Chili is a family favorite around here. It’s hearty and filling- and easy. It’s the perfect meal for our large family. This instant pot chili fills up almost the entire pot which makes it great for a crowd. It is perfect for a large dinner party, a large family, or made as freezer meals to reheat for quick on-the-go lunches or dinners.
Instant Pot Chili
1-2 lbs ground beef
3-4 cloves garlic
1 16-oz bag dry red kidney beans
4 cups broth
3 T chili powder
1-2 tsp dried oregano
1 tsp cumin- optional
6 cups diced tomatoes (2 large cans or grow your own)
3 cups water
salt and pepper to taste
How to Make Instant Pot Chili
Place the 4 cups of broth and the dry kidney beans into the pot of your Instant Pot ( I have the 7-in-1 6 quart pot).
Add 2 T of chili powder and salt and pepper
Place the lid on your pot and press the beans/chili button. The timer should read 30 minutes. Allow it to come to pressure and cook.
While the beans are cooking, saute beef with onion and garlic
When the timer beeps, do a quick release and open up the pot
Add the meat, tomatoes, water, oregano, cumin, and the additional 1T of chili powder and stir well.
At this point your pot should be quite full. Close up the Instant Pot again and hit the chili/beans button once more. Allow it to come to pressure and cook.
Do a quick release when the chili has finished cooking
Serve with cheese, chips, crackers or plain- what ever you like to put on your chili!
I like to make this big pot and it serves us dinner and then lunch for a few days. It also freezes well for easy reheated lunches or dinners.
© 2016, Sarah R Toney. All rights reserved.