Instant Pot Chili

1 Tbsp. vegetable oil

2 lbs ground beef

1 large onion, diced

1 large green pepper, diced

4 cloves garlic, minced

Salt & pepper, to taste

2 Tbsp. beef bouillon

1 Tbsp. Cumin

2 Tbsp. Chili powder

1/4 cup sugar

1 28 oz can crushed tomatoes or 28 oz tomato sauce

1 15 oz can Rotel, original or hot…your choice

1 15 oz can Ranch Style or kidney beans

  1. Set Instant Pot to ‘Saute’.  When ‘Hot’ add oil and then the ground beef, onions, green pepper and garlic and cook through.
  2. To cooked meat mixture add:  salt & pepper, beef bouillon, cumin, chili powder and sugar, mix well and let simmer for 2 or 3 minutes so flavors can incorporate.
  3. Add crushed tomatoes, Rotel (entire can, liquid too) & beans, mix well.
  4. Turn Instant Pot off.  Put lid on and ensure that the steam valve is closed.
  5. Set Instant Pot to ‘Manual’, adjust to high pressure and cook for 10 minutes.
  6. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) until pin drops.  (Will take about 10 minutes)
  7. When pin drops, remove lid and serve with your favorite toppings…ours are Fritos, shredded cheese and sour cream.


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