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Instant Pot Chili Recipe

Instant Pot Chili - Southwest Style

This amazing Instant Pot Chili is guaranteed to satisfy any comfort food cravings! The optional twist for Southwest Chili includes sweet potatoes and corn for a delicious sweet and spicy flavor kick.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8
Calories 395 kcal
Author Leelalicious

Ingredients

  • 1-1/2 cups dry pinto, black, or kidney beans soaked overnight (or replace with 2 14-ounce cans of beans)
  • 1 tablespoon oil
  • 1 pound extra lean ground beef
  • 2 tablespoons chili seasoning
  • 1/2 tablespoon ground cumin
  • 1 teaspoon paprika powder
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 28 ounce can diced tomatoes
  • 14.5 ounce can crushed tomatoes or tomato puree not paste
  • 1 cup broth or water

Optional:

  • 2-1/2 cups diced sweet potatoes about 2 small ones
  • 1 cup frozen corn
  • 1 cup chicken broth
  • salt & pepper

Instructions

Instant Pot Chili with Dry Beans:

  1. Pick over and rinse the beans. Add to a bowl and cover with plenty of water. Let soak overnight or at least 12 hours. When ready to cook, drain the water and rinse the beans again.
  2. Select Sauté on your Instant Pot. Once the display shows HOT add the oil and ground beef. Brown the beef while stirring often to break up chunks.
  3. Then stir in onion, bell pepper, and garlic. Make sure to loosen up any browned bits that may be stuck to the bottom of the pan. If necessary, add a few tablespoons of water to loosen those.

  4. Add chili seasoning, cumin, and paprika. Finally add diced and crushed tomatoes, soaked beans, and broth and give it all a good stir.

  5. Close the lid and turn valve to sealing. Cook on Manual for 30 minutes.

Southwest Option:

  1. Once the timer is up, quick release the pressure. Open the lid, add diced sweet potatoes, corn, and broth.

  2. Close the lid, turn valve to sealing, and cook for 5 more minutes on Manual.
  3. Let the pressure release naturally (NPR) or quick release (QR).
  4. Adjust seasoning with salt, pepper, or even chili. Serve with toppings of choice.

Instructions for Instant Pot Chili with Canned Beans:

  1. Select Sauté on your Instant Pot. Once the display shows HOT add the oil and ground beef. Brown the beef while stirring often to break up chunks.

  2. Then stir in onion, bell pepper, and garlic. Make sure to loosen up any browned bits that may be stuck to the bottom of the pan. If necessary, add a few tablespoons of water to loosen those.

  3. Stir in chili seasoning, cumin, and paprika. Finally add diced and crushed tomatoes, drained beans, diced sweet potatoes, corn, and broth and give it all a good stir.

  4. Close the lid and turn valve to sealing. Cook on Manual for 10 minutes. Let the pressure release naturally (NPR) or turn the valve to venting for quick release (QR).

  5. Adjust seasonings and serve with your favorite toppings.

Recipe Video

Nutrition Facts
Instant Pot Chili - Southwest Style
Amount Per Serving
Calories 395 Calories from Fat 52
% Daily Value*
Total Fat 5.8g 9%
Cholesterol 39.3mg 13%
Sodium 448mg 19%
Total Carbohydrates 61.4g 20%
Dietary Fiber 14.8g 59%
Sugars 12.7g
Protein 27.4g 55%
* Percent Daily Values are based on a 2000 calorie diet.