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Instant Pot Chili
Course
Main Course
Cuisine
American
Keyword
beans, becon, beef, Chili
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
272
kcal
Author
Corrie
Ingredients
1½
lb
beef ground
6
strips
bacon
chopped
1
can
kidney beans
drained
1
can
pinto beans
drained
1
large
red onion
chopped
1
red bell pepper
seeded and chopped
2
cups
beef stock
1
can
fire roasted diced tomatoes with juice
1
can
tomato paste
1
teaspoon
ground black pepper
1
teaspoon
smoked paprika
2
tablespoon
chili powder
1
tablespoon
dried oregano
2
teaspoon
ground cumin
2
teaspoon
kosher salt
1
tablespoon
Worcestershire sauce
1
tablespoon
garlic
minced
sour cream
cilantro
cheese
shredded
Instructions
Turn the instant pot to “Sauté” and add the bacon.
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel-lined plate.
Add the onions and peppers and cook until tender.
Add the meat and cook until browned.
Drain off any excess grease, just tilt the pot and use a large spoon.
Add all of the remaining ingredients and ¾ of the bacon and stir to combine.
Turn the instant pot to “Chili” and cook for 18-20 minutes.
Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Nutrition
Calories:
272
kcal
|
Carbohydrates:
10
g
|
Protein:
18
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
982
mg
|
Potassium:
695
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1526
IU
|
Vitamin C:
25
mg
|
Calcium:
59
mg
|
Iron:
4
mg