High Protein Instant Pot Chili
This high-protein Instant Pot chili is perfect for busy days when you need a quick, satisfying meal. It’s ready in under 40 minutes, much faster than stovetop chili. This dish uses ground beef, canned kidney beans, and a mildly spicy tomato sauce. It’s a one-pot recipe that is easy to make and clean up.
Ingredients
- 1 tablespoon olive oil, avocado oil, or coconut oil
- 1 diced yellow onion,
- 1 diced green bell pepper
- 4 garlic cloves, peeled and minced or pressed
- 2 tablespoons tomato paste, or ketchup
- 1 ½ pounds lean ground chuck roast, 85/15
- 2 (15 oz.) cans kidney beans, drained and rinsed
- 1 ½ cups beef broth or water
- 1 (15 oz.) can chopped tomatoes, with liquid from the can or 2 cups diced tomatoes
- kosher salt and pepper to taste
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper use ¼ teaspoon for mild
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper and sauté until softened, about 4 minutes. Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in tomato paste.
- Add the meat and season with a little salt and pepper. Cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add the beans, water or broth, tomatoes, and spices. Stir to combine.
- Press CANCEL to stop the SAUTÉ mode.
- Lock the lid into position and set the pressure release valve to SEALING. Select PRESSURE COOK and adjust to high pressure for 15 minutes.
- When the cooking time is up, slide the quick-release valve to the OPEN position to let the steam escape for 2-3 minutes.
- Unlock the lid and press the SAUTÉ function on NORMAL/MEDIUM. Cover the pot and simmer the chili uncovered, scraping the bottom to release browned bits. Stir occasionally until it reduces slightly, about 5-6 minutes. Press CANCEL when done.
- Let the chili cool until the pot is safe to handle, then adjust the seasoning to taste.
Notes
For No Bean Chili, add an additional half pound of ground beef.
How to Store and Reheat Chili
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat or in the microwave, stirring halfway through.
Nutrition
Calories: 307.1kcalCarbohydrates: 9.1gProtein: 38.2gTotal Fat: 12.9gSaturated Fat: 4.5gTrans Fat: 0.6gCholesterol: 105.5mgSodium: 826.3mgPotassium: 877.2mgFiber: 3.2gSugar: 3.3gNet Carbohydrates: 5.9g
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