Instant Pot

Instant Pot Chili



  • 1 tablespoon olive oil
  • 2 lbs. ground beef
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1  1/2 cups prepared kidney beans (or 1 -15 oz. can)
  • 1 – 28 oz. can crushed tomatoes
  • 1 cup water


  1. Set the Instant Pot® to saute. Heat olive oil until shimmering.  Add the ground beef and brown, breaking up with a wooden spoon.  Drain the beef and set aside, reserving 1 tablespoon of fat.
  2. Add the pepper and onion to the pot and saute, until the vegetables are soft, about 4 minutes.  Add the garlic and continue cooking for an additional minute.
  3. Return the ground beef to the pot and add the oregano, salt, chili powder, and cumin. Add in crushed tomatoes, beans, and water, stirring to combine.
  4. Set the pot to manual – high pressure, adjusting the time for 8 minutes.  Make sure the valve is in the sealing position.  When finished, let the pressure release naturally for 10 minutes, then do a quick pressure release by placing the valve in the venting position. Serve with your favorite chili toppings.



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