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.
Servings: 8
Calories: 388kcal
Equipment
Ingredients
- 2 lbs ground beef
- 3 tablespoon extra virgin olive oil
- 1 large onion chopped
- 1 bell pepper chopped
- 4 garlic cloves minced
- 1 cup red wine Merlot or Cabernet Sauvignon
- 1 cup beef broth
- 2 15 oz cans diced tomatoes plus the juices
- 1 15 oz can corn drained
- 1 15 oz can kidney beans drained
- 1 15 oz can pinto beans drained
- 2 tablespoon unsweetened cocoa powder
- 3 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1-2 tablespoon red wine vinegar
- ¼-1/2 teaspoon cayenne pepper optional
Instructions
- 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.
Notes
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.
Nutrition
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