Simple 5 ingredient beef and bean chili in the instant pot in under 30 minutes
Servings 6Servings
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Equipment
Instant Pot
Ingredients
1lb.Lean ground beef
2, 16oz. canChili Beans, drained
1, 15 oz.canChili ready diced tomatoes
1, 15 oz.canChili ready tomato sauce
16oz.Beef stock
Shredded cheese, sour cream, avocado, corn chips, cilantro, or green onion for garnish as desired
Instructions
Turn instant pot onto sauté function. Once warm, add in ground beef and cook until browned. Season with salt and pepper. No need to drain fat unless desired.
Add in the chili beans, diced tomatoes, tomato sauce, and beef stock. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally.
Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes
*Add extra spices and seasoning as desired. If you cannot find 'chili' ready tomato products, you can substitute regular and adjust seasoning as needed.