THREE-BEAN INSTANT POT® BEEF CHILI

Three-Bean Instant Pot® Beef Chili image

Quick and easy Instant Pot® chili made with kidney, pinto, and black beans, fire-roasted tomatoes, and lots of spices. Feel free to add cayenne if you like your chili extra spicy.

Provided by jaredatkins

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound ground beef
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, preferably fire-roasted
2 cups beef stock
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.
Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.
Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.1 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 15.6 g, Protein 27.4 g, SaturatedFat 4.6 g, Sodium 1716 mg, Sugar 8.3 g