Really Good Instant Pot Chili
This REALLY GOOD Instant Pot Beef Chili is perfectly flavored with just the right amount of spices to leave you craving a second bowl!
Servings: 8 bowls
Equipment
- Instant pot
Ingredients
- 1 lb grass-fed ground beef
- 1 tbsp olive oil
- 1 pinch salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup all-purpose flour or GF flour
- 15 oz kidney beans, drained
- 15 oz pinto beans, drained
- 15 oz black beans, drained
- 15 oz medium chunky salsa
- 15 oz tomato sauce (pasta sauce)
- 4 oz diced jalapeno or habanero peppers
Chili Seasoning
- 2 tbsp chili powder
- 1 tsp each, cumin, paprika, garlic and onion powder
- 1/2 tsp each, red pepper flakes and cayenne pepper
- salt and pepper, to taste
Instructions
- Turn instant pot on saute mode. Add oil, when hot add ground beef, chopped onions, minced garlic and season with a pinch of salt and pepper. Stir and sauté until no longer pink (about 7 mins)
- Next add in tomato paste and flour, stir well to combine and incorporate the flour.
- Add chili seasonings and once again stir well.
- Now add remining ingredients; beans, salsa, tomato sauce and jalapeños. Give it a good stir. If you like your chili a little more saucy/brothy add water as needed.
- Cancel saute mode, lock the lid and cook on HP for 10 minutes. When done allow for 10 mins of NPR then quickly release remaining pressure.
- Serve chili with shredded Gruyere cheese, sour cream, cilantro, crusty bread or whatever you like
Notes
GLUTEN-FREE - to make this recipe gluten-free be sure to use gluten-free flour as a thickening agent. Also make sure the store bought jar ingredients are free of gluten.
DAIRY-FREE - this recipe is dairy free. Do not add cheese as topping if dairy-free
VEGAN - for a Vegan version, either use vegan *beef* or omit from this recipe