There’s nothing quite like a bowl of rich, hearty chili to signal the start of a relaxing weekend. This Instant Pot recipe delivers all the deep, slow-simmered flavor you crave in a fraction of the time. Forget spending hours over the stove; this one-pot wonder combines savory grass-fed beef, vibrant veggies, and a perfect blend of spices for a soul-warming meal that’s ready in under an hour. Get ready to cozy up with your new favorite go-to chili!
Ingredients
• (Total Time: 55 MINS | Serves: 6)
• 1 tbsp / 15 ml olive oil
• 1 pound / 450 g grass-fed ground beef
• 1 green bell pepper, seeded and chopped
• 1 small yellow onion, chopped
• 3 medium carrots, peeled and chopped
• 2 large tomatoes, finely chopped
• 2 jalapeño peppers, sliced
• 1 tbsp / 15 ml Worcestershire sauce
• 4 tsp / 20 ml red chili powder
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ground cumin
• 1 tbsp / 15 ml chopped fresh parsley
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the ground beef and cook, breaking it apart with a spoon, for 4-5 minutes until browned.
3. Press “Cancel” to turn off the heat. Stir in the chopped green bell pepper, onion, carrots, tomatoes, and sliced jalapeños. Add the Worcestershire sauce, chili powder, paprika, cumin, parsley, salt, and pepper, and stir everything together until well combined.
4. Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing.” Select the “Meat/Stew” function and cook for the default time of 35 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 10-15 minutes. The float valve will drop when the pressure is fully released.
6. Carefully remove the lid. Give the chili a final stir and serve hot with your favorite toppings.
Nutritional Information
• Per Serving: Calories 207 | Total Fat 7.7g | Net Carbs 1.68g | Protein 24.5g | Fiber 3g
Pro Tips
• for the Best Chili
• For a deeper flavor, add the chili powder, paprika, and cumin to the pot with the onions and cook for 30 seconds until fragrant before adding the other .
• After browning the beef, deglaze the pot with a splash of beef broth or water, scraping up any browned bits from the bottom. This adds immense flavor and helps prevent the ‘Burn’ notice.
• Don’t skimp on the toppings! A dollop of sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese, fresh cilantro, and a squeeze of lime will elevate your chili.
• This chili tastes even better the next day! Make it ahead of time and let the flavors meld together in the refrigerator overnight for an even more delicious meal.
FAQ
Q: Can I make this chili ahead of time
A: Yes, this chili tastes even better the next day. Making it ahead allows the flavors to meld together in the refrigerator overnight for an even more delicious meal.
Q: What toppings go well with this Instant Pot chili
A: For the best experience, try toppings like a dollop of sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese, fresh cilantro, and a squeeze of lime.
Q: How can I prevent the Instant Pot ‘Burn’ notice
A: To prevent the ‘Burn’ notice and add more flavor, deglaze the pot with a splash of beef broth or water after browning the beef. Be sure to scrape up any browned bits from the bottom of the pot.
Q: Is this chili recipe keto-friendly
A: Yes, with only 1.68g of net carbs per serving, this Instant Pot chili is a great option for those following a keto or low-carb diet.
