Instant Pot Chili is a comforting dish that brings warmth and flavor to your table. It is perfect for busy weeknights or cozy gatherings. With the help of an Instant Pot, you can whip up a hearty meal in no time. This recipe is packed with delicious ingredients that work together to create a rich and satisfying chili.
Why Make This Recipe
There are many reasons to make Instant Pot Chili. First, it’s quick and easy. The Instant Pot significantly reduces cooking time, allowing you to enjoy a delicious meal in about 30 minutes. Second, it’s very customizable. You can adjust the spice level, add different beans, or make it vegetarian if you prefer. Third, it’s a great way to feed a crowd or enjoy leftovers for days!
How to Make Instant Pot Chili
Making Instant Pot Chili is straightforward and enjoyable. Follow these simple steps for a bowl of deliciousness.
Ingredients
- ½ medium chopped onion
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves minced garlic
- 1 (28-ounce) can diced tomatoes (use fire roasted ones for more flavor)
- 1 (14-ounce) can tomato sauce
- ½ cup beef broth
- 2 (14-ounce) cans red kidney beans (drained)
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- Salt and pepper (to taste)
- Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)
Directions
- Add ½ medium chopped onion and 1 tablespoon olive oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in 2 pounds lean ground beef and cook, stirring often and breaking it up with your spoon, until browned.
- Stir in 3 cloves minced garlic, and then add 1 (28-ounce) can diced tomatoes, 1 (14-ounce) can tomato sauce, ½ cup beef broth, 2 (14-ounce) cans red kidney beans, 3 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper (if using), and salt and pepper.
- Close the lid, ensure the valve is set on “sealing,” press the “manual” button, and set the timer for 15 minutes.
- Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this builds more flavor).
- Season with extra salt and pepper as needed and serve with your desired toppings.
How to Serve Instant Pot Chili
Serve Instant Pot Chili hot, garnished with your favorite toppings like avocado, sour cream, shredded cheese, or tortilla strips. This makes the meal visually appealing and adds extra flavor and texture.
How to Store Instant Pot Chili
To store your leftover chili, let it cool completely. Place it in an airtight container and refrigerate for up to 4-5 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Instant Pot Chili
- For extra flavor, sauté the onion and ground beef until well browned.
- Feel free to adjust the spices to suit your taste. If you like it spicier, add more cayenne pepper.
- Use canned fire-roasted tomatoes for a smoky flavor.
- If you want a thicker chili, let it simmer for a bit after the pressure cooking.
Variation
You can make a vegetarian version of this chili by substituting the ground beef with diced vegetables like bell peppers, carrots, and zucchini, or use meat substitutes like lentils or tofu.
FAQs
1. Can I use other types of beans?
Yes! You can use black beans, pinto beans, or even chickpeas, depending on your preference.
2. Can I adjust the spiciness of the chili?
Absolutely! You can control the heat by adding more or less cayenne pepper or using mild chili powder.
3. How long does it take to cook chili in the Instant Pot?
It takes about 15 minutes of pressure cooking, but remember to add in additional time for sautéing and pressure releasing. The whole process takes around 30-35 minutes.
Enjoy making and devouring your Instant Pot Chili! It’s sure to become a favorite recipe in your household.
Instant Pot Chili
Ingredients
Main Ingredients
- ½ medium chopped onion
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves minced garlic
- 28 ounce can diced tomatoes use fire roasted ones for more flavor
- 14 ounce can tomato sauce
- ½ cup beef broth
- 2 14-ounce cans red kidney beans drained
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper optional
- to taste Salt and pepper
Garnishes (optional)
- avocado
- scallions
- sour cream
- Tex-Mex cheese
- cilantro
- tortilla strips
Instructions
Preparation
- Add chopped onion and olive oil to the Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Stir in the ground beef, cooking and breaking it up until browned.
- Add minced garlic, diced tomatoes, tomato sauce, beef broth, kidney beans, chili powder, smoked paprika, ground cumin, cayenne pepper (if using), and season with salt and pepper.
Cooking
- Close the lid, set the valve to ‘sealing,’ and press the ‘manual’ button. Set the timer for 15 minutes.
- Once the countdown finishes, perform a quick pressure release or let the pressure release naturally.
Serving
- Season with extra salt and pepper to taste and serve hot with desired toppings.
