Instant Pot Five Can Chili

If you have a can opener and a pressure cooker, you're well on your way to a hearty winter meal with minimal prep and clean up. Easily customized and great for leftovers!

Course Main Course, Soup

Cuisine American

Keyword Instant Pot Chili

Prep Time 10

Cook Time 30

Natural Release 10

Total Time 50

Servings servings

Calories 255kcal

Ingredients

1 can black beans
1 can kidney beans
1 can diced tomatoes
1 can fire-roasted diced tomatoes
1 can tomato paste
1 tbsp canola oil
1 pound ground beef
1 yellow onion diced
1 red bell pepper diced
1/2 tbsp cumin
1/2 tbsp chili powder
3 cloves garlic minced
6 oz water
Kosher salt and pepper to taste

Optional Garnishes

Green onions thinly sliced
Shredded cheese cheddar or Monterey jack

Instructions

Dice the onion and pepper and set aside.
Add the canola oil to the Instant Pot. Place the beef inside, then select the Saute setting. Cook about 5-6 minutes, or until the beef is browned and no pink is remaining.
Add all remaining ingredients and stir to combine. Place the lid on the Instant Pot and seal, then select "Bean/Chili" and set timer for 15 minutes. The display will show "On", then switch to the timer when pressure is built.
Once the timer counts down, allow a 10-15 minute natural release before carefully releasing the remaining pressure and removing the lid. Carefully stir the chili, then transfer to serving bowls. Top with green onions and shredded cheese, if using. Serve hot.

Notes

Before storing leftovers, allow to cool slightly before storing in the refrigerator. If freezing leftovers, use within three months.

If using a slow cooker or crockpot, adjust cooking time. Brown the beef as instructed and combine ingredients, then cook, covered, for six hours on LOW.

Nutrition