Easy Instant Pot Chili for Game Day!
An easy instant pot chili recipe with 3 types of beans plus hearty ground beef, bell pepper, tomato, and onion. Layered up with a delicious blend of smoky spice, this simple and satisfying chili recipe is sure to score a touchdown with football fans far and wide.
Equipment
Ingredients
- 2 lbs Ground Beef - 10 to 15%
- 1 large Bell Pepper - colorful red, yellow, or orange bell pepper medium diced
- 1 large Onion - red or yellow onion medium diced
- 1 15 oz can Pinto Beans - plain pinto beans drained then added
- 1 15 oz can Chili Beans - juices and all
- 1 15 oz can Red Kidney Beans - drained then added
- 1 14 oz can Diced Tomatoes - juices and all
- 1 20 oz can Crushed Tomatoes
- 1 tbsp plus 1 tsp Chili Powder
- 1 tbsp plus 1 tsp Chipotle Powder - Mesa Rosa chipotle powder seasoning, southwestern smoky blend
- 1 tsp Smoky Paprika
- ½ tsp Cumin
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Dried Oregano - crushed with your fingertips and tossed in
- 1¼ cup Beef Stock
- ½ tbsp Coarse Salt
- 1/2 tsp Cracked Pepper
- Olive Oil
- Sour Cream - as desired optional for topping
- Shredded Cheese - as desired for topping
- Tortilla Strips or Fritos - as desired for topping
- Chopped Chive or Green Onion - as desired for topping
Instructions
- Push the sauté button on the instant pot and drizzle in a few teaspoons of olive oil. Wait a few minutes for the pot to get hot and add the ground beef to the pot. Begin browning the ground beef as you break it apart with a wooden spoon.
- Once meat is just browned, add in the diced onion and diced bell pepper. Cook until vegetables are tender, another 5 minutes or so.
- Add seasonings, tomatoes, and beans: Sprinkle in chili powder, chipotle powder seasoning, paprika, cumin, onion powder, garlic powder, dried oregano, and coarse sea salt plus cracked pepper. Splash in the beef stock and give the mixture a stir to incorporate seasonings.
- Lastly, over the top of the ground beef chili mixture, add in the can of diced tomato, the can of crushed tomato, plus the can of drained pinto beans, drained kidney beans, and chili beans with their juices.
- Place the lid back over the instant pot and twist into the locked/closed position.
- Hit the chili/bean button on the instant pot and let cook.
- When time is up, either let sit and allow to release pressure manually or hit the pressure release button.
- Serve hot with your favorite toppings.
Nutrition
Calories: 530kcalCarbohydrates: 10gProtein: 36gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 144mgSodium: 1740mgPotassium: 785mgFiber: 2gSugar: 4gVitamin A: 2249IUVitamin C: 37mgCalcium: 227mgIron: 4mg
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