Description
This Instant Pot Beef and Bean Chili is a hearty and delicious meal packed with flavor, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 1 cup onion (diced)
- 2 tbsp olive oil
- 1 can kidney beans (drained)
- 1 can pinto beans (drained)
- 1 cup corn (canned or frozen)
- 1 can stewed tomatoes
- 1 can petite diced tomatoes
- 1 can diced chiles (4 oz.)
- 1 can sliced olives (2 oz.)
- 2 tbsp taco seasoning
- 1 tbsp ranch dressing seasoning
- 1 can tomato sauce (8 oz)
Instructions
- Put your Instant Pot on sauté and start to brown your ground beef.
- Add your olive oil, onions, taco seasoning, and powdered ranch dressing mix to your ground beef.
- Continue to brown until no pink remains and onions have become a bit softened.
- Drain both cans of beans and add into your IP with all other ingredients except the sour cream.
- Stir together.
- Put lid on IP, close steam valve and set to manual, pressure, high, for 6 minutes (can do longer if you want beans to be really soft – up to 10 min).
- Do quick release when done.
- Stir and serve topped with sour cream, avocado, and a side of tortilla chips.
Notes
- This chili can be customized with additional toppings such as cheese, cilantro, or jalapeños.
- For a vegetarian option, substitute the ground beef with a meat alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg