Description
This hearty and flavorful Instant Pot Chili combines tender ground beef, aromatic spices, and a variety of beans in a rich tomato base. Perfect for a comforting weeknight meal, it uses the Instant Pot to quickly develop deep flavors with minimal hands-on time. Serve with your favorite toppings for a satisfying and nutritious dish.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
Beans and Tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode and add olive oil to heat.
- Brown the Meat: Add the ground beef or turkey, breaking it up with a spoon as it cooks. Continue until browned, then drain excess fat if necessary.
- Sauté Aromatics: Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until vegetables soften and become fragrant.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to coat the meat and vegetables with the spices.
- Add Tomato and Broth Mixture: Stir in tomato paste, diced tomatoes, tomato sauce, and beef or vegetable broth until well combined.
- Incorporate Beans: Add the drained and rinsed kidney beans and black beans, stirring to combine evenly throughout the chili base.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes.
- Release Pressure: After cooking, allow a natural pressure release for 10 minutes, then carefully perform a quick release to vent remaining pressure.
- Final Seasoning: Open the lid, stir the chili thoroughly, then taste and adjust seasoning with additional salt or spices as needed.
- Serve: Spoon the chili into bowls and garnish with optional toppings such as shredded cheese, sour cream, green onions, or avocado slices for extra flavor and texture.
Notes
- For a leaner version, use ground turkey instead of beef.
- If you prefer a thicker chili, remove the lid after pressure cooking and simmer on sauté mode until the desired consistency is reached.
- The cayenne pepper is optional and can be adjusted to your preferred heat level.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like corn or jalapeños for added texture and flavor.
