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Instant Pot Chili Recipe

Fall is upon us, which means that it is time to start eating some different foods to warm our bones! I’ve been making this recipe in my Instapot for a couple years now and love it because it is quick, easy, and makes enough for me to have 5-6 bowls of chili every time I make it. Also, I think that the longer it sits in the fridge, the better it gets!

This is a moderately spicy chili, if you aren’t a big fan of hot food then feel free to omit the jalapeño and use a regular packet of chili seasoning (I got this from Aldi’s, they’re about a dollar a packet), and if you like things extra hot, use a hotter pepper or more jalapeños. Or, if you want to use your own spices, simply use chili powder, garlic powder, onion powder, cumin, and salt and pepper.


1 Medium Onion, diced

2 Jalapeños, diced

1 Tbsp Olive Oil

1 lb. Ground Beef

1 can Kidney Beans, drained & rinsed

1 can Black Beans, drained & rinsed

1 can (28 oz.) Crushed Tomatoes

1 Packet Chili Seasoning

Garlic (optional)


1- Saute diced onions in your Instant Pot with a splash of olive oil (use the saute setting) until they begin to change color just a little – The trick is to undercook the onions. Everybody is going to get to know each other in the pot, as Kevin would say (The Office fans will understand!)

2- Add 1 lb. of ground beef (I use 93% lean /7% fat) into the pot and cook until completely browned, mixing as needed.

3- Add 1 can of kidney beans, 1 can of black beans, diced jalapeños, 1 large can (28 oz) of crushed and diced tomatoes, the chili seasoning, and some garlic if you like, mix well.

4- Place the lid on the Instapot and pressure cook for 45 minutes.

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