Chili Recipe Instant Pot: The Easiest, Most Flavorful Chili EVER!

Craving a hearty, satisfying bowl of chili but don’t want to spend hours simmering it on the stovetop? Look no further! This Instant Pot chili recipe delivers incredible depth of flavor in a fraction of the time. Forget babysitting a pot; with the magic of pressure cooking, you can have a delicious, comforting chili ready in under an hour. This recipe is perfect for busy weeknights, game day gatherings, or any time you need a quick and easy meal that’s packed with protein, fiber, and deliciousness. Get ready to ditch the canned stuff and embrace the homemade goodness of this Instant Pot chili!

Why This Recipe Works

This Instant Pot chili recipe isn’t just fast; it’s incredibly flavorful! Here’s why it works so well:

• Pressure Cooking Power: The Instant Pot’s pressure cooking function infuses the flavors of the ingredients together quickly and efficiently. The high pressure tenderizes the beef and beans, resulting in a rich and satisfying texture.
• Building Flavor: We start by browning the beef directly in the Instant Pot. This crucial step creates a fond (those browned bits on the bottom of the pot) that adds a depth of savory flavor to the chili.
• Layered Spices: Instead of just dumping in a chili powder blend, we use a combination of individual spices like cumin, chili powder, smoked paprika, and oregano. This allows for a more nuanced and complex flavor profile.
• The Perfect Balance: A touch of sweetness from brown sugar and acidity from diced tomatoes and tomato paste balances the spice and richness of the chili.
• Customizable Heat: You control the heat! Add more or less chili powder and cayenne pepper to adjust the spice level to your liking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds ground beef (or ground turkey)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup beef broth (or chicken broth)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon brown sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, tortilla chips

Instructions

1. Brown the Beef: Turn your Instant Pot to the “Saute” function. Add the olive oil and let it heat up. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add Vegetables and Spices: Add the chopped red and green bell peppers to the Instant Pot and cook for 2-3 minutes until slightly softened. Stir in the crushed tomatoes, tomato sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), brown sugar, salt, and pepper.
3. Add Beans and Broth: Add the drained and rinsed kidney beans, pinto beans, and black beans to the Instant Pot. Pour in the beef broth (or chicken broth). Stir everything together well, making sure to scrape up any browned bits from the bottom of the pot to prevent burning.
4. Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes.
5. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by moving the valve to the “Venting” position. Be careful of the steam!
6. Stir and Serve: Remove the lid carefully. Stir the chili well. Taste and adjust seasonings as needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, avocado, and tortilla chips.

Tips for Success

Follow these tips for the best Instant Pot chili:

• Don’t Skip the Browning: Browning the beef is essential for developing deep, rich flavor. Take your time and make sure the beef is nicely browned before adding the other ingredients.
• Deglaze the Pot: Scraping up the browned bits from the bottom of the pot (the fond) is crucial for preventing burning and adding flavor. Make sure to scrape well when you add the crushed tomatoes.
• Adjust the Heat: This recipe is moderately spicy. If you prefer a milder chili, reduce the amount of chili powder and omit the cayenne pepper. If you like it hotter, add more chili powder or cayenne pepper to taste. You can also add a pinch of red pepper flakes.
• Use High-Quality Ingredients: Using good-quality ground beef and spices will make a noticeable difference in the flavor of your chili.
• Customize Your Chili: Feel free to add other vegetables like corn, zucchini, or mushrooms. You can also substitute ground turkey or ground chicken for the ground beef.
• Thicken if Needed: If your chili is too thin after pressure cooking, you can thicken it by simmering it on the “Saute” function for a few minutes, stirring occasionally. You can also mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili while it’s simmering.

Storage Instructions

Refrigerating: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: Allow the chili to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some headspace in the containers or bags to allow for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of water or broth if needed to prevent it from drying out.

FAQ

Can I use dried beans instead of canned?

Yes, you can use dried beans, but you’ll need to soak them first. Soak 1 cup of dried beans per can of canned beans called for in the recipe overnight. Then, drain and rinse the soaked beans before adding them to the Instant Pot. You may also need to increase the cooking time slightly.

Can I make this chili vegetarian?

Absolutely! Omit the ground beef and use a plant-based ground meat substitute or add more vegetables like corn, zucchini, or mushrooms. You can also use vegetable broth instead of beef broth.

Can I add beer to the chili?

Yes, adding beer can enhance the flavor of the chili. Add about 1/2 cup of your favorite beer (a dark beer like a stout or porter works well) after browning the beef and before adding the other ingredients. Let it simmer for a few minutes to reduce the alcohol before continuing with the recipe.

My chili is too spicy! What can I do?

Add a dollop of sour cream or plain yogurt to each serving to help cool down the heat. You can also add a squeeze of lime juice or a tablespoon of brown sugar to the chili itself to balance the spice.

Conclusion

This Instant Pot chili recipe is a game-changer! It’s quick, easy, and packed with flavor. Whether you’re a chili connoisseur or a busy weeknight cook, this recipe is sure to become a new favorite. So, fire up your Instant Pot and get ready to enjoy a delicious and satisfying bowl of chili in no time!