This Instant Pot beef chili is easy, rich, and oh so flavorful with a zesty amount of spices. Pair with rice, cornbread or quinoa to make it into a comforting meal. This recipe is gluten-free and dairy-free.
2tablespoonssmoked paprika powder - or ancho chile pepper to add heat
1teaspooncumin
1½teaspoonsalt
1teaspoondried basilor oregano
½cupvegetable brothor broth of your choice
Optional toppings:
avocado cubes
canned corndrained
cilantro leaves
dairy-free sour cream
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Instructions
Using sauté mode on the Instant Pot, heat up the olive oil. Cook the garlic and onion until fragrant.
Add in the ground beef and cook fully. Turn off the sauté mode.
Add the rest of the ingredients (except for the toppings) into the pot. Close the lid and make sure the valve is at sealed position.
Pressure cook on high for 20 minutes. Once the cooking time is over, let the pressure come down naturally, or quick release the pressure after waiting for at least 10 minutes.
Garnish with your favorite toppings such as corn, dairy free sour cream, cilantro and avocado cubes.
Notes
The nutrition does not include the amount for the toppings.If the chili comes out too watery, simmer for a few minutes using sauté mode until it reaches your desired consistency.6 quart size Instant Pot is used in this recipe.The total cooking time may vary depending on the pressurizing time.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.