Description
This hearty Instant Pot Chili recipe delivers a flavorful and comforting meal ready in just 30 minutes. Combining ground beef or turkey with beans, tomatoes, and a blend of spices, this chili is perfect for a quick weeknight dinner or a cozy meal any time. The pressure cooking method ensures tender meat and well-infused flavors in less time than traditional chili recipes.
Ingredients
Scale
Protein & Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
Canned Goods
- 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
Liquids & Seasonings
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons tomato paste
- 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 the olive oil to heat up.
- Brown the meat: Add the ground beef or turkey to the pot, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if necessary.
- Sauté aromatics and vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until the vegetables soften and the onion becomes translucent.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, as well as salt and black pepper to season the mixture evenly.
- Add tomato components and broth: Mix in the tomato paste, diced tomatoes, tomato sauce, and beef or vegetable broth together, stirring well to combine.
- Add beans: Stir in the drained kidney and black beans thoroughly to incorporate all ingredients.
- Pressure cook the chili: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes to meld the flavors and cook thoroughly.
- Release the pressure: Once cooking is complete, allow a natural pressure release for 10 minutes to let flavors settle, then perform a quick release to release any remaining pressure.
- Adjust and serve: Open the lid carefully, stir the chili, taste and adjust seasoning as needed.
- Garnish and enjoy: Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or sliced avocado for added flavor and texture.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Drain and rinse canned beans to reduce sodium content.
- If you prefer a spicier chili, increase the cayenne pepper slightly.
- Use vegetable broth to make the recipe halal or vegetarian-friendly (omit meat in that case).
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months.
- For thicker chili, remove the lid after cooking and simmer on sauté mode for a few minutes to reduce liquid.
- This chili pairs well with cornbread, rice, or tortilla chips.
