This Instant Pot Chili is a warm and comforting meal that’s full of flavor. It’s packed with beans, ground beef, and spices—all cooked together quickly and easily!
Making chili in the Instant Pot means no long wait times. I love how all the flavors blend perfectly, and it’s great for meal prep. Plus, who doesn’t love a hearty bowl of chili? 🍲
Key Ingredients & Substitutions
Ground Beef: I like using ground beef for its rich flavor, but ground turkey is a great, leaner alternative. You can also use a plant-based meat substitute if you’re looking for a vegetarian chili.
Beans: Kidney beans and pinto beans are traditional, but you could use black beans or chickpeas instead. Canned beans save time, but feel free to use dried beans—just soak them first!
Spices: Chili powder is key for that signature chili flavor. If you want some heat, add cayenne pepper or jalapeños! You can adjust the spices based on what you have or your spice tolerance.
Tomatoes: The canned tomatoes give a nice base for the chili. If fresh tomatoes are in season, feel free to chop them up and use them instead!
How Do You Get the Most Flavor in Your Chili?
The sautéing step is essential for developing the flavor. Cooking the onions and garlic until fragrant makes a difference. Don’t rush this part! Adding the spices right after the meat is browned also helps release their flavors fully.
- Set the Instant Pot to sauté and cook the onions until soft.
- Add the garlic and sauté just until it gets fragrant.
- Always add the spices right after browning the meat to bloom their flavors.
- Adjust seasoning after cooking if you’d like a bolder taste—this is your chance!
Instant Pot Chili Recipe
Ingredients You’ll Need:
For The Chili:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Lime wedges
How Much Time Will You Need?
This Instant Pot Chili will take about 10 minutes of prep time and 30 minutes overall, including cooking and releasing pressure. It’s quick, easy, and perfect for weeknight dinners or meal prep! Enjoy a full-flavored meal in no time!
Step-by-Step Instructions:
1. Sauté the Veggies:
First, set the Instant Pot to sauté mode and add the olive oil. Once the oil is hot, toss in the diced onion and cook for about 3 minutes, or until it’s softened. Then, add the minced garlic and sauté for another minute until it becomes fragrant. This builds a lovely base for your chili!
2. Brown the Meat:
Next, add the ground beef (or turkey) to the pot. Use a spatula or wooden spoon to break it apart. Cook until it’s browned and no longer pink, which should take about 5-7 minutes. If there’s any excess fat, feel free to drain it off.
3. Spice It Up:
Now, it’s time to add the flavor! Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Mix everything well so that the spices coat the meat and veggies evenly.
4. Combine the Ingredients:
Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Give it a good stir to mix everything together nicely.
5. Pressure Cook:
Cancel the sauté mode and secure the lid on the Instant Pot. Set the valve to sealing. Now, cook on high pressure for 15 minutes. Once it’s done cooking, let the pressure naturally release for about 10 minutes, then perform a quick release for any remaining pressure.
6. Serve and Enjoy:
Carefully open the lid and stir the chili. Taste it and adjust the seasoning if necessary. Serve hot and top with your choice of shredded cheese, sour cream, green onions, and a squeeze of lime for extra flavor!
Now warm up your bowl and dig into this hearty and delicious Instant Pot Chili! Enjoy every comforting bite! 🌶️
Can I Use Frozen Ground Beef?
Yes, you can use frozen ground beef! Just make sure to sauté it for a bit longer until it’s fully thawed and browned. You might need to add a few extra minutes to the pressure cooking time for best results.
How to Adjust Spiciness Level?
If you prefer a milder chili, start with 1 tablespoon of chili powder, then taste and add more if desired. For extra heat, consider adding chopped jalapeños or a pinch of cayenne pepper to the mix!
Can I Make This Chili Vegetarian?
Absolutely! Substitute the ground beef with lentils, quinoa, or a meatless ground alternative. You can also increase the variety of beans or add more vegetables to keep it hearty!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm them up on the stovetop or in the microwave. You can also freeze the chili for up to 3 months—just thaw it in the fridge before reheating!