Instant Pot Chili Con Carne

Chili with cheese and beans and green onions in a white bowl.

Chili con carne is one of those classic comfort foods that never goes out of style. And thanks to the Instant Pot, it's now easier than ever to make this dish at home. This recipe is perfect for a busy weeknight dinner, and it's sure to please the whole family. So don't wait - give this chili a try today!

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Course: Main Course

Cuisine: American, Instant Pot

Keyword: Instant Pot Chili Con Carne

Prep Time: 15

Cook Time: 25

Servings:

Calories: 518kcal

Equipment

Instant Pot

Ingredients

1 tablespoon olive oil
2.25 pounds ground beef
1 large onion diced
1 green bell pepper seeded and diced
1 teaspoon garlic powder
2 to 4 cups beef broth depending on desired thickness
1 15 ounce can red kidney beans drained and rinsed
1 15 ounce can black beans drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin powder
Salt and black pepper to taste
¼ teaspoon cayenne pepper optional
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste

Instructions

With the electric pressure cooker on the saute mode, heat until “hot.” Adding olive oil, the ground beef, onion,and green pepper. Cook until the beef is completely browned. Transfer the meat mixture to a colander to drain well.
While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
Return the meat mixture to the electric pressure cooker.
Add the kidney beans, black beans, chili powder, cumin, salt, black pepper and cayenne pepper to the meat mixture. Stir to evenly distribute the ingredients.
Over the top, pour the tomatoes and dot with tomato paste. Do not stir.
Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 25 minutes.
When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.
Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.

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