Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings–we love sour cream, shredded cheese, and cilantro!

Quick Info

⏱️ 50 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

464 cal • 42g protein • 35g carbs • 21g fat

Tags

[North American] • [Gluten-Free] • [Easy] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 pound ground beef
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ¼ cup tomato paste
• 1 28-ounce can of whole peeled tomatoes
• 1 15-ounce can of kidney beans, drained and rinsed
• 1½ cups chicken stock
• Shredded cheddar cheese, for serving
• Roughly chopped fresh cilantro leaves, for serving
• Sour cream, for serving

Instructions Preview

1. Set the Instant Pot to sauté and add the o…
2. Add the ground beef and cook, breaking up …
3. Add the tomatoes and use a potato masher t…

…and 2 more steps

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