Instant Pot Beef Chili
If you're looking for a quick and easy instant pot chili recipe - you will love this. It is the BEST instant pot chili made with ground beef, tomatoes, and beans.
Servings 8 servings
Calories 406kcal
Ingredients
- 1 large onion chopped
- 2 lbs. ground beef
- 28 oz. can stewed tomatoes
- 16 oz. can dark kidney beans undrained
- 15 oz. can chili with beans
- 1 can tomato soup 10.75 ounces
- 1 teaspoon BBQ sauce
- ¼ teaspoon garlic salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- ¼ teaspoon chili powder
- pinch of sugar
Instructions
FOR THE INSTANT POT:
- Press the "Saute" button, brown the beef and the onions.
- Add the tomatoes, kidney beans, chili with beans, tomato soup, BBQ sauce, garlic salt, garlic powder, onion salt, chili powder and sugar.
- Cover the pot and make sure the vent on the top of the cover is set to "Sealing". Press the "Pressure Cook" or "Manual" button on high pressure. Set timer to 20 minutes. Natural release.
- Carefully open lid. Serve with toppings.
FOR THE SLOW COOKER:
- In a skillet, brown ground beef and onions. Leave ground beef in larger chunks. Drain once ground beef is evenly cooked.
- Spoon meat and onion into slow cooker.
- Stir in stewed tomatoes, kidney beans, chili with beans, tomato soup, BBQ sauce, garlic salt, garlic powder, onion salt, chili powder and sugar.
- Cover. Cook on HIGH for 4 hours. Serve with sour cream, shredded cheese and tortilla chips.
Notes
- To freeze, place the chili in a covered airtight container or heavy-duty freezer bag up to 6 months.
Nutrition
Calories: 406kcal | Carbohydrates: 28g | Protein: 29g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1009mg | Potassium: 1112mg | Fiber: 7g | Sugar: 9g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 6mg