Instant Pot Chili

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Instant Pot Chili is an award winning family recipe. This chili is bursting flavor and a great weeknight meal. You can have dinner on the table in about 30 minutes with this delicious Instant Pot meal.

Prep Time10

Cook Time20

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 458kcal

Author: Wendy

Equipment

Instant Pot or Pressure Cooker

Ingredients

1 lb. ground beef or for healthier options, ground turkey, or ground chicken
2 tablespoon vegetable oil
1 red bell pepper diced
1 green bell pepper diced
½ white onion
28 oz red tomatoes diced 28 oz can
1 tablespoon salt
½ tablespoon pepper
2 tablespoon chili
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cayenne pepper
tablespoon Maza Haran as needed to thicken

Instructions

Set your instant pot to sauté mode. Add 2 tablespoons of vegetable oil.
Once your oil is hot, add your bell peppers, and onion. Sauté well to release the flavors until softened. About two minutes.
Add your ground meat to the Instant pot. Brown.
Add all of your seasonings except for the Maza Heron. Mix well.
Put the lid on your instant pot by twisting the lid and closing the valve by pushing it away from you. Set It to the pressure for zero minutes. It will take about 10 to 15 minutes to build to pressure. Once it is done cooking, allow it to manually release for 15 minutes. After the 15 minutes, naturally release by using a hot pad or towel to pull the valve toward you.
Once all of the pressure has been released, twist open the Instant pot lid and remove. Add 1 tablespoon of the Maza Heron if so desired to thicken your chili. Continue to add 1 tablespoon at a time until desired consistency.
Serve this chili in a bowl as is topped with sour cream, jalapeños, and chives! You can also top it on a hotdog for a chili dog! Enjoy!

Notes

If you do not have Maza Haran. You can use a flour or cornstarch slurry to thicken your chili instead.

Nutrition