Instant Pot Chili

Instant Pot Chili
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 293.1
  • Total Fat: 7.6 g
  • Cholesterol: 31.3 mg
  • Sodium: 777.2 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 22.6 g

View full nutritional breakdown of Instant Pot Chili calories by ingredient
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Introduction

Using my new Instant Pot 7-in-1, I created this flavorful chili in less than an hour. You can add any veggies you'd like to this recipe. Using my new Instant Pot 7-in-1, I created this flavorful chili in less than an hour. You can add any veggies you'd like to this recipe.
Number of Servings: 8

Ingredients

    1 tsp Canola Oil
    1 lb Lean Ground Sirloin 10% Fat
    1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    2 cup, chopped Carrots, raw
    1 Can Bean Medley, canned, Unico (Drained)
    1 Can Tomato chopped canned (400g) (by LUNALIFE)
    1 can (6 oz) Tomato Paste
    8 gram Spice - Granulated Garlic (1 tbsp) (by SNCNFC)
    0.5 tsp Lawry's Season Salt
    2 tsp Lea & Perrins, Worcestershire Sauce
    1 tbsp Chili powder
    1 dash Salt & Pepper

Tips

Bulk up recipe with extra vegetables and legumes.
Can be made vegetarian by omitting ground meat.


Directions

Click (Saute) button on Instant Pot, add oil and meat. Saute until meat is browned. Add onions, carrots and saute for 5 minutes.

Once browned, add rest of ingredients and stir to combine. Click (Cancel) button and then (Meat/Stew) button. Leave time set to 35 minutes, set lid and close steam vent.

Cook until time ends and Instant Pot changes to "Keep Warm", allow pressure to release naturally. Open pot and stir well, season as needed.

Best is served with cheddar cheese, sour cream and tortilla chips.

Serving Size: Makes 6 - 8 Services

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