Making this taco chili in your pressure cooker or Instant Pot means slow cooked flavor in a fraction of the time! Slow cooker instructions included, though.
How many of you out there have become completely obsessed with the Instant Pot (raises hand🙋🏻). I absolutely love mine, as you guys might have noticed recently. With Amazon’s Prime Day last month and then the Instant Pot (<–affiliate link) as a daily special on Amazon last week, I think that pretty much everyone I know now has one of these magical inventions in their kitchen. Maybe I’m being a little too general…but seriously. It’s the best. If you don’t have one, though, you can achieve the same results with a pressure cooker or with your slow cooker (minus the speed cooking factor, of course).
It’s still summer, but Fall is right around the corner, which means that it’s time to start thinking about hearty, comforting soups, stews, and chilis. Chili is just so tasty and universally pleasing (well, almost, anyway…I’m sure there are some chili-haters among you). It’s great on its own, but in my house, sour cream, cheese, and corn chips (AKA Fritos) are always involved. I was initially just going to riff on my slow cooker chili for the Instant Pot, but then I decided that I wanted to throw some more classic taco flavors in there to make a taco chili.
To make my taco chili, I subbed in enchilada sauce where I would typically use tomato sauce and added a homemade taco seasoning to the ground beef. Now, I know that Texans scoff at putting beans in chili, but I’m not from Texas and I grew up with beans in my chili. This taco chili has black beans, kidney beans, and pinto beans…I added some frozen corn too, for color. I went for a Frito pie/walking taco sort of deal by layering my taco chili on top of the (generic, that is, not Fritos) corn chips and topping it with cheese, sour cream, and cilantro (I meant to throw some avocado in there and forgot!).
This taco chili is quick (if you make it in the pressure cooker, that is), easy, and delicious (no matter how you make it)!
This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Shared on Meal Plan Monday on Southern Plate!
Recommended for this recipe:
Yield: 6 servings
10 minPrep Time:
35 minCook Time:
45 minTotal Time:
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 jalapeño, seeded and chopped
- 1 pound ground beef (I used ground sirloin)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pinch of ground cumin
- 1 1/2 cups red enchilada sauce (canned or homemade - I used this recipe from Gimme Some Oven)
- 1 14.5 ounce can diced tomatoes
- 1 15.25 ounce can pinto beans, drained and rinsed
- 1 15.25 ounce can black beans, drained and rinsed
- 1 15.25 ounce can kidney beans (I used dark red), drained and rinsed
- 1 cup fresh or frozen corn
- for serving: corn chips, sour cream, cheddar or Monterey Jack cheese, avocado, cilantro
- Using the sauté function set on medium on the Instant Pot or in a pressure cooker set over medium heat, preheat the canola oil. Sauté the onion and the jalapeño until soft. Add the ground beef and cook until completely browned. Drain any excess fat. Stir in the chili powder, paprika, minced onion, garlic power, salt, and cumin. Turn off the heat.
- Add the enchilada sauce, tomatoes, and beans. In an Instant Pot, place the lid and set on the bean/chili function for 10 minutes. In a regular pressure cooker, bring to pressure over medium heat then reduce the heat to medium low and cook for ten minutes.
- After the ten minutes under pressure, quick release the pressure then stir in the corn. Salt to taste. Serve with desired toppings.
- To slow cooker: preheat the oil over medium heat in a 10-inch skillet. Cook the onions and jalapeño until soft. Add the ground beef and cook until browned. Drain excess fat and stir in the spices. Place into a 4-6 quart slow cooker and stir in all remaining ingredients (except corn). Cook over low heat for 4-6 hours. Stir in corn and serve immediately with desired toppings.
Cook time includes time for the pressure cooker to come to fully pressurize.
- Calories 4459
- Total Fat: 28 g 43.08%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 740 g %
- Sugar: g
- Protein: 255 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%