Delicious Chili made In an Instant Pot with ground beef, beans, veggies, and lots of spices. This chili recipe is easily made less than an hour.
Prep your ingredients first by dicing onion, bell peppers, jalapeno peppers, and tomatoes. Open all the cans and drain off bean liquid. Peel garlic.
TIP: if you want chili to be spicier, leave jalapeno seeds in. If you do not want it to be too spicy, choose younger jalapeno peppers without any lines on the skin and take out all seeds and membrane out of jalapeno.
Set Instant Pot to “Saute” setting and give it a couple of minutes to warm up. Add some oil to the pot and saute onions and bell peppers until softened.
Smash and mince garlic and add it to the pot as well. Let it saute until fragrant and then, add tomatoes and jalapeno. Stir everything and let it saute for a few minutes.
Add ground beef to the pot, break it apart and let it cook for a couple of minutes. Stir well and try to break up all the lumps at it’s sauteing.
Once ground beef is mostly browned, add beans, canned tomatoes, tomato sauce, beef stock, and all the seasoning. Stir everything very well.
Close the lid and latch it. Make sure to turn the valve to “seal” and set pressure cooker to “Beans/Chili.” If your pressure cooker does not have that setting, set it to cook on high pressure for 30 minutes.
Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.