Baby, it's cold outside, and this  Instant Pot Chili is just what you need to get warmed up.

Right now where I live it is 9 degrees... There is no doubt in my mind that this Instant Pot Chili Recipe will come in as a handy meal for the next few days.

Say goodbye to the days of waiting all day for the slow cooker or making it stove top. This is a great recipe I know you'll love.

Easy Instant Pot Chili

Do you know why they call it Chili? I always wondered myself, so as I was making this  Instant Pot Chili, it dawned on me to try and found out.

The word is that Chili derives from the Spanish word "chile", in which the meaning is pepper.

Makes a little more sense now. I am sure there is much more to it, but this is the jist. If you know more about why chili is called chili when it is hot, please drop a comment.

None the less, when you live in a place where the cold hurts your face, hot soups and stews are a definite necessity.

I like to make a pot big enough to have leftovers for a few days and then to spice things up a bit, (figuratively not literally)

I put chili in a baked potato or even a garlic bread bowl, both of course topped with tons of cheese, a little hot sauce and sour cream.

Feel free to add some diced tomatoes or other toppings that you love.

Instant Pot Chili is a must on your coldest days, and maybe even for the ones that are not so cold! 

You should try these too!

Shredded Chicken Tacos

Instant Pot Cheesy Salsa Taco Pasta

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Yield: 8

Instant Pot Chili

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

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Ingredients

• 1 large onion
• 1 green pepper
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 tablespoon chili powder
• 2 teaspoons chopped oregano leaves
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon Franks red hot
• 1 can 14.5 oz diced tomatoes, undrained
• 1 can 15 oz kidney beans, undrained
• 2 tablespoon olive oil
• Shredded cheddar for serving
• Sour Cream For Serving

Instructions

1. Press Sauté button
2. Add 1 tablespoon olive oil and allow to get hot
3. Add ground beef, garlic, onions, green pepper
4. Once beef has browned, drain and reserve the liquid. Add the remaining olive oil deglaze and put beef back in the pot.
5. Add cumin, chili powder, oregano, and salt
6. Cook another 5 minutes
7. Add remaining ingredients and reserved liquid from the beef
8. Lock on the lid, press manual and cook high pressure for 15 mins
9. When you hear the beep, allow to natural release for at least 7 mins and then QR
10. Serve with cheese and sour cream

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 247Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 55mgSodium 459mgCarbohydrates 13gFiber 4gSugar 4gProtein 21g

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