Ingredients
Method
- Add the ground beef to the instant pot and cook on the sauté setting. Cook until the beef is browned using a spatula to break up the beef while cooking.
- Then add in the other ingredients except for the cheese and sour cream. Stir to combine all the ingredients.
- Seal and cook on high pressure for 15 minutes with a quick release.
- Serve topped with the cheddar cheese and sour cream. Enjoy!
Notes
- Use lean ground beefto prevent the chili from being too greasy. You can also use ground turkey or ground chicken in pressure cooker chili.
- Feel free to use what you have. Use other beans if you prefer or instead of beans you can add other vegetables, it's tough to go wrong!
- The toppings are optionalbut they really enhance the dish.
- Double the recipe to have extra to freeze. This isn’t any extra work and you have extra meals ready to go. It is one of the easiest instant pot recipes to make and you can easily double this to freeze.
- Cocoa Powder. Some people like to add cocoa powder to their chili. This enhances the flavor if you add just 1 teaspoon. Don’t add too much or it will compete with the flavors instead of enhancing it.
How do you thicken chili in an instant pot? - If you prefer a thicker chili, make a slurry using 2 tablespoons cornstarch and 2 tablespoons water. Combine and add to the chili using the saute mode.The chili will thicken quickly. (This is optional and based on preference.)