Instant Pot Chili Recipe
Instant Pot Chili is perfect for those of us who want delicious tasting chili quickly. This version is a classic blue ribbon recipe you will love.
Servings 4
Calories 702kcal
Ingredients
- 1 lb ground beef
- 1/2 cup chopped white onion
- 1 tablespoon oil
- 2 cans 15.5 oz each, kidney beans, drained and rinsed
- 1 can 14.5 oz, diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- optional for serving: shredded cheddar cheese
Instructions
- Add beef, onion and oil to the instant pot and set to saute.
- Heat meat, uncovered until browned.
- Add remaining ingredients and mix well.
- Place the lid on the instant pot and seal shut.
- Set the pot to manual, high pressure for 5 minutes.
- When cooking is complete, quick release steam and open the pot.
- Stir before serving topped with shredded cheddar cheese (optional).
Notes
*Note: Cooking time doesn't include time it takes for pressure cooker to come to pressure.