Instant Pot Firehouse Chili
This Instant Pot Firehouse Chili is a hearty chili recipe that is packed with bold flavors and ready in less than 30 minutes. This amazing chili tastes as if it has been in the slow cooker for a long time but is made quickly using the pressure cooking method.
Equipment
Ingredients
- 1 pound ground beef - lean
- 1 onion - chopped
- 1 green pepper - chopped
- 2 15 ounce cans kidney beans - drained and rinsed
- 1 15 ounce can stewed tomatoes - undrained
- 2 cups beef broth
- 1 ½ tablespoons chili powder
- 1 tablespoon coriander
- 1 tablespoon cumin
- 4 cloves garlic - minced
- 1 teaspoon oregano
- ½ teaspoon salt
Slurry (To thicken chili)
- ⅓ cup cornstarch
- ⅓ cup water
Instructions
- Set the Instant Pot to Saute and add the ground beef, garlic, green peppers, and onions. Brown beef, crumble the meat, and drain grease if necessary.
- Sprinkle in the chili powder, coriander, cumin, salt, and oregano and stir to combine.
- Pour in the beef broth, and layer with kidney beans and stewed tomatoes. DO NOT STIR. Stirring can result in getting a burn notice.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK on high pressure for 10 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes before doing a quick release to release any remaining pressure.
- Create a cornstarch slurry by mixing together water and cornstarch before stirring it into the pot to thicken the chili.
- Serve with shredded cheddar cheese, sour cream, and sliced jalapeño pepper if desired.
Notes
A cornstarch slurry is a great way to thicken chili, soups, and sauces in the pressure cooker.
Refer to your pressure cooker's manual for how to safely perform its functions.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 47gProtein: 35gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 67mgSodium: 1086mgFiber: 10gSugar: 9g
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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