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.
14.5ouncecan crushed tomatoes or tomato pureenot paste
1cupbroth or water
Optional:
2-½cupsdiced sweet potatoesabout 2 small ones
1cupfrozen corn
1cupchicken broth
salt & pepper
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Instructions
Instant Pot Chili with Dry Beans:
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.
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.
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.
Add chili seasoning, cumin, and paprika. Finally add diced and crushed tomatoes, soaked beans, and broth and give it all a good stir.
Close the lid and turn valve to sealing. Cook on Manual for 30 minutes.
Southwest Option:
Once the timer is up, quick release the pressure. Open the lid, add diced sweet potatoes, corn, and broth.
Close the lid, turn valve to sealing, and cook for 5 more minutes on Manual.
Let the pressure release naturally (NPR) or quick release (QR).
Adjust seasoning with salt, pepper, or even chili. Serve with toppings of choice.
Instructions for Instant Pot Chili with Canned Beans:
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.
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.
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.
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).
Adjust seasonings and serve with your favorite toppings.
Nutrition
Nutrition Facts
Instant Pot Chili - Southwest Style
Amount per Serving
Calories
395
% Daily Value*
Fat
5.8
g
9
%
Cholesterol
39.3
mg
13
%
Sodium
448
mg
19
%
Carbohydrates
61.4
g
20
%
Fiber
14.8
g
59
%
Sugar
12.7
g
14
%
Protein
27.4
g
55
%
* Percent Daily Values are based on a 2000 calorie diet.
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