Instant Pot Chili
This Instant Pot chili recipe is a hearty, flavorful, and quick meal perfect for cozy nights or meal prepping. It combines lean ground meat, beans, vegetables, and a blend of spices for a rich and savory dish ready in under an hour.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 jalapeño finely chopped (optional for heat)
- 14.5 oz can diced tomatoes
- 6 oz can tomato paste
- 1 cup beef or chicken broth choose low sodium
- 15 oz can kidney beans drained and rinsed
- 15 oz can black beans drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon black pepper
- Optional toppings shredded cheese, sour cream, chopped cilantro, sliced green onions
Instructions
Step 1: Sauté the Aromatics and Meat
- Turn your Instant Pot to the “Sauté” function and heat the olive oil. Once hot, add the diced onion, green and red bell peppers, and jalapeño if using. Cook for about 3-4 minutes until the vegetables soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Next, add the ground beef or turkey. Break the meat apart with your spoon or spatula and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add the Spices and Tomato Ingredients
- Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the browned meat and vegetables. Stir well to coat everything evenly with the spices. Then, add the tomato paste, canned diced tomatoes (with their juice), and broth. Stir again to combine all the ingredients thoroughly.
Step 3: Add Beans and Pressure Cook
- Finally, add the drained and rinsed kidney beans and black beans to the pot. Give everything one last gentle stir to mix. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
Step 4: Natural Release and Serve
- When the cooking time finishes, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Open the lid and give the chili a good stir. Taste and adjust seasoning if needed. If you prefer a thicker chili, use the “Sauté” function for a few more minutes to reduce excess liquid.
Step 5: Garnish and Enjoy
- Serve your chili hot with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced green onions. It’s perfect on its own or paired with cornbread or tortilla chips.
Equipment
- Instant Pot
- Spoon or spatula
Notes
Use lean ground meat to reduce excess fat and keep the chili lighter. Brown the meat in batches to avoid overcrowding the pot. Rinse canned beans to reduce sodium and remove canning liquid taste. For smoky flavor, add chipotle pepper in adobo sauce or liquid smoke. Adjust spice level by modifying chili powder and jalapeño. Let chili rest after cooking to meld flavors. Use fresh garlic and quality canned tomatoes. For vegetarian version, substitute meat with extra beans and diced vegetables like zucchini or mushrooms.