This Instant Pot Chili is a warm, hearty dish that’s super easy to make. With beans, tomatoes, and spices, it’s full of flavor and perfect for cozy nights.
Your friends will love it, and I bet they’ll ask for seconds! I like to top mine with cheese and sour cream—yum! Plus, it all cooks quickly in the Instant Pot—what’s not to love?
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but you can substitute ground turkey or even plant-based ground meat to make it lighter or vegetarian-friendly.
Beans: Both kidney and black beans add texture and protein. If you prefer, you can use pinto beans or even chickpeas. Canned beans are great for convenience; just remember to rinse them to reduce sodium.
Spices: Chili powder is essential for flavor. If you’re out, you can create a quick substitute using paprika with a pinch of cumin and cayenne for heat. Cumin and smoked paprika are just as important, adding depth to the chili.
Tomatoes: Diced tomatoes give the chili a chunky texture, but feel free to use crushed tomatoes or fresh tomatoes if you have them on hand. This will change the texture a bit, but it’ll still be delicious!
What’s the Best Way to Sauté Ingredients in the Instant Pot?
Sautéing is a crucial step to build flavor in your chili. It’s not just about cooking; it’s about layering flavors. Here’s how to get it right:
- Set your Instant Pot to “Sauté” mode and let it heat up for a minute before adding oil.
- When the oil shimmers, add onions. Stir often, allowing them to soften and become slightly golden, about 3-4 minutes.
- Add garlic after the onions; it only takes about 30 seconds to become fragrant, so keep an eye on it!
- Add your protein (like ground beef), breaking it up as it cooks. Make sure it’s well browned for the best flavor.
This technique sets a flavorful base for the rest of your chili. Don’t rush it—quality ingredients deserve the time to shine!
Instant Pot Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
Spices:
- 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)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Beans:
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon tomato paste
For Garnish:
- Fresh cilantro, chopped
- Shredded cheddar cheese
- Sour cream
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious Instant Pot Chili takes about 10 minutes of prep time and 15 minutes of cooking time. Plus, there’s a little wait for pressure to build and release. In total, you can enjoy warm, flavorful chili in about 45 minutes!
Step-by-Step Instructions:
1. Sautéing the Base:
Set your Instant Pot to the “Sauté” mode and add the olive oil. When the oil is hot, toss in the diced onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and sauté for another 30 seconds until it becomes fragrant—this is where the delicious smell starts!
2. Browning the Meat:
Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until it’s nicely browned, about 5-7 minutes. If there’s excess fat, drain some of it off to keep the chili from getting greasy.
3. Adding Spices:
Now it’s time to add flavor! Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like it spicy), salt, and black pepper. This will toast the spices and make your kitchen smell amazing! Cook this for 1 minute.
4. Mixing in Tomatoes and Beans:
Add the diced tomatoes, tomato sauce, tomato paste, and beef broth. Give it a good stir to combine everything. Then add the drained kidney beans and black beans, stirring again to mix thoroughly.
5. Pressure Cooking:
Seal the Instant Pot lid and set it to “Pressure Cook” on High for 15 minutes. This is where the magic happens!
6. Releasing Pressure:
Once the time is up, allow a natural pressure release for 10 minutes. After that, carefully do a quick release to let out any remaining steam.
7. Final Touches and Serving:
Open the lid and give your chili a good stir. Taste it, and adjust the seasoning with more salt and pepper if needed. Now, it’s ready to be served! Ladle it into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. If you’re feeling fancy, toss a lime wedge on the side for an extra zing!
Enjoy your warm, hearty Instant Pot Chili!
Can I Make This Chili Vegetarian?
Absolutely! Substitute the ground beef with a plant-based meat alternative or simply use more beans and vegetables to keep it hearty. You could also add extra bell peppers or mushrooms for added texture.
How Can I Adjust the Spice Level?
If you prefer a milder chili, you can reduce or omit the cayenne pepper and chili powder. To add heat gradually, serve the chili with hot sauce on the side, letting everyone spice it to their liking!
Can I Freeze Leftovers?
Yes! This chili freezes well. Let it cool completely, then store in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it up in the microwave or stovetop.
What Can I Serve with Chili?
Chili pairs wonderfully with cornbread, tortilla chips, or over a bed of rice. You can also serve it alongside a fresh salad or add it to baked potatoes for a hearty meal!