Instant Pot chili
A thick, three-bean beef chili that tastes like it simmered all afternoon, done start to finish in under an hour.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.48 a serving
- 450 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 lb 85/15 ground beef
- 1 cup beef broth
- 1 can crushed tomatoes, 28 oz
- 1 cup shredded cheddar (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tbsp olive oil
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1½ tsp salt
Each serving has about 450 calories, 30 g protein, 49 g carbs and 16 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No 85/15 ground beef? 90/10 ground beef works.
- No beef broth? Bone broth works.
- No crushed tomatoes? Diced tomatoes work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the onion and pepper, the garlic, and and all the beans.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Press , heat the oil and cook the beef and onion, breaking up the meat, until no pink remains, about 8 minutes.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Medium-high heatTimer: 8 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the pepper, garlic, chili powder, cumin, smoked paprika, oregano and salt and stir for 1 minute.
Medium heatTimer: 1 min
Press Cancel. Pour in the broth and scrape the bottom until nothing is stuck, then stir in the beans.
Pour the crushed tomatoes over the top and don’t stir them in.
Dolly’s tip: Thick tomatoes on the bottom scorch and trigger the burn warning. Left on top, they’re safe.Lock the lid, set the valve to Sealing and pressure cook on High for 10 minutes, then let the pressure release on its own for 10 minutes before venting the rest.
Timer: 20 min
Stir well, taste for salt, and serve topped with cheddar and sour cream.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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