Easy Instant Pot Chili
With this Easy Instant Pot Chili recipe you not only get a perfectly seasoned and flavorful chili in 45 minutes, but a kid-friendly chili that's low on heat and high on taste. Made with 4 ingredients that elevate it's flavor: tomato paste, cocoa powder, red wine, and red wine vinegar.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Diet: Low Lactose
Keyword: easy recipes, instant pot recipe, winter recipes
Servings: 8
Calories: 388kcal
Author: Kristina Tipps
Set the Instant Pot to saute. Add the olive oil, onions, peppers, and beef. Saute until beef browns, about 8 minutes. Add garlic during the last 2 minutes.
Add red wine to deglaze, scraping the bottom of the pot to loosen any brown bits. Saute for 5 minutes to allow liquid to reduce.
Add beef broth and deglaze again to ensure nothing is stuck to the bottom. Pour in diced tomatoes and their juices, corn, drained beans, tomato paste, cocoa powder, chili powder, cumin, salt, onion powder, and black pepper. If using cayenne pepper, add it now.
Close and seal the lid. Set to pressure cook on high for 20 minutes. Complete a controlled quick release when finished pressure cooking. Open lid, stir well and add a splash of red wine vinegar (about 1-2 tablespoons).
If possible, let chili sit for 20 minutes to 2 hours before serving. Serve with sour cream, cheese, green onions, and jalapenos. If desired, add a pinch of cayenne pepper to individual bowls to increase spiciness.
The tomato, corn, and bean cans may range from 13-15 oz cans, depending on brand.
For the most flavorful chili, let it sit for a few hours to 1 day before serving.
Serving: 8oz | Calories: 388kcal | Carbohydrates: 6g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 846mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 3mg