Instnat Pot Quick Chili with Canned Beans

A nice and filling bowl of chili for your dinner table… This this wonderfully delicious chili features ground beef, jalapeños peppers, onion and beans in a spicy tomato gravy.

Instnat Pot Quick Chili with Canned Beans
4 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: jalapeños peppers, Quick Chili with Canned Beans, red kidney beans
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 8 cloves garlic minced
  • 3 jalapeno pepper chopped
  • 1 1/2 lb ground beef
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can red kidney beans rinsed and drained
  • 2 (14 1/2-ounce) cans fire roasted diced tomatoes with liquid
  • 1 (6-ounce) can tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 cup red chili powder
  • 1 tbsp unsweetened coconut powder
  • 1 1/2 cup water
  • 3 scallions chopped
  • 1/4 cup cheddar cheese shredded
  • Place the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for about 4-5 minutes.
  • With a slotted spoon, transfer the beef into a bowl.
  • In the pot, add the onion and cook for about 2-3 minutes, stirring occasionally.
  • Add the garlic and jalapeños peppers and cook for about 2 minutes, stirring occasionally.
  • Press “Cancel” and stir in the cooked beef and remaining ingredients.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes.
  • Press “Cancel” and allow a natural release for about 15 minutes and then, do a quick release.
  • Remove the lid and serve hot with the topping of scallion
    and cheese.
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Instant Pot Recipes? Corrie Cooks

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