Southwestern Instant Pot Chili

This hearty, southwestern chili is easy to whip up using an Instant Pot. Only 15 minutes cooking time with a natural release producing a chili that tastes like it cooked all day long!

Note: the time for the Instant Pot to come to full pressure is not included in the cooking time.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 40

Servings

Calories 241kcal

Author Toni Dash

Ingredients

1 tablespoon Olive or Vegetable Oil
1 large Yellow Onion peeled and chopped
1 large Bell Pepper cored, seeded and chopped
3 Garlic Cloves
1 pound Ground Beef (85%)
1 15-ounce can Black Beans drained and rinsed
1 10-ounce can Rotel Chipotle Diced Tomatoes with Green Chilies & Chipotle Peppers*
1 cup Frozen Corn (doesn't need to be thawed)
1/4 cup Chili Powder
1 teaspoon Smoked Paprika (not hot, regular smoked paprika)
1/2 teaspoon Kosher Salt
1 tablespoon ground Cumin
1 tablespoon Oregano
1 cup Low Sodium Chicken Stock
Instant Pot (6 quarts)

Instructions

Set the Instant Pot on Saute. When the insert is hot, add the oil.
When the top is shimmering add the onion, bell pepper and garlic. Saute for 3 minutes.
Add the group beef, breaking it into small pieces as it sautes. Saute until no pink remains on the meat.
Select the Keep Warm setting while adding the rest of the ingredients. Stir well to combine.
Place the top on the Instant Pot, seal (ensure the release valve is set to Sealing) and select Manual. Cook on High Pressure for 15 minutes and then allow naturally release. When the pressure has fully released, serve!

Notes

*if Rotel with Chipotle and Green Chilies is not available in your area, use:

a 10-ounce can of diced tomatoes (can be fire-roasted),
a 4 ounce can (drained) of mild green chilies, and
2 teaspoons adobo sauce.

If you like it spicy, cut up a canned chipotle chile in adobo sauce and add that too!

If using an 8 quart Instant Pot: increase the chicken stock to 1 1/2 cups and leave the follow the other instructions per the recipe.

Nutrition