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Instant Pot Chili


  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup dry red kidney beans (rinsed)
  • 1 cup dry black beans (rinsed)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 lb ground beef (preferably grass-fed, can sub turkey)
  • 1 10 oz bag frozen butternut squash
  • 1 1/2 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp oregano
  • 1 tsp paprika
  • 1 can chopped tomatoes
  • 2 tbsp tomato paste
  • 2 cup beef bone broth (we use kettle + fire)
  • 1 cup filtered water
  • 2 tsp cacao powder (can sub cocoa)
  • salt/pepper to taste
  • 12 tbsp chia (to thicken, optional)

Instructions

  1. Place rinsed beans in the instant pot. Cover with 1 inch of water (about 6+ cups) and pressure cook on high for 10 minutes. Manually release, drain and set aside.
  2. After cooking the beans, turn your instant pot to saute.
  3. Add olive oil, onion and garlic, saute for a couple of minutes.
  4. Add ground beef and use a metal spatula to break up into pieces. Cook beef until browned.
  5. Add all remaining ingredients except for the chia seeds.
  6. Stir chili then turn instant pot to 22 minutes and cook on high.
  7. Allow it to naturally release (about 15 minutes).
  8. If you like a thicker chili, add in chia seeds and stir.
  9. Serve. Top with your favorite chili toppings. Enjoy!
  • Category: American
  • Cuisine: Chili

Keywords: chili, instant pot, dry beans