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Instant Pot Beef Chili

This Instant Pot Chili recipe is so full of flavor from crisp bacon, cocoa powder, fire-roasted tomatoes, smoked paprika, brown sugar, and garlic. Ready in about 40 minutes this is going to become your new favorite weeknight chili.
Course main meal beef
Cuisine American
Keyword how long to cook chili in an instant pot, how to make chili in an instant pot, instant pot chili recipe
Prep Time 2 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 428kcal
Author Beth Pierce

Ingredients

  • ½ tablespoon vegetable oil
  • 6 slices bacon
  • 1 ½ lb. ground beef or ground turkey
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 cups low sodium beef broth
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can dark red kidney beans rinsed and drained
  • 1 15 ounce can light red kidney beans rinsed and drained
  • 1 14.5 ounce can fire roasted tomatoes
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • ¼ teaspoon red pepper flakes
  • teaspoon ground cayenne
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Turn the instant pot to sauté and add just a thin coating of vegetable oil. Once hot add the bacon and cook until the bacon is crisp. Add the ground beef cooking until it is about halfway browned breaking it up with a spatula or spoon as it cooks.
  • Once the beef is halfway browned add the onion and continue cooking until the beef is browned and the onions are soft. Turn the instant pot off and let the pot cool for just a couple of minutes before adding the garlic.  Add the garlic and stir and letting the residual heat cook it.
  • Add the beef, broth, tomato sauce, dark red kidney beans, light red kidney beans, fire roasted tomatoes, chili powder, ground cumin, cocoa powder, smoked paprika, brown sugar, red pepper flakes, and ground cayenne.
  • Seal the instant pot and pressure cook on high pressure for 20 minutes. Press the quick release and remove the lid. Season with kosher salt and fresh ground black pepper to taste.

Nutrition

Calories: 428kcal | Carbohydrates: 7g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 439mg | Potassium: 650mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1411IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg