There is nothing quite like the comforting, hearty goodness of a warm, flavorful chili on a busy day, and the Instant Pot Chili Recipe makes it effortless to enjoy homemade chili without hours of simmering. This dish blends perfectly seasoned ground meat, beans, and tomatoes into a vibrant medley that simmers together quickly under pressure, locking in all those rich, bold flavors. Whether you’re craving a cozy weeknight dinner or feeding a crowd, this recipe promises a crowd-pleaser that’s simple, versatile, and downright delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the right ingredients for your Instant Pot Chili Recipe is not complicated, but each one is essential for building that deep, satisfying flavor and hearty texture. These ingredients bring brightness, spice, and balance that transform humble pantry staples into a true family favorite.
- Olive oil: Perfect for sautéing your aromatics and browning the meat to develop rich flavor.
- Ground beef (or turkey): Provides the meaty base that makes the chili filling and protein-packed.
- Onion, chopped: Adds natural sweetness and depth to the chili’s flavor profile.
- Garlic, minced: Brings a warm, aromatic punch that complements the spices wonderfully.
- Bell pepper, diced: Adds a pleasant crunch and bright color to the dish.
- Kidney beans, drained and rinsed: Classic chili bean with a creamy texture that soaks up the sauce beautifully.
- Black beans, drained and rinsed: Adds variety and extra heartiness to the chili.
- Diced tomatoes (28-ounce can): Provides acidity and a juicy base that ties everything together.
- Tomato sauce (15-ounce can): Creates a smooth, rich tomato foundation for the chili.
- Beef or vegetable broth: Adds moisture and depth to the chili without overpowering it.
- Tomato paste: Concentrates tomato flavor and thickens the sauce beautifully.
- Chili powder: The star spice that lends warmth and mild heat.
- Cumin: Offers an earthy, smoky undertone essential in classic chili.
- Smoked paprika: Intensifies the smoky flavor for a deeper chili experience.
- Oregano: Adds a subtle herbal note that balances the spices.
- Cayenne pepper (optional): Gives an extra kick for those who like their chili spicy.
- Salt and black pepper: Key for seasoning and enhancing all the other flavors.
How to Make Instant Pot Chili Recipe
Step 1: Sauté Your Base
Start by setting your Instant Pot to sauté mode and warming the olive oil. This is where you build the foundation of flavor, so don’t rush. Add the ground beef or turkey and brown it thoroughly, breaking it apart with a spoon to ensure it cooks evenly. If there is excess fat, drain it off to keep your chili from getting greasy.
Step 2: Add Aromatics
Next, toss in the chopped onion, minced garlic, and diced bell pepper. Sauté everything together for about 2 to 3 minutes until the veggies soften up and the aroma begins to fill your kitchen. These fresh ingredients add a natural sweetness and complexity that pairs wonderfully with the savory meat.
Step 3: Spice It Up
Now comes the magic moment where you add chili powder, cumin, smoked paprika, oregano, cayenne (if you’re using it), salt, and black pepper. Stir constantly to toast the spices lightly, allowing their fragrance to bloom and infuse the mixture with warmth and depth.
Step 4: Build the Sauce
Mix in the tomato paste, whole diced tomatoes, tomato sauce, and broth. Each of these ingredients helps create layers of tomato richness and moisture, which balance perfectly with the spices and meat. Stir everything together so all those flavors marry beautifully.
Step 5: Add the Beans and Pressure Cook
In go the kidney beans and black beans, rinsed and drained. Give everything a good stir to combine all the components evenly. Secure the Instant Pot lid, set it to “Manual” or “Pressure Cook” on high for 10 minutes. Once the cooking time is up, allow a natural pressure release for 10 minutes to deepen flavors, then perform a quick release to finish.
Step 6: Final Touch and Taste
Stir your chili one last time, taste it, and add any extra seasoning if needed. This step is crucial because it lets you adjust the flavor exactly to your liking before serving. Your Instant Pot Chili Recipe is now ready to enjoy!
How to Serve Instant Pot Chili Recipe
Garnishes
Toppings are where you can have fun and add texture and freshness to your chili. Consider shredded cheese for melty richness, a dollop of sour cream to cool down any heat, chopped green onions for a mild crunch, or creamy avocado slices for a buttery contrast. Each garnish adds something unique, making every bite exciting.
Side Dishes
Chili is incredibly versatile when it comes to sides. Try serving it alongside warm cornbread that soaks up all the saucy goodness, a simple green salad for freshness, or even tortilla chips for some extra crunch. Rice is always a great filler too, especially if you want to stretch the meal for more people.
Creative Ways to Present
If you want to mix things up, serve your chili in a bread bowl for a rustic, fun presentation that doubles as part of the meal. You can also turn it into a chili dog topping or layer it over baked potatoes for a cozy twist. The Instant Pot Chili Recipe is wonderfully adaptable to many creative serving styles.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Chili holds up beautifully in the fridge, making it perfect for meal prep. Store any leftovers in an airtight container and keep it refrigerated for up to four days. Flavors often deepen after sitting, so the next day’s chili can taste even better!
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe containers or bags, removing as much air as possible. It will stay fresh and flavorful for up to three months. When you want a quick meal, just thaw and reheat—easy, convenient, and delicious.
Reheating
When reheating, do so gently on the stovetop or in the microwave, stirring occasionally to warm evenly. Adding a splash of broth or water can help loosen the chili if it has thickened in the fridge or freezer. Taste and adjust seasoning as needed to refresh the flavors.
FAQs
Can I use ground turkey instead of beef in the Instant Pot Chili Recipe?
Absolutely! Ground turkey is a leaner alternative that works wonderfully. Just follow the same steps, and you’ll still get a delicious, hearty chili.
Is it necessary to use both kidney beans and black beans?
Not at all; you can choose one type or even swap in other beans like pinto or cannellini. Mixing beans adds texture variety, but feel free to customize based on your preference or pantry stock.
How spicy is this Instant Pot Chili Recipe?
The heat level is moderate and adjustable. The optional cayenne pepper adds a nice kick, but you can leave it out or add more depending on your taste buds.
Can I make this recipe vegetarian?
Yes! Skip the meat and use vegetable broth. For a protein boost, add extra beans, lentils, or a plant-based meat substitute. The spice and tomato base delivers great flavor on its own.
How long does the pressure cooking take, excluding prep?
The actual pressure cooking is just 10 minutes, plus 10 minutes natural pressure release. This short cooking time helps the flavors meld while keeping ingredients vibrant and fresh.
Final Thoughts
Whether you’re craving a quick weeknight dinner or a comforting meal to share, this Instant Pot Chili Recipe truly delivers on flavor, ease, and satisfying heartiness. It has become one of my go-to dishes for its simplicity and the way it fills the home with inviting aromas. Give it a try—you might just find your new favorite chili recipe.
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Instant Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This hearty and flavorful Instant Pot chili is a quick and satisfying dish perfect for weeknight dinners. Packed with ground beef, beans, and a blend of spices, it delivers comforting warmth and depth of flavor with minimal hands-on time. The Instant Pot method ensures tender ingredients and a rich, well-developed taste in just 30 minutes.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
Beans and Tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode and add olive oil, allowing it to heat up.
- Brown the meat: Add the ground beef or turkey to the pot, breaking it up with a spoon as it cooks. Cook until browned and no longer pink. Drain excess fat if needed to reduce greasiness.
- Sauté vegetables: Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until the vegetables soften and become fragrant.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to coat the meat and vegetables evenly.
- Add liquids and tomatoes: Stir in tomato paste, diced tomatoes, tomato sauce, and beef broth. Combine all ingredients thoroughly to build the chili base.
- Add beans: Stir in the drained and rinsed kidney beans and black beans, mixing well to incorporate them into the chili.
- Pressure cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high for 10 minutes.
- Release pressure: When cooking finishes, allow a natural pressure release for 10 minutes. Then carefully perform a quick release to release any remaining pressure.
- Adjust seasoning: Open the lid, stir the chili, and taste. Adjust salt, pepper, or spices as needed for your preference.
- Serve: Ladle the chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or sliced avocado.
Notes
- For a spicier chili, increase cayenne pepper or add a diced jalapeño with the vegetables.
- Use ground turkey as a leaner alternative to ground beef for a lower fat option.
- Make sure to drain and rinse canned beans to reduce sodium content.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Try topping the chili with fresh cilantro or a squeeze of lime for added brightness.
