This Instant Pot Chili is a warm hug in a bowl! It’s loaded with beans, ground meat, and spices, all cooked together to create a rich and hearty meal in no time.
Making chili in the Instant Pot is a game changer. I love that I can have a cozy dinner ready in just one pot! Plus, who doesn’t love a meal that warms you from the inside out?
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but ground turkey is a lighter alternative. You can even go meatless by using lentils or extra beans for a veggie option!
Beans: Kidney beans are classic for chili, but feel free to mix it up! Black beans are great too. If you’re watching carbs, skip the beans altogether or use cauliflower instead.
Spices: Chili powder gives the dish its signature flavor. If you don’t have it, use a mix of paprika, cumin, and garlic powder. You can also adjust the heat level by adding more or less cayenne.
Beef Broth: Beef broth enhances the depth of flavor, but you can use chicken broth, vegetable broth, or even water if you’re in a pinch.
How Do I Cook the Chili to Perfection in the Instant Pot?
Cooking chili in the Instant Pot is super simple! The key is to layer your flavors right from the start. Here’s how to make it great:
- Always sauté your onions and garlic first. This step builds a rich flavor base!
- Ensure your meat is browned completely. This locks in flavors and gives a nice texture.
- Don’t rush the spices! Toast them for just a minute after adding to release their aroma.
- For best results, let your chili naturally release pressure for a bit. It allows flavors to meld together nicely.
How to Make Instant Pot Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, lime wedges
How Much Time Will You Need?
This easy Instant Pot Chili takes about 10 minutes of prep time and 30 minutes of cooking time. So, in about 40 minutes, you can have a delicious, hearty meal ready to serve. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by setting your Instant Pot to ‘Sauté’ mode and heating the olive oil. Add the diced onion and sauté for about 3-4 minutes, or until it’s soft and translucent. Then, add the minced garlic and sauté for another 30 seconds until you can smell that wonderful aroma!
2. Brown the Meat:
Add the ground beef (or ground turkey) to the pot. Use a spoon to break it apart and cook until browned, about 5-7 minutes. Make sure there’s no pink left! If there’s too much fat, feel free to drain some off carefully.
3. Add the Spices:
Now it’s time to stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you like it spicy!), salt, and black pepper. Cook this mixture for another minute to really bring out the flavors.
4. Combine All Ingredients:
Next, add in the kidney beans, the canned diced tomatoes (with their juice), the tomato sauce, and the beef broth. Give everything a good stir to combine all those delicious flavors!
5. Pressure Cook:
Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 15 minutes. This is where the magic happens!
6. Release the Pressure:
When the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. After that, carefully switch it to quick release to let out any remaining pressure. Open the lid and take a whiff of that mouth-watering chili!
7. Serve it Up:
Give the chili a good stir, taste, and adjust the seasoning if needed. Ladle the chili into bowls and add your favorite toppings—shredded cheddar cheese, a dollop of sour cream, some chopped cilantro, and a wedge of lime to squeeze over the top.
8. Enjoy!
Serve hot and enjoy your warm, comforting Instant Pot Chili. It’s perfect for a chilly evening or any day you crave a hearty meal!
Can I Use Different Types of Beans?
Absolutely! Kidney beans are traditional, but you can mix in black beans, pinto beans, or even chickpeas. If you prefer a low-carb option, you could skip the beans entirely or substitute with cauliflower.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can! Use about 2-3 medium-sized fresh tomatoes, chopped, in place of the canned diced tomatoes. Just remember to balance the liquid, possibly reducing the broth slightly since fresh tomatoes can release a bit of moisture.
How Do I Store Leftover Chili?
Let the chili cool completely, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Can I Make This Chili Spicier?
Of course! To add more heat, increase the cayenne pepper, or include diced jalapeños or serrano peppers. You can also top it with hot sauce before serving for an extra kick!