Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1/4 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add chopped onion and minced garlic to the pot. Sauté for 3-5 minutes, until the onion softens.
- Stir in diced tomatoes, kidney beans, black beans, tomato sauce, and water.
- Add chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Stir well to combine.
- Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 20 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release of any remaining pressure.
- Carefully remove the lid. Stir the chili and season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a vegetarian option, replace ground beef with plant-based ground or additional beans.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Chili tastes even better the next day, so consider making it ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg