teaspoons unsweetened cocoa powder
- 2 cups beef stock or broth
- 2 28-ounce cans crushed tomatoes
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- cilantro chopped
- sour cream
- cheddar cheese shredded
- jalapeno pepper sliced
- avocado diced
- lime
- tortilla chips
Instructions
- Set the Instant Pot to the Sauté setting. Add the ground beef and onion and cook until the beef has browned and the onion is translucent, about 3-5 minutes. Drain away excess drippings from the ground beef.
- Stir in the tomato paste, chili powder, Stone House Seasoning, cumin, and the cocoa powder. Next, stir in the beef stock, crushed tomatoes, kidney beans, and black beans.
- Set the Instant Pot to 18 minutes at High Pressure. When the chili has finished cooking, use an oven mitt and carefully use the quick-release method to release the pressure according to manufacturer’s directions.
- Serve the Instant Pot Chili with toppings as desired.
Notes
- Make-Ahead: Prepare Instant Pot Chili as instructed. Allow to cool and then transfer to storage container(s). Store in the refrigerator for up to 3 days.
- Freezer-Friendly: Prepare Instant Pot Chili as instructed. Allow to cool and then transfer the chili to freezer-safe container(s). Store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight and then reheat and serve.