This Instant Pot Chili is a warm, comforting dish filled with beans, ground meat, and spices. It cooks quickly, making it perfect for weeknight dinners or game day!
Honestly, the best part is how the flavors come together without all the fuss. I top mine with cheese and tortilla chips—because why not add a little crunch? 🌶️
Key Ingredients & Substitutions
Ground Beef: Ground beef gives a rich flavor, but turkey or chicken are great lean alternatives if you’re looking for something lighter. If you’re vegetarian or vegan, try using lentils or a mix of beans instead.
Beans: Kidney and pinto beans add texture and protein. You can swap them for black beans, chickpeas, or any other preferred variety. Canned beans make this recipe easier, but if you have dried beans, just soak and cook them beforehand.
Spices: Chili powder is essential for flavor, but if you like a kick, add cayenne pepper. For a milder version, reduce the chili powder. You might try adding a touch of cinnamon for warmth or smoked paprika for a deeper smokiness.
Crushed Tomatoes: Crushed tomatoes create a thick base for the chili. If you’re looking for a fresher taste, use fresh tomatoes or add a bit of tomato sauce if you’re running low on crushed tomatoes.
How Do I Get Maximum Flavor from My Chili?
To really deepen the flavor of your chili, focus on the cooking techniques used during preparation.
- Start by sautéing the onions and garlic until they’re nice and soft. This step builds a flavorful base.
- Toast the spices briefly after adding the meat. This helps release their essential oils, which enhances the overall taste.
- Don’t rush the pressure cooking! Letting it go for the full 15 minutes allows all those flavors to meld wonderfully.
Finally, remember to taste and adjust seasoning before serving. A little pinch of salt or an extra squeeze of lime can make a big difference!
Instant Pot Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Lime wedges
- Tortilla chips or cornbread
How Much Time Will You Need?
This delicious Instant Pot Chili takes approximately 10 minutes for preparation and 15 minutes of cooking time. Allow an additional 10-15 minutes for releasing the pressure and serving, making the total time around 35-40 minutes. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Sautéing the Base:
First, set your Instant Pot to ‘Sauté’ mode and pour in the olive oil. Once heated, add the finely chopped onion and sauté for about 3 minutes, or until it becomes soft and translucent. Then, stir in the minced garlic and cook for an extra 30 seconds until fragrant.
2. Browning the Meat:
Next, add the ground beef (or turkey) to the pot. Cook it for about 5-7 minutes, breaking it apart with a wooden spoon until it’s browned and cooked through. If there’s any excess grease, carefully drain it off.
3. Adding Spices and Beans:
Now, stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Let these spices cook for about 1 minute to enhance their flavors. After that, add in the crushed tomatoes, tomato paste, beef broth, kidney beans, and pinto beans. Mix everything well to ensure it’s combined.
4. Pressure Cooking:
Cancel the ‘Sauté’ mode. Secure the Instant Pot lid, making sure the valve is set to sealing. Set the pot to ‘Manual’ or ‘Pressure Cook’ mode for 15 minutes at high pressure.
5. Finishing Touches:
Once the cooking time is up, carefully perform a quick release by turning the valve to venting. When all the steam has escaped, open the lid and give the chili a good stir. Taste and adjust the seasoning if necessary.
6. Serving Up:
Serve hot in bowls and top with your choice of shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and lime wedges. Enjoy with tortilla chips or cornbread on the side for a cozy meal!
Enjoy your warm, hearty Instant Pot Chili!
Can I Use Different Beans in This Chili?
Absolutely! You can swap kidney beans and pinto beans for any canned beans you prefer, such as black beans or chickpeas. Just ensure they’re drained and rinsed before adding them to the pot.
What If I Don’t Have an Instant Pot?
No problem! You can make this chili on the stovetop. Sauté the ingredients as directed, then simmer everything in a pot for about 30-45 minutes on low heat, stirring occasionally. Just ensure the meat is fully cooked and flavors meld nicely.
How Can I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw it in the refrigerator overnight before reheating!
Can I Make This Chili Spicier?
Of course! If you like heat, add chopped jalapeños, cayenne pepper, or additional chili powder. You can also top it with spicy salsa or hot sauce when serving to give it an extra kick!