Chili Instant Pot Recipe: The Easiest, Most Flavorful Chili You’ll Ever Make!

Craving a hearty, comforting bowl of chili but short on time? Look no further! This Instant Pot chili recipe is a game-changer. Forget hours of simmering on the stovetop – with the magic of the Instant Pot, you can have a rich, deeply flavorful chili ready in under an hour. This recipe is packed with tender ground beef, vibrant beans, and a symphony of spices that will warm you from the inside out. Perfect for busy weeknights, game day gatherings, or any time you need a quick and satisfying meal, this Instant Pot chili will become your new go-to. Get ready to ditch the canned stuff and experience chili perfection!

Why This Recipe Works

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

• Pressure Cooking Power: The Instant Pot’s pressure cooking function infuses the flavors of the ingredients together in a fraction of the time it takes on the stovetop. This results in a richer, more developed flavor profile.
• Tender Beef: Pressure cooking transforms even inexpensive cuts of ground beef into incredibly tender and flavorful meat.
• Perfectly Cooked Beans: No more mushy or undercooked beans! The Instant Pot cooks the beans to perfection, ensuring a creamy and satisfying texture.
• Customizable Heat: You have complete control over the spice level. Add more or less chili powder and cayenne pepper to suit your taste.
• One-Pot Wonder: Less cleanup is always a win! This recipe is cooked entirely in the Instant Pot, minimizing dishes.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1.5 pounds ground beef (80/20 or 85/15)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth (or water)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, green onions

Instructions

1. Sauté the Aromatics: Press the “Sauté” button on your Instant Pot. Add the olive oil. Once the oil is hot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and bell peppers and cook for another 2 minutes, until fragrant.
2. Brown the Beef: Add the ground beef to the Instant Pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain off any excess grease.
3. Add the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
4. Add the Remaining Ingredients: Pour in the crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Stir to combine. Make sure to scrape the bottom of the pot to deglaze and prevent the “Burn” warning.
5. Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the cooking time to 25 minutes on high pressure.
6. Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 15 minutes. After 15 minutes, carefully release any remaining pressure by turning the valve to the “Venting” position.
7. Serve and Enjoy: Remove the lid carefully. Stir the chili well. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Tips for Success

• Don’t Skip the Sautéing: Sautéing the onions, garlic, and bell peppers before pressure cooking helps to develop their flavor and create a more complex chili.
• Deglaze the Pot: Scraping the bottom of the Instant Pot after browning the beef is crucial to prevent the “Burn” warning. Make sure to remove any stuck-on bits before pressure cooking.
• Adjust the Spice Level: This recipe is moderately spicy. If you prefer a milder chili, reduce the amount of chili powder and omit the cayenne pepper. For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
• Customize the Beans: Feel free to use different types of beans, such as pinto beans or great northern beans, in place of the kidney and black beans.
• Thicken the Chili (if needed): If your chili is too thin after pressure cooking, you can thicken it by simmering it on the “Sauté” setting for a few minutes, stirring occasionally. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry and stir it into the chili.
• Top it Off: Toppings are essential! Get creative with your toppings and add your favorites, such as shredded cheese, sour cream, chopped cilantro, diced avocado, green onions, or a dollop of Greek yogurt.

Storage Instructions

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

Freezing: For longer storage, freeze the chili in an airtight container or freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the chili in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of water or beef broth if the chili seems too thick.

FAQ

Can I use ground turkey or ground chicken instead of ground beef?

Yes, you can substitute ground turkey or ground chicken for ground beef. The cooking time will remain the same. Just be sure to drain off any excess grease after browning.

Can I add other vegetables to the chili?

Absolutely! Feel free to add other vegetables, such as diced carrots, celery, or corn, to the chili. Add them along with the bell peppers.

Can I make this chili vegetarian?

Yes, you can easily make this chili vegetarian by omitting the ground beef and adding more beans or vegetables. You can also use vegetable broth instead of beef broth.

My Instant Pot keeps giving me a “Burn” warning. What am I doing wrong?

The “Burn” warning usually indicates that there is not enough liquid in the pot or that food is stuck to the bottom. Make sure you are deglazing the pot properly after browning the beef and that you have enough liquid (crushed tomatoes, tomato sauce, and beef broth) in the pot. Also, avoid using thickeners like cornstarch before pressure cooking, as they can contribute to the “Burn” warning.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans, but you will need to adjust the cooking time and soaking process. Soak the dried beans overnight, then add them to the Instant Pot with the other ingredients. Increase the cooking time to 45-50 minutes.

Conclusion

This Instant Pot chili recipe is a weeknight champion! Quick, easy, and bursting with flavor, it’s a guaranteed crowd-pleaser. With customizable spice levels and endless topping possibilities, you can create the perfect bowl of chili to suit your taste. So, ditch the takeout and whip up a batch of this delicious Instant Pot chili tonight. Your taste buds (and your schedule) will thank you!