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Instant Pot Chili

Instant Pot Chili

The ultimate comfort food, my Instant Pot Chili delivers a rich, hearty flavor in no time. Packed with savory ingredients and topped with your favorites, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight and enjoy every delicious bite!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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
  • Jalapeño pepper sliced
  • Avocado diced
  • Lime
  • Tortilla chips

Equipment

  • Skillet
  • Oven
  • Instant Pot
  • Chef's Knife
  • Wooden Spoon
  • Cutting Board

Method
 

  1. 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 to 5 minutes. Drain away excess drippings from the ground beef.
  2. 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.
  3. 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.
  4. Serve the Instant Pot Chili with toppings as desired.

Notes

  • Make-Ahead: Prepare Instant Pot Chili as instructed. Allow to cool and transfer to storage container(s). Store in the refrigerator for up to three days.
  • Freezer-Friendly: Prepare Instant Pot Chili as instructed. Allow to cool and transfer the chili to freezer-safe container(s). Store in the freezer for up to three months. To serve, allow to thaw in the refrigerator overnight and then reheat and serve.