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Instant Pot Chili Recipe: A Quick and Flavorful Comfort Food

When you crave a bowl of hearty, warm, and comforting chili, the Instant Pot is your best friend. This versatile appliance transforms a time-intensive recipe into a quick, fuss-free dish without compromising on flavor.

Packed with tender meat, robust spices, beans, and tomatoes, this Instant Pot chili is a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or meal prep.

Why Make Chili in an Instant Pot?

1. Saves Time: Pressure cooking drastically reduces the cooking time compared to stovetop or slow-cooker methods.

2. Locks in Flavor: The high-pressure environment enhances the depth of flavors, giving you a rich and hearty chili in less time.

3. One-Pot Cooking: Less cleanup since everything cooks in the Instant Pot.

4. Customizable: Adapt it to your taste preferences by changing ingredients or spice levels.

Ingredients for Instant Pot Chili

Core Ingredients

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 can (8 oz) tomato sauce

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup beef broth (or chicken/vegetable broth)

• 1 tablespoon tomato paste

Spices and Seasoning

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (adjust for spice level)

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

Optional Add-Ins

• 1 bell pepper, diced

• 1 cup frozen corn kernels

• 1/2 teaspoon sugar (to balance acidity)

• 2 teaspoons Worcestershire sauce (for depth of flavor)

Step-by-Step Instructions

Step 1: Prepare the Instant Pot

1. Set the Instant Pot to the Sauté function. Allow it to heat for a minute.

2. Add a drizzle of oil and brown the ground beef, breaking it up with a spatula.

3. Once the meat is mostly cooked, add the chopped onion and garlic. Sauté for 3-4 minutes until fragrant and translucent.

Step 2: Add the Ingredients

1. Cancel the Sauté function and scrape any browned bits from the bottom of the pot to prevent burning.

2. Add the diced tomatoes, tomato sauce, tomato paste, beans, and broth.

3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, black pepper, and salt.

Step 3: Pressure Cook

1. Secure the Instant Pot lid and set the valve to the Sealing position.

2. Cook on High Pressure for 12 minutes. It will take 10-15 minutes for the Instant Pot to come to pressure.

3. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before doing a quick release.

Step 4: Adjust and Serve

1. Open the lid carefully and stir the chili. Taste and adjust seasoning if needed.

2. If you prefer a thicker chili, set the Instant Pot to Sauté and let it simmer for a few minutes, stirring occasionally.

Toppings and Serving Suggestions

Chili is all about the toppings! Here are some great options to customize your bowl:

• Shredded cheese (cheddar or Monterey Jack)

• A dollop of sour cream or Greek yogurt

• Freshly chopped cilantro

• Diced avocado or guacamole

• Sliced jalapeños for extra heat

• Crushed tortilla chips or cornbread on the side

Serve your chili with crusty bread, steamed rice, or a side salad for a complete meal.

Tips for the Best Instant Pot Chili

1. Brown the Meat: Taking the time to brown the meat enhances the flavor significantly.

2. Deglaze the Pot: Always scrape the bottom after sautéing to avoid triggering the burn warning.

3. Customize the Beans: Mix and match pinto, cannellini, or navy beans for variety.

4. Make It Spicier: Add more cayenne pepper or diced jalapeños if you love heat.

5. Double the Batch: This recipe is freezer-friendly, so make extra for quick meals later.

Common Variations

• Vegetarian Chili: Replace the meat with more beans, lentils, or crumbled tofu. Use vegetable broth instead of beef broth.

• White Chili: Substitute ground chicken or turkey, and use white beans with a creamy broth base.

• Tex-Mex Chili: Add roasted green chilies, taco seasoning, and a squeeze of lime juice.

Storage and Reheating

1. Refrigerator: Store in an airtight container for up to 4 days.

2. Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

3. Reheating: Warm in the microwave or stovetop, adding a splash of broth if needed.

Nutritional Benefits

• Protein-Packed: Thanks to the meat and beans, this chili is a great source of protein.

• Rich in Fiber: Beans provide essential fiber for digestion and heart health.

• Low in Fat: Use lean meat or skip the meat entirely for a low-fat version.

• Loaded with Antioxidants: Tomatoes and spices like chili powder and cumin are rich in antioxidants.

Frequently Asked Questions

Can I use dry beans instead of canned beans?

Yes, but pre-soak and cook the beans beforehand, as the Instant Pot cooking time for chili may not be enough to fully cook dry beans.

What if my chili is too thin?

Simmer on Sauté mode to thicken, or add a slurry of cornstarch and water.

Can I skip the tomato paste?

Tomato paste adds depth and richness to the chili but can be skipped if needed.

Conclusion

This Instant Pot Chili recipe is the ultimate combination of convenience, flavor, and nutrition. Perfect for busy weeknights or leisurely weekends, this one-pot wonder will quickly become a family favorite.

Whether you enjoy it with traditional toppings or put your unique spin on it, this chili is guaranteed to satisfy you.

Try it out today, and enjoy a hearty, flavorful bowl of comfort in no time!