There’s nothing quite like a warm, hearty bowl of chili to cap off the week. This Instant Pot Weekend Dinner Chili is my go-to for a reason: it’s incredibly easy, packed with rich, savory flavor, and comes together in under an hour. Forget simmering on the stove for hours; this recipe delivers that slow-cooked taste with minimal effort. It’s a wholesome, satisfying meal loaded with grass-fed beef and fresh veggies, perfect for gathering the family around the table. Get ready to cozy up with your new favorite chili!
Ingredients
• 1 tbsp / 15 ml olive oil
• 1 lb / 450g grass-fed ground beef
• 1 small yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 medium carrots, peeled and chopped
• 2 large tomatoes, finely chopped
• 2 jalapeño peppers, sliced
• 1 tbsp / 15 ml Worcestershire sauce
• 4 tsp red chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and ground beef. Cook, breaking up the meat with a spoon, for 4-5 minutes until browned.
3. Press “Cancel” to turn off the Sauté function. Add the chopped onion, bell pepper, carrots, tomatoes, and sliced jalapeños to the pot.
4. Stir in the Worcestershire sauce, red chili powder, paprika, ground cumin, salt, and pepper until everything is well combined.
5. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Meat/Stew” function and cook for 35 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before carefully switching the valve to “Venting” to release any remaining steam.
7. Carefully remove the lid. Stir the chili, taste, and adjust seasonings if needed. Serve hot, garnished with fresh parsley.
Nutritional Information
• Per Serving: Calories 207 | Total Fat 7.7g | Net Carbs 1.68g | Protein 24.5g | Fiber 3g
Pro Tips
• For a deeper, more complex flavor, add a teaspoon of unsweetened cocoa powder or a tablespoon of tomato paste along with the other spices.
• Elevate your chili with toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, crushed tortilla chips, or fresh avocado slices.
• For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the chili on “Sauté” mode and simmer for a few minutes until it thickens.
FAQ
Q: How long does this Instant Pot chili take to make
A: This chili comes together in under an hour. The cooking cycle is 35 minutes on the ‘Meat/Stew’ setting, followed by a 10-minute natural pressure release.
Q: How can I make this chili thicker
A: To thicken the chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the finished chili on ‘Sauté’ mode and simmer for a few minutes until it reaches your desired consistency.
Q: What are some good toppings for this chili
A: The recipe suggests elevating your chili with toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, crushed tortilla chips, or fresh avocado slices.
Q: Is this chili recipe low carb
A: Yes, this chili is very low in carbohydrates. According to the provided nutritional information, a single serving contains only 1.68g of net carbs, making it an excellent keto-friendly option.
