Instant Pot Chili Bowl (Print Format)
Tender beef and beans simmered with tomatoes and bold spices in a pressure cooker for rich chili flavor.
# Ingredients:
→ Proteins
01 -
2 lb ground beef, 90% lean
→ Vegetables and Aromatics
02 -
1 onion, finely diced
03 -
1½ tsp minced garlic
04 -
28 oz can diced tomatoes, undrained
→ Canned Goods
05 -
3 cans (8 oz each) tomato sauce
06 -
1 can (15 oz) kidney beans, drained and rinsed
07 -
1 can (15 oz) pinto beans, drained and rinsed
→ Liquids
08 -
¾ cup beef broth
09 -
2 tsp olive oil
→ Spices and Seasonings
10 -
2 tbsp chili powder
11 -
2 tsp ground cumin
12 -
2 tsp smoked paprika
13 -
2 tsp cocoa powder
14 -
1 tsp granulated sugar
15 -
1½ tsp kosher salt
16 -
¾ tsp ground black pepper
→ Toppings (optional)
17 -
Shredded cheese, diced tomatoes, chopped green onions, sour cream
# Steps:
01 -
Set the Instant Pot to 'Sauté' mode on 'More' setting. Add olive oil and ground beef. Cook until browned, breaking up the meat with a spatula as it cooks.
02 -
Add the finely diced onion to the pot and cook for 3 minutes or until softened.
03 -
Stir in minced garlic, diced tomatoes (with juice), tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, sugar, kosher salt, black pepper, kidney beans, and pinto beans.
04 -
Secure the lid and set the Instant Pot to the 'Chili/Beans' cooking program. Cook for 20 minutes at pressure. Release pressure manually or allow it to release naturally.
05 -
Ladle the chili into bowls and garnish with optional shredded cheese, diced tomatoes, chopped green onions, and sour cream as desired.
# Tips:
01 -
For deeper flavor, allow chili to rest for 10 minutes after pressure release; flavors will meld further.