Instant Pot Chili Recipe
Instant Pot Chili is the chili recipe every mom will want! The best part about this chili recipe? It's like a classic chili recipe with major shortcuts because salsa is an all-in-one sauce to the beef and beans! It's the secret to make homemade chili that looked like it took hours to make in a crockpot!
Equipment
Ingredients
Ingredients:
- 1 lb beef, (frozen)
- 24 oz salsa
- 1 cup tomato juice
- 15 oz red kidney beans, (with liquid)
- 1 cup water
Instructions
Directions:
- Pour 1 cup of water into the Instant Pot.
- Add the salsa and tomato juice (DO NOT STIR.)
- Place the beef and beans atop and cover the instant pot with the lid. Seal the valve. Pressure cook over high pressure for 38 minutes (if frozen beef or 22 minutes if thawed.)
- Release the pressure manually or let it depressurize for 10 minutes on its own.
- Remove the beef with tongs and using a potato masher, break up the beef. Place it back into the pot and stir the chili together.
- Serve with your favorite chili toppings!
Notes
- Cooking instructions for thawed beef: pressure cook over high pressure for 22 minutes. Proceed with the recipe.
- For Thicker Chili: add an extra 15 oz can of pinto beans.
Nutrition Facts
Instant Pot Chili Recipe
Serving Size
1 serving
Amount per Serving
Calories
241
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
40
mg
13
%
Sodium
643
mg
28
%
Potassium
679
mg
19
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
545
IU
11
%
Vitamin C
8
mg
10
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
