Yield: 8 Servings

Instant Pot Chili

Instant Pot Chili

This recipe for Instant Pot Chili is the perfect easy party recipe for football season!

Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes

Ingredients

For the Instant Pot Chili

  • 1 pound ground beef
  • 2 stalks celery, finely diced (you can leave this out if you want)
  • 1/2 green bell pepper, finely diced (you can leave this out if you want)
  • 1 small onion, diced
  • 3/4 cups beef stock
  • 2 14-ounce cans of Hunt's® diced tomatoes (I use fire roasted)
  • 1 8-ounce can Hunt's® Tomato Sauce
  • 1 tablespoon Hunt's® Tomato Paste
  • 1 16-ounce can BUSH’S® Mild Pinto Chili Beans
  • 1 packet McCormick® Chili Seasoning Mix

For the Chili Bar Toppings

  • 1 red onion, chopped
  • 1 bunch cilantro, chopped
  • 1 avocado, chopped
  • 2 cups macaroni, cooked al dente
  • Sour cream
  • Hot sauce

Instructions

  1. Turn your pressure cooker on to the saute setting. Cook ground beef, celery, green pepper and onion until the ground beef is no longer pink.
  2. Add the beef stock to the pot and scrape up any brown bits from the bottom of the pot.
  3. Add the remaining chili ingredients and stir to combine.
  4. Place the lid on the pressure cooker and make sure the valve is closed to "sealing". Cook on Soup/Chili mode (or normal pressure cook mode) for 18 minutes.
  5. Let the pressure release naturally for 10 minutes. Then, carefully open the valve until fully released.
  6. To assemble the chili bar: place all topping ingredients in small bowls. Turn the pressure cooker to warm and set alongside the toppings. Let everyone serve themselves!

Notes

If you want to make your own chili seasoning, this is the recipe I use. It's so good!

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 447Total Fat: 19gFiber: 11gSugar: 6gProtein: 30g