Instant Pot Beef and Veggies Chili
This hearty and flavorful chili is made without beans and is loaded with vegetables. The Instant Pot makes this recipe quick and easy. Serve it over baked sweet potatoes, with cornbread, or on its own.
Servings: 6
Ingredients
- 1 tablespoon avocado oil or olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 4 medium carrots peeled and diced
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 1 lb ground lean beef*
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 14.5 ounces canned diced tomatoes
- ¼ - ½ cup broth chicken, beef, or vegetable optional*
For serving (optional)
- Baked Sweet Potatoes
- Shredded Cheese
- Sour Cream or Greek Yogurt
- Avocado
- Cornbread
Instructions
- Set the Instant Pot to sauté and add the oil. Once the oil has heated, add the onion, red bell pepper, and garlic. Cook for 3-5 minutes, stirring frequently, until the onions are translucent.
- Add the tomato paste cook for 30 seconds, stirring frequently to cover the onion mixture with the tomato paste.
- Add the beef and salt. Brown the meat, breaking it up into pieces as it cooks for 3-5 minutes. * The meat does not need to be cooked all the way, as it will continue to cook while under pressure.
- Stir in the chili powder, oregano, cumin, paprika, cinnamon, and cayenne (if using).
- Add the diced tomatoes, carrots, and broth (if using). Stir to fully combine all the seasoning and liquid.
- Cover and cook on high ‘manual’ heat for 15 minutes.
- Let the pressure release naturally, or if you are in a hurry you can quick 'manually' release the pressure.
- Serve with your favorite sides and toppings.
Notes
-Ground turkey is an awesome substitution for the beef.
- Adjust the amount of broth based on how thick you like your chili. Omit it completely for a thicker chili. The canned tomatoes and vegetables will provide liquid on its own. Use all ½ cup of broth for a thinner, soup-like chili. I like to use 1/4 cup of broth to help thin the consistency a bit.
-Store in the fridge for up to 1 week or in the freezer for up to 4 months.