|Nutritional Information (per serving)|
View full nutrition label
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Saturated fat 6g||30%|
|Total sugar 6g|
|Vitamin C 18 mg||89%|
|Calcium 119 mg||9%|
|Iron 6 mg||31%|
|Potassium 965 mg||21%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Cooking a hearty beef and bean chili is a breeze with the Instant Pot. This classic chili is ready from start to finish in about an hour and tastes like it's been simmering for hours. With an Instant Pot, you can have a delicious, belly-warming bowl of red wine in record time, making it a family-friendly meal any night of the week. A variety of canned beans and roasted tomatoes give this chili amazing texture, flavor, and color.
The chili can also be used in many different ways. The recipe calls for canned kidney beans and black beans, but you can use any type of canned beans you have on hand in your pantry. Great northern beans, pinto beans and cannellini beans are excellent choices.
No Instant Pot? To make the chili, you can use another brand of electric pressure cooker or a stovetop pressure cooker. If using a pressure cooker, subtract about 5 minutes from the total time. Follow manufacturer's instructions for added fluids and precautions.
Serve the chili with a pan of freshly baked cornbread, cookies, crackers, or tortilla chips. Add a side salad or homemade coleslaw for a balanced, filling meal.
“This classic chili couldn't be simpler and it's way better than anything you can get in a can. With the instant pot you almost have your hands free. Layering the tomatoes on top of the beans worked great to avoid a burn error and cooking for a while.” 10 minutes after cooking the chili has really thickened. —Danielle Centoni
1 tablespoon Cook oil
1 Medium Onionchopped
4 medium sized cloves Garlicchopped
1 1/2 Pound minced meat
1 1/2 cups Low-sodium beef broth
1 (15-ounce) can black beansrinsed and drained
1 (15-ounce) can Kidney beansrinsed and drained
3 tablespoon Chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced fire roasted or regular tomatoes
8th ounces Tomato sauce
1 Cup grated cheddar cheesefor garnish, optional
1/4 Cup rough chopped corianderfor garnish, optional
1/4 Cup thinly sliced green onionsfor garnish, optional
1 Medium avocadodiced, for garnish, optional
1 Cup sour creamfor garnish, optional
Gather the ingredients.
Select the sauté button on the Instant Pot and add the cooking oil. When the oil is hot and shimmering, add the onions. Cook the onions for 3 minutes or until slightly softened. Add the garlic and cook about 30 seconds longer.
Add the ground beef to the pot and continue to cook, stirring frequently, until the meat is no longer pink, about 5 minutes. If desired, drain and discard excess fat.
Add the beef broth and stir. As you go, scrape the bottom of the pot to loosen any browned bits. Without stirring, layer the beans, spices, tomatoes and tomato sauce.
Cover the Instant Pot and make sure the steam vent is set to “seal.” Select the manual or pressure cook setting (high pressure) and set the timer for 15 minutes. When time is up, release briefly and switch to simmer. Continue cooking, uncovered, stirring frequently, until chili has thickened, 5 to 10 minutes.
Ladle the chili into bowls and top with your favorite garnishes.
- Tomatoes and tomato sauce tend to stick to the ground and can cause burns. Therefore, place them on top without stirring.
- In addition to boiling to evaporate excess liquids, there are a few other ways to thicken a pot of chili. Mashing some beans can increase the consistency. Or, to maintain Southwest flavor, add a tablespoon or two of masa harina or cornmeal to the chili and simmer for another 5 to 10 minutes.
- For spicier chili, add about 1/4 to 1/2 teaspoon crushed red pepper or 1 minced jalapeno pepper.
- For additional color and flavor, add about 1 to 1 1/2 cups of corn kernels to the chili after quickly loosening.
- For added flavor, sauté about 1/2 to 1 cup of diced peppers along with the onion.
- Make the chili with ground turkey instead of ground beef.
Here's how to store and freeze it
- Store remaining chili in a shallow, covered container in the refrigerator within 2 hours and consume within four days.
- To freeze chili, pour portions into freezer containers or zip-top freezer bags and freeze for up to six months.
Why did my chili burn in the Instant Pot?
Tomatoes and tomato sauce tend to stick to the bottom and can cause a burn error. To prevent the chili mixture from burning, be sure to layer the tomatoes and sauce on top of the beef, beans, and broth and avoid stirring.
What is the Instant Pot chili/bean setting?
The Instant Pot's bean/chili setting cooks at high pressure and can be adjusted for more (30 minutes) or less (25 minutes). You can choose the bean/chilli setting and quickly release after 15 minutes.