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I can’t even count the number of blog posts I have read that start with, “I love my Instant Pot.” Not being one to go with the crowd, I think I’ll say, “I really love my Instant Pot!” I received it in June and I have used it no less than 3-4 times per week. It is an essential tool in my house. This is why I am happy to share with you my Instant Pot Chili con Carne. Please note this recipe can be made in a slow cooker by sauteing the meat and veggies in a skillet, adding all to the slow cooker and then cooking on Low for 5 hours. If you don’t own an Instant Pot, I highly recommend you get one.
As the Food Tracking Momma, you can be assured that the recipes I share will usually fit comfortably within a calorie conscious meal plan. The nutritional information will also be included to help make it easy for you to track the meal. I also will try to focus on family/kid friendly meals.
Chili is a favorite meal during the Fall and Winter months. Today the wind is blowing and the wind chill is in the 20s. Time for me to make some chili. This is a very flexible recipe depending on your taste. And for all of the food trackers and calorie counters, this recipe logs in less than 300 calories per one-cup serving! You can see the nutritional information below the recipe. Please follow my blog as many more lower-calorie recipes are on the way.
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Instant Pot Chili con Carne Steps (full recipe below steps)
Set your pot to Saute, add the olive oil and give it time to heat up. Add the ground beef, onion, and green pepper. I have a toddler who likes green peppers but omit if your kids don’t like them. I like to add the garlic just before the meat and veggies are finished. Don’t drain the fat as you will want that extra flavor to help with the overall taste of the chili.
Add the diced tomatoes, bone broth and the tomato paste. Don’t drain the tomatoes, you need the liquid in the cooking process. I recommend the bone broth to help enhance the flavor but if you can’t find it, then regular beef broth is just fine. When you stir everything, make sure you get the bottom of the pot so you don’t experience any Burn alerts.
Drain and rinse the kidney bean before adding to the pot. I make chili with beans in order to help reduce the amount of ground beef and also to help increase the fiber. The seasonings are very flexible. The 1.5 tablespoons of chili powder was a little strong for my toddler, so I recommend cutting that back to one tablespoon if you have little ones. And you’ll notice I didn’t include much heat in the recipe (to make it more family friendly). Feel free to add chopped jalapeno(s) and hot sauce to adjust to you and your families tastes. And yes you read the ingredients correctly. I add a tablespoon of brown sugar. Trust me on this one. It doesn’t make the recipe sweet. It just helps balance some of the bite from the chili powder.
Close the lid and don’t forget to put the valve on seal. Set it for 12 minutes and once complete do a quick release. I love to serve it with shredded cheese and sour cream on top and a corn muffin on the side. If you make this recipe, please comment and let me know (and please rate it!)
Instant Pot Chili con Carne
- 1 tablespoon extra virgin olive oil
- 1 pound 90/10 ground beef
- 1 medium onion- chopped
- 1 green pepper- chopped
- 1 clove of garlic- minced
- 28 ounces canned diced tomatoes- undrained
- 12 ounces beef bone broth
- 6 ounces tomato paste
- 2 15.5 ounce cans light kidney beans
- 1.5 tablespoons chili powder
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 2 teaspoons salt
- Set Instant Pot to Saute and brown the ground beef, onion, and green pepper. Once the beef is almost brown, add the garlic and saute for 2 more minutes. Hit cancel.
- Add diced tomatoes, beef bone broth, and tomato paste. Stir well to combine making sure to remove any bits that may be stuck to the bottom of the pot.
- Add kidney beans and seasonings. Stir.
- Close lid and make sure vent is closed. Set to pressure cook for 12 minutes. Once finished perform a quick release.