Taco Chili (Instant Pot Recipe)

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Taco chili is a bold combination of hearty chili with taco seasonings that tastes like it's slow cooked all day despite coming together in under an hour in the Instant Pot. This quick chili is easy enough for any weeknight and delicious enough that you'll want to make it on repeat all soup season long!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 615kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 tbsp canola oil optional
2 lbs ground beef
half yellow onion peeled & diced
1 poblano pepper seeded & diced
4-5 garlic cloves minced or pressed
1 1 oz pkt dry ranch seasoning mix
1 1 oz packet taco seasoning
1 15 oz can black beans rinsed and drained
1 15 oz can corn kernels drained
2 15 oz cans dark red kidney beans drained and rinsed
1 28 oz can crushed tomatoes
1 10 oz can diced tomatoes with green chiles
1 8 oz can tomato sauce
2 cups beef broth

US Customary - Metric

Instructions

Make sure the liner is in your Instant Pot, then hit the saute button and add the oil. When the oil's hot add the beef, cooking and crumbling it for at least three minutes.
1 tbsp canola oil, 2 lbs ground beef
Add the onion and pepper, stirring to incorporate, and continue cooking until the beef is completely browned/crumbled and the veggies have softened.
half yellow onion, 1 poblano pepper
Add the garlic and both seasoning packets, stirring to evenly combine and continue cooking for another minute.
4-5 garlic cloves, 1 1 oz pkt dry ranch seasoning mix, 1 1 oz packet taco seasoning
Drain off any excess grease, then add the remaining ingredients to the pot, and stir together until everything's evenly incorporated.
1 15 oz can black beans, 1 15 oz can corn kernels, 2 15 oz cans dark red kidney beans, 1 28 oz can crushed tomatoes, 1 10 oz can diced tomatoes with green chiles, 1 8 oz can tomato sauce, 2 cups beef broth
Add the lid, turning to close, and make sure the vent valve is set to the 'sealed' position.
Cook the chili on HIGH pressure for 12 minutes.
Allow the pressure to naturally release for 5 minutes, then carefully and quickly open the vent valve to release the remaining trapped steam.
Season with salt and pepper, if desired. Be careful if doing as taste test- it will be HOT!
Serve warm with your favorite toppings, and enjoy!

Notes

I find it easiest to remove grease by holding paper towels with tongs and letting them soak up the grease, throwing them away, and repeating until all the grease has been removed.
This can also easily be made in a Dutch oven or even in the slow cooker. Just saute the beef, onions and peppers on the stove and then stir everything together in your slow cooker or Dutch oven and cook it until the chili has cooked down and thickened up.
Do NOT drain any of the tomatoes before adding them to the pot.
If you plan to do a taste test of the chili, be careful! The chili will be very hot when you remove the lid from the Instant Pot.

Nutrition