This Instant Pot Chili is a cozy dish packed with beans, ground meat, and tasty spices. It’s quick to make and perfect for chilly nights when you need something hearty!
I love how one pot does all the work—less mess, more yum! And it’s great for feeding a crowd or enjoying as leftovers. Plus, who can resist a warm bowl of chili? 🍲
Key Ingredients & Substitutions
Ground Beef: I usually prefer ground beef for its richness, but ground turkey is a great leaner option. If you want a meatless version, try using lentils or plant-based meat substitutes for a similar texture.
Kidney Beans: These are classic in chili, but you can swap them with black beans or pinto beans if you prefer. Just make sure to drain and rinse canned beans to reduce sodium.
Diced Tomatoes: Canned diced tomatoes give a nice base. If you have fresh tomatoes, you can use those, but you’ll need to chop and cook them longer to break them down.
Chili Powder: This adds a lot of the classic chili flavor. If you want something different, consider using taco seasoning, but keep in mind that it might change the flavor profile a bit.
How Do I Get the Best Flavor When Sautéing?
Sautéing is a key technique that builds flavor in your chili. The aim is to release the oils and sugars in the veggies and meat, which deepens the taste. Here’s how to do it right:
- Use a medium-high heat to start. This gets your oil hot enough for cooking without burning.
- Add onions first, as they need a bit longer to soften. Stir frequently to avoid any browning too quickly.
- After onions are soft, add garlic and sauté just until fragrant—this usually takes about 30 seconds.
- Don’t rush the browning of the meat. Break it up into smaller pieces and allow it to brown evenly for maximum flavor.
Instant Pot Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup beef broth (or water)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheddar cheese, sliced avocado, chopped fresh cilantro, lime wedges
How Much Time Will You Need?
This Instant Pot Chili takes about 15 minutes to prepare and 15 minutes to cook under pressure, plus a few additional minutes for pressure release. In total, you can expect a hearty chili ready in about 45 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by setting your Instant Pot to “Sauté” mode. Add the olive oil and let it heat up. Once hot, add the chopped onion and cook for about 3-4 minutes until the onion is softened and translucent. Next, stir in the minced garlic and cook for another 30 seconds or until it becomes fragrant.
2. Brown the Meat:
Add the ground beef (or turkey) to the pot, breaking it up with a spoon as it cooks. Cook until the meat is browned and no longer pink. This should take about 5-7 minutes. Stir occasionally to ensure even cooking.
3. Spice It Up:
Once the meat is browned, add the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if you want some heat) into the pot. Season with salt and pepper. Mix everything together well to coat the meat and onions with those delicious spices.
4. Combine the Ingredients:
Now, add the tomato paste to the mixture and stir for about a minute to start combining the flavors. Pour in the diced tomatoes, kidney beans, and beef broth. Give it a good stir to mix everything evenly.
5. Pressure Cook:
Close and secure the Instant Pot lid. Ensure the valve is set to sealing. Select “Manual” or “Pressure Cook” on high pressure for 15 minutes. When it’s done, let the pressure release naturally for about 10 minutes, then carefully quick release any remaining pressure.
6. Taste and Serve:
Open the lid and give the chili a good stir. Taste it and adjust the seasoning if necessary. Now it’s time to ladle the chili into bowls! Top it with sour cream, shredded cheddar cheese, sliced avocado, chopped cilantro, and a squeeze of lime juice if desired. Enjoy your warm, comforting chili!
Can I Use Different Types of Meat?
Absolutely! You can swap ground beef for ground turkey, chicken, or even plant-based meat for a vegetarian option. Just be aware that cooking times might slightly change with different meats!
How Can I Make This Chili Vegetarian or Vegan?
To make a vegetarian or vegan chili, omit the ground meat and replace it with more beans (like black beans or chickpeas) or lentils. You can also add more vegetables such as bell peppers or zucchini for extra flavor and texture.
What Should I Do If My Chili Is Too Thick?
If your chili turns out thicker than you’d like, simply stir in a bit more beef broth or water to reach your desired consistency. Heat it on the sauté mode to blend it well!
Can I Freeze Leftover Chili?
Yes! Leftover chili freezes wonderfully. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove or in the microwave.
