Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (35)
Instant Pot Chili
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 54%
CARBS 48G45% OF CAL
11G FIBER15G SUGAR22G OTHER
FAT 14G30% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, hearty chili made with ground beef, beans, and tomato base layered with warm spices. Rich and flavorful, cooked in a pressure cooker for convenience.
mainamericansoupbeefbeans🥘 pressure cookerdairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 pound ground beef (90% lean recommended*)
- 4 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 2 tablespoons chili powder (see note)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 14.5 ounce can (1 ¾ cups) low sodium beef broth (or chicken broth)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15 ounce can kidney beans (rinsed and drained)
- 15 ounce can black beans (rinsed and drained)
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 54%
CARBS 48G45% OF CAL
11G FIBER15G SUGAR22G OTHER
FAT 14G30% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1247mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1249mg
- Calcium
- 162mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.