Instant Pot Beef Chili – Gluten Free
This gluten free Instant Pot Beef Chili will give you that "cooked-all-day" flavour in under 30 minutes! This is an easy recipe for beginners to the Instant Pot with very few steps to follow. Just throw together a salad and prep your toppings while the pressure cooker does it's thing. Healthy, family approved dinner is served.
Servings 4
Calories 785kcal
Ingredients
- 1 tbsp. olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 4 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 lb ground beef
- 3 cups beef broth
- 6 cups cooked beans I used 3 cups black beans, 3 cups kidney beans or 4 14 oz. cans of beans, drained
- 28 oz. can crushed tomatoes
- sea salt & freshly ground pepper to taste
Toppings
- sliced avocado sour cream, grated cheese, cilantro, green onions
Instructions
- Set IP to low sauté and add in the oil. Once it's warmed add in the diced onion and season with sea salt and pepper. Cook, stirring occasionally, until softened. Approximately 5 minutes.
- Add the garlic and stir for one more minute, then add the spices and stir for another minute, toasting the seasonings.
- Add in the beef and break it apart. Season again, liberally, with sea salt and pepper (I use about 1/2 tbsp. sea salt). Stir the onion mixture and beef together and cook until no pink remains, stirring every so often.
- Add in the broth, beans and crushed tomatoes. Give everything a last stir
- Turn off the sauté. Lock the lid in place and seal the pressure valve. Press Manual and set for 10 minutes. Allow the pressure to release naturally for ten minutes, then carefully release the remaining pressure and enjoy.
Nutrition
Serving: 4 | Calories: 785kcal | Carbohydrates: 85g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 1263mg | Potassium: 2197mg | Fiber: 32g | Sugar: 17g | Vitamin A: 4930IU | Vitamin C: 24.6mg | Calcium: 275mg | Iron: 14.5mg