Description
Instant Pot Quick Chili with Canned Beans recipe. What's the quickest way to get dinner on the table? Pressure cooker chili, of course.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 cloves garlic, crushed
- ½ teaspoon fine sea salt
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 pound ground beef (Preferably 85% lean ground round or 80% lean ground chuck)
- 1 ½ cups water (or homemade chicken broth, or low-sodium store-bought broth)
- 4 (14- to 16-ounce) cans of beans, drained (kidney, pinto, black, or a mix of beans)
- (28-ounce) can crushed tomatoes
- 1 teaspoon fresh ground black pepper
- ½ teaspoon fine sea salt
Instructions
- Sauté the aromatics: Heat 1 tablespoon of vegetable oil in an Instant Pot set to sauté mode-high until shimmering. (Use medium heat in a stovetop pressure cooker). Add the onions, garlic, and sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes.
- Toast the spices and cook the beef: Make a hole in the center of the onions and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot with a flat-edged wooden spoon. Add the water and cook the beef, stirring often and breaking up any clumps of beef, until the beef just loses its pink color, about 3 minutes.
- Everything in the pot: Scrape the bottom of the pot one last time with the flat-edged wooden spoon to make sure nothing is sticking. Stir the beans and crushed tomatoes into the pot.
- Pressure Cook on High for 10 minutes with a Natural Release: Lock the lid on the pressure cooker. Cook at high pressure for 10 minutes in an Instant Pot or other electric PC, or 8 minutes in a stove top pressure cooker. (Use Manual, Pressure Cook, or Pressure Cook-Custom mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.)
- Season and serve: Unlock the lid, and open it away from you to avoid the hot steam. Stir in the black pepper, and 1/2 teaspoon of salt. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooking
- Cuisine: American
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Nutrition
- Serving Size: 2 cups of chili
- Calories: 386
- Sugar: 5.6 g
- Sodium: 1375.1 mg
- Fat: 11.9 g
- Carbohydrates: 46.8 g
- Fiber: 18.5 g
- Protein: 25.9 g
- Cholesterol: 38.6 mg