Instant Pot Chili Recipe: If you’re looking for a quick, hearty, and flavorful meal, this Instant Pot chili recipe is the perfect choice! Made with tender ground beef, rich tomatoes, and aromatic spices, this dish comes together in a fraction of the time compared to traditional stovetop methods. The Instant Pot locks in flavors and ensures a perfect consistency every time.
Why use an Instant Pot? Well, it reduces cooking time significantly while enhancing the depth of flavors. No need to simmer for hours—just set it and let the magic happen! Whether you’re cooking for a family dinner, a potluck, or meal prep, this easy Instant Pot chili will become your go-to recipe.
Ingredients Needed
To make the best Instant Pot chili, you’ll need the following ingredients:
Essential Ingredients:
- Ground beef (or turkey/chicken for a leaner version) – 1 lb
- Onion (chopped) – 1 medium
- Garlic (minced) – 3 cloves
- Canned diced tomatoes – 1 can (14.5 oz)
- Tomato sauce – 1 can (15 oz)
- Tomato paste – 2 tbsp
- Kidney beans (drained and rinsed) – 1 can (15 oz)
- Black beans (drained and rinsed) – 1 can (15 oz)
- Beef broth or water – 1 cup
- Chili powder – 2 tbsp
- Cumin – 1 tbsp
- Paprika – 1 tsp
- Oregano – 1 tsp
- Salt and black pepper – to taste
Optional Add-ins for Extra Flavor:
- Bell peppers – for a hint of sweetness
- Jalapeños – for extra heat
- Corn kernels – adds texture and sweetness
- A splash of hot sauce – if you like it extra spicy
Substitutes for Dietary Preferences:
- Vegetarian option: Swap meat for lentils or extra beans
- Low-carb/keto: Skip the beans and use more meat and veggies
Tools Required
Before starting, gather the necessary tools:
- Instant Pot (6-quart or larger)
- Wooden spoon or spatula (for stirring)
- Measuring spoons and cups
- Sharp knife and cutting board
- Can opener
Step-by-Step Cooking Instructions
Preparing the Ingredients
Before turning on the Instant Pot, get all your ingredients ready. Chop the onion, mince the garlic, and prepare any additional veggies. Open the cans and drain the beans to make the process smoother.
Sautéing in the Instant Pot
- Set the Instant Pot to Sauté mode and add a bit of oil.
- Add the chopped onion and garlic, stirring for about 2 minutes.
- Add the ground beef, breaking it apart with a spoon. Cook until browned (about 5 minutes).
- Season with salt, pepper, chili powder, cumin, paprika, and oregano for maximum flavor.
Adding the Rest of the Ingredients
- Pour in the diced tomatoes, tomato sauce, tomato paste, and broth. Stir well.
- Add kidney beans and black beans (or any beans of choice).
- Stir everything together, making sure to scrape the bottom to prevent a burn notice.
Cooking Under Pressure
- Cancel the Sauté mode and secure the Instant Pot lid.
- Set it to Manual (Pressure Cook) mode for 15 minutes on High Pressure.
- Once the timer is up, let the pressure naturally release for 10 minutes before doing a quick release.
Finishing Touches & Adjustments
- Stir the chili well and taste for seasoning adjustments.
- If it’s too thin, let it sit on Sauté mode for 5 minutes to thicken.
- If too thick, add a bit more broth or water.
Serving Suggestions
Top your Instant Pot chili with:
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Avocado slices
- Crushed tortilla chips
Pair it with cornbread, garlic bread, or white rice for a satisfying meal.
Storage & Reheating
- Store leftover chili in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze it for up to 3 months.
- To reheat, use the microwave or stovetop, adding a splash of water if needed.
Tips & Tricks for the Best Instant Pot Chili
- Avoid burn notice: Deglaze the Instant Pot before pressure cooking.
- Boost the flavor: Let the chili sit for 10 minutes before serving.
- Make it spicier: Add cayenne pepper or extra jalapeños.
FAQs about Instant Pot Chili Recipe
1. How long does it take to make chili in an Instant Pot?
Cooking chili in an Instant Pot typically takes about 20-25 minutes under high pressure. However, you should also factor in the time needed for the pot to reach pressure and the natural release time, which can add an additional 10-15 minutes.
2. Can I use frozen meat to make Instant Pot chili?
Yes, you can use frozen meat to make chili in an Instant Pot. There’s no need to thaw it first, but remember to increase the cooking time by about 5-10 minutes to ensure the meat cooks thoroughly.
3. What are the best types of beans to use in an Instant Pot chili?
Kidney beans, black beans, and pinto beans are all excellent choices for chili. You can use them dried or canned. If using dried, be sure to soak them overnight or use a quick soak method before cooking.
4. Can I make vegetarian chili in an Instant Pot?
Absolutely! Simply substitute the meat with additional beans, lentils, or a meat substitute, and use vegetable broth instead of beef or chicken broth.
5. How can I thicken my chili in an Instant Pot?
If your chili is too watery, use the sauté function after pressure cooking to simmer and reduce the liquid. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and let it simmer for a few minutes.
6. Is it possible to overcook chili in an Instant Pot?
While it’s difficult to overcook chili given the moisture and pressure, leaving it on ‘keep warm’ for too long can cause the ingredients to become too soft and the flavors to dull. It’s best to serve your chili once the cooking cycle has completed and the pressure has been released.
7. What toppings work well with Instant Pot chili?
Common toppings include shredded cheese, sour cream, diced onions, chopped cilantro, sliced jalapeños, and avocado. Feel free to customize with your favorite toppings to enhance the flavor and texture of your chili.
Conclusion
Making chili in an Instant Pot is a game-changer! It’s fast, easy, and packed with flavor. Try this recipe, customize it to your taste, and enjoy a bowl of hearty goodness.
