Instant Pot Chili is a warm, cozy dish packed with beans, ground meat, and spices. It cooks quickly, making it perfect for those busy weeknights when you want something hearty!
I love how all the flavors come together in one pot. Plus, the Instant Pot makes cleanup a breeze! Serve it with some bread, and you’re golden—it’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Ground Meat: I usually use ground beef for its rich flavor. If you’re looking for a leaner option, ground turkey works perfectly too! You could also go meatless by using lentils or meat substitutes like Beyond Meat.
Beans: Kidney and pinto beans are classic choices, but feel free to mix it up! Black beans or chickpeas can add a new twist. Just make sure to rinse the canned beans well to remove excess salt.
Spices: Chili powder and cumin are essential for flavor. If you want heat, add more cayenne or even some chopped jalapeños. For a milder version, skip the cayenne. I suggest fresh herbs like cilantro for a fragrant touch!
Crushed Tomatoes: While crushed tomatoes add body, you can use diced tomatoes for a chunkier chili. If you prefer a smoother texture, blend the tomatoes before adding them in.
How Do I Get the Best Flavor in My Instant Pot Chili?
A key tip is to toast your spices before adding the liquid. This enhances their flavor and really brings the chili to life! Here’s a quick guide:
- After browning the meat, add your spices and cook for about a minute.
- This allows the spices to release their aromas and deepen the flavor.
- Taste before serving! Adjust with salt, pepper, or even a little sugar to balance acidity.
Don’t rush the process—let the pressure release naturally to keep all those delicious flavors locked in!
Instant Pot Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup beef broth (or water)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
For Garnishing:
- Sour cream
- Shredded cheddar cheese
- Chopped fresh cilantro
- Lime wedges
How Much Time Will You Need?
This Instant Pot Chili is quick to make, with about 10 minutes of prep time and 15 minutes of cooking time, plus 10 minutes for natural pressure release. All in all, you can enjoy a delicious chili in just about 35 minutes!
Step-by-Step Instructions:
1. Start Cooking with the Sauté Function:
Begin by turning your Instant Pot to the ‘Sauté’ setting. Add the olive oil and let it heat up. Once hot, toss in the diced onion and sauté for about 3-4 minutes until they become soft and translucent. This is where your chili starts getting its lovely flavor!
2. Add Garlic and Meat:
Now, add the minced garlic and sauté for an additional 30 seconds until it smells fantastic. Next, add in the ground beef (or turkey). Cook it while breaking it apart with a spoon until the meat is browned and no longer pink, which should take about 5-7 minutes. If there’s excess fat, you may want to drain some out at this point.
3. Spice It Up:
Time to add some incredible flavor! Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you like it spicy. Add salt and pepper. Cook this mixture for about a minute to toast the spices—this helps to release all those delicious aromas!
4. Combine Everything:
Next, add the crushed tomatoes, kidney beans, pinto beans, and beef broth. If you want to balance the acidity a little, toss in the sugar as well. Give everything a good stir to combine.
5. Pressure Cook Your Chili:
Secure the Instant Pot lid and ensure the valve is set to sealing. Now, cook on ‘Manual’ or ‘Pressure Cook’ at high pressure for 15 minutes. Super simple!
6. Release the Pressure:
Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After that, use the quick release for any remaining pressure. Open the lid carefully and enjoy the aroma!
7. Final Touches:
Stir the chili well, and take a moment to taste it. Adjust the salt and pepper as needed; this is your opportunity to tweak it to your liking.
8. Serve and Garnish:
Dish the chili into bowls and adorn with your desired garnishes like a dollop of sour cream, shredded cheddar cheese, fresh cilantro, and a squeeze of lime juice. Enjoy this comforting and hearty meal!
Enjoy your comforting, flavorful Instant Pot Chili!
Can I Use Different Types of Beans?
Absolutely! While kidney and pinto beans are traditional, you can use black beans, chickpeas, or any beans you prefer. Just remember to drain and rinse canned beans before adding them to the chili.
What Can I Use Instead of Ground Beef?
For a healthier option, ground turkey or chicken works well. If you want to make it vegetarian, try using lentils, a meat substitute like Beyond Meat, or additional beans for protein!
Can I Make This Chili in Advance?
Yes, this chili is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to 3 days. It also freezes well—just store it in an airtight container for up to 3 months!
How Do I Adjust the Spice Level?
If you prefer a milder chili, skip the cayenne pepper or reduce the amount of chili powder. You can also add a tablespoon of sugar to balance out the heat as needed. For a spicier kick, feel free to add more cayenne or even some chopped fresh jalapeños!
