Forget everything you thought you knew about chili! This isn’t your average bowl of red. We’re taking the classic, hearty flavors of beef chili and elevating them with a velvety, creamy finish that’s absolutely irresistible. Best of all, this entire flavor-packed meal comes together in just 30 minutes thanks to the magic of the Instant Pot. Get ready for your new favorite weeknight comfort food!
Ingredients
• 1 lb (450g) ground beef
• 2 cups (400g) diced tomatoes
• 1 medium red bell pepper, chopped
• 1 small red onion, chopped
• 3 garlic cloves, minced
• 1 tbsp (15ml) olive oil
• 1 cup (240ml) heavy cream
• ½ cup (120ml) beef broth
• Spice Blend
• ½ tsp (1.5g) chili powder
• 1 tsp (5g) kosher salt
• 1 tsp (3g) garlic powder
• ½ tsp (1g) smoked paprika
• ½ tsp (1g) ground dried rosemary
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil, ground beef, chopped onion, and bell pepper. Season with 1 tsp kosher salt and 1 tsp garlic powder. Break up the beef with a wooden spatula and cook for about 5 minutes, until the beef is browned and the vegetables have softened.
3. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the beef broth and use your spatula to scrape any browned bits from the bottom of the pot to prevent a burn warning.
4. Add the diced tomatoes on top, but do not stir. Secure the lid, set the steam release valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 5 minutes on High Pressure.
5. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to ‘Venting’. When the pin drops, safely open the lid.
6. Stir in the heavy cream, ½ tsp chili powder, ½ tsp smoked paprika, and ½ tsp ground rosemary. Press the ‘Sauté’ button again and allow the chili to simmer for 8-10 minutes, stirring occasionally, until it has thickened to your desired consistency.
7. Transfer to serving bowls, garnish as desired, and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 390
• Total Fats: 22.3g
• Net Carbs: 7.7g
• Protein: 37.3g
• Fiber: 2.3g
Pro Tips
• For maximum flavor, don’t rush browning the beef. Let it get a deep, brown crust before breaking it up completely. This process, called the Maillard reaction, builds a rich, savory base for your chili.
• After browning the beef, be sure to deglaze the pot by scraping up all the browned bits from the bottom with your spatula after adding the beef broth. This not only adds flavor but also helps prevent the dreaded ‘Burn’ notice on your Instant Pot.
• For a thicker chili, let it simmer a few extra minutes on the ‘Sauté’ setting at the end. For a thinner consistency, simply add a splash more beef broth until it’s just right.
• This chili is a fantastic base for toppings! Try shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips for extra texture and flavor.
FAQ
Q: Why shouldn’t I stir the tomatoes before pressure cooking
A: Layering the diced tomatoes on top without stirring helps prevent the Instant Pot’s ‘Burn’ warning. Tomato-based products can scorch on the bottom of the pot under high pressure if not layered correctly over the beef broth.
Q: How can I make this chili thicker
A: For a thicker chili, simply use the ‘Sauté’ function after pressure cooking and let it simmer for a few extra minutes, stirring occasionally, until it reaches your desired consistency.
Q: Is this creamy chili recipe keto-friendly
A: Yes, with only 7.7g of net carbs per serving, this creamy chili recipe can easily fit into a ketogenic or low-carb diet.
Q: What toppings go well with this creamy beef chili
A: This chili is delicious with a variety of toppings. Try shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips for added texture and flavor.
