The best instant pot chili recipe
I have tried so many different instant pot chili recipes from healthy to easy, but in my opinion, this is the best instant pot chili recipe.
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Servings: 6
Calories: 884kcal
Ingredients
- 3 tbsp Coconut oil Most other vegetable oils will work.
- 1 Large Onion (roughly chopped) Red or white.
- 5 Cloves Garlic (roughly chopped)
- 1 Whole Chili (roughly chopped)
- 2 tsp Cumin
- 1 tsp Oregano
- ½ tsp Cayenne
- 800 g Beef (minced or ground)
- 400 ml Beef stock
- 400 g Kidney beans (no need to drain)
- 400 g Black beans (no need to drain)
- 400 g Tinned tomatoes
- 1 tbsp Dark chocolate powder
- 3 tbsp Tomato puree
- 1 tbsp Worcester sauce
- Season to taste
- 500 g Long grain or basmati rice (rinsed)
- 700 ml Cold water
- 2 Whole Spring/green onions (roughly chopped)
- 1 bunch Coriander (cilantro) - roughly chopped To garnish.
- 100 g Cheddar cheese (grated)
- 100 ml Sour cream
Instructions
- Add the oil to the instant pot and set to saute.
- When the oil is hot, add the onion and fry until softened (around 3 minutes).
- Now add the garlic followed by the chili, cumin, oregano and cayenne.
- Stir together and then add the mince. Roughly brown.
- Add the stock, kidney beans, black beans, tinned tomatoes, tomato puree, Worcester sauce and chocolate. Season to taste and stir well together. Deglaze the pot if necessary.
- Put a tall trivet in the pot and add the prepared rice with the water in a suitable container.
- Put the lid on and set to high pressure for 10 minutes. Leave under pressure for another 10 minutes and then do a quick release
- Remove the lid and then remove the rice.
- Serve and enjoy.
Video
Nutrition
Calories: 884kcal | Carbohydrates: 110g | Protein: 54g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 473mg | Potassium: 1560mg | Fiber: 14g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 9mg