5 Ingredient Instant Pot Chili
If you're looking for a simple and filling recipe with hardly any effort, then it doesn't get easier than this Chili Recipe. With just 5 ingredients and a few minutes of time, you can have a hearty meal in no time.
Servings: 6 servings
Calories: 392kcal
Cost: Recipe $11.26 / Serving $1.88
Equipment
Ingredients
- 1 pound ground beef, 80/20 ($4.97)
- 1 small onion, diced ($0.91)
- 3 cans (14.5 ounces) diced tomatoes ($2.88)
- 3 cans kidney beans, drained ($2.14)
- 2 tablespoons taco seasoning ($0.36)
Instructions
- Sauté. Set the Instant Pot to sauté mode for 10 minutes. Add the ground beef and onion and cook until the beef is fully browned and the onion is soft. Drain excess grease if needed.
- Add remaining ingredients. Stir in the diced tomatoes, kidney beans, and taco seasoning until well combined.
- Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Allow a 5-minute natural pressure release, then manually release the remaining pressure.
- Serve. Stir the chili and serve warm with your favorite toppings.
Notes
- Seasoning choice. Taco seasoning or chili seasoning both work well. Store-bought or homemade blends can be used.
- Bean swaps. Black beans, pinto beans, or chili beans can replace kidney beans, or mix varieties for more texture.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat until warmed through before serving.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 38g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 415mg | Potassium: 1111mg | Fiber: 12g | Sugar: 6g | Vitamin A: 319IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 7mg
