Instant Pot Chili
Servings: 4 servings
Calories: 614cal
Equipment
Ingredients
Homemade Chili Seasoning
- 2 Tbsp all purpose flour
- ¼ cup onion minced
- 3 tsp chili powder
- 1 tsp salt
- ½ tsp crushed red pepper
- ½ tsp minced garlic
- 1 tsp sugar
- 1 tsp ground cumin
For the Chili
- 1 ½ lbs ground beef
- 15 oz dark red kidney beans canned
- 14 oz diced tomatoes canned, undrained - we like fire roasted
- ¾ cup water
- 2 Tbsp fresh parsley 2 Tbsp - 3/4 cups chopped, optional
Instructions
- Set the Instant Pot to saute mode. Brown the ground beef and drain the excess grease.
- In a separate bowl, whisk the spices together. Add to the ground beef and stir, cooking for 2 minutes.
- Add the bean, tomatoes, and water. Stir and set to high pressure for 15 minutes with natural release for 5. Quick release the remaining pressure.
- Add the chopped parsley for garnish and serve.
Video
Notes
- Fairly lean ground beef is best, 85-90% is what I use. I find that to be the perfect ratio. If you'd like, you can add in some ground sausage as you see fit. Canned dark red kidney beans are what I use, but regular red kidneys are great too. You also need canned tomatoes, I use fire-roasted diced because I love the added flavor. Feel free to add sliced jalapenos or green peppers as well.
Nutrition
Serving: 1serving (1 cup) | Calories: 614cal | Carbohydrates: 34g | Protein: 40g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 741mg | Potassium: 1149mg | Fiber: 10g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 8mg
