5-Ingredient Instant Pot Chili
The easiest Instant Pot chili recipe you'll come across.
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Servings: 10
Calories: 200kcal
Ingredients
- 2 lbs Extra Lean Ground Beef Turkey, or Chicken, macros are with 96/4
- 2 Tbsp 30g Minced Garlic
- 1 15 oz can Tomato Sauce
- 3 15 oz cans Red Kidney Beans
- 2 packets Chili Seasoning*
- 1/2-1 tsp Salt & Pepper to taste
Instructions
- Set instant pot to saute and add minced garlic to pot.
- Next, add ground beef (or meat of choice) and brown as you normally would. Optional: salt and pepper the meat as it browns.
- If you're using 95/5 or leaner, don't drain the meat. If you're using a fattier cut, you can drain and rinse the meat 3/4 way through cooking to remove some of the fat. (Studies have shown that draining and rinsing meat may remove up to half the fat in ground meat, though it will slightly affect your tracking accuracy.)
- Once the meat has browned, add remaining ingredients and stir.
- Seal the Instant Pot and close the vent. Cook on manual for 10 minutes and allow a 15 to 20-minute natural release.
Notes
*If you want to make your own chili seasoning, check out my high protein chili or Instant Pot turkey chili recipes.
Entire Recipe: 2,000 Calories | 178P | 266C | 25F (74g Fiber) --- Serving size may vary based on the cut of meat you use and whether or not you drain. The easiest way to get an accurate measure is to log all ingredients, weigh the entire pot of chili either in the Instant Pot or in a separate container, and divide accordingly. Let's say the entire pot weighs 5,000 grams and you wanted 10, 200-calorie servings. Each serving would need to weigh 500 grams. If you'd like to convert that to cups, weigh your chili in a measuring cup and calculate accordingly.
Nutrition
Serving: 1grams | Calories: 200kcal