Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Instant Pot: Set the Instant Pot to sauté mode and add olive oil, allowing it to heat up.
  2. 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.
  3. 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.
  4. 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.
  5. Add liquids and tomatoes: Stir in tomato paste, diced tomatoes, tomato sauce, and beef broth. Combine all ingredients thoroughly to build the chili base.
  6. Add beans: Stir in the drained and rinsed kidney beans and black beans, mixing well to incorporate them into the chili.
  7. Pressure cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high for 10 minutes.
  8. Release pressure: When cooking finishes, allow a natural pressure release for 10 minutes. Then carefully perform a quick release to release any remaining pressure.
  9. Adjust seasoning: Open the lid, stir the chili, and taste. Adjust salt, pepper, or spices as needed for your preference.
  10. 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.

Find it online: https://slsrecipes.com/instant-pot-chili-recipe-2/