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Instant Pot Chili

Course Main Course
Keyword beanless chili, chili, instant pot chili
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 1 lbs Ground Beef or substitute ground turkey, or ground chicken
  • 2 tbsp Vegetable Oil
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 1/2 large White Onion Diced
  • 28 oz Canned Diced Tomatoes
  • 1 tbsp Salt
  • 1/2 tbsp Black Pepper
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 1 tbsp Maza Harina

Instructions

  1. Set your instant pot to sauté mode. Add 2 tablespoons of vegetable oil.

  2. Once your oil is hot, add your bell peppers, and onion. Sauté well to release the flavors until softened. About two minutes

  3. Add your ground meatto the Instant pot. Brown.

  4. Add all of yourseasonings except for the Maza Harina. Mix well.

  5. Put the lid on your Instant Pot by twisting the lid and closing the valve by pushing it away from you. Set It to the pressure for 1 minute.

  6. It will take about 1 0to 15 minutes to build to pressure. Once it is done cooking, allow it to manually release for 15 minutes.

  7. After the 15 minutes, naturally release by using a hot pad or towel to pull the valve toward you. Do not do a manual release before this 15 minutes.

  8. Once all of the pressure has been released, twist open the Instant pot lid and remove. Add 1tablespoon of the Maza Harina if so desired to thicken your chili. Continue to add 1 tablespoon at a time until desired consistency.

  9. Serve this chili in a bowl as is or topped with sour cream, green onions and shredded cheese.