Instant Pot Chili

Chili has always been one of those comforting meals that bring people together. Whether it’s a cold winter night, a casual gathering, or a quick weeknight dinner, a steaming bowl of chili is always a good idea. But making chili the traditional way slowly simmering it for hours can be time consuming. That’s where the Instant Pot comes in.

This Instant Pot chili recipe is perfect for beginners because it simplifies the cooking process without sacrificing flavor. In under an hour, you get a thick, rich, and perfectly spiced chili that tastes like it has been cooking all day. It’s also a one-pot meal, meaning less cleanup and more time to enjoy your food. Plus, it’s packed with protein, fiber, and essential nutrients, making it both delicious and nutritious.

Ingredients and Their Roles

• Ground beef – The heart of the dish, adding a rich and savory flavor. Lean beef is preferred to avoid excess grease, but you can also use ground turkey or chicken.
• Onion and garlic – These aromatics provide depth and enhance the overall flavor of the chili.
• Diced tomatoes and tomato sauce – These create a thick and tangy base. You can substitute fresh tomatoes or fire-roasted canned tomatoes for extra smokiness.
• Beef broth – Adds moisture and enhances the meaty flavor. You can use chicken or vegetable broth if needed.
• Kidney beans and pinto beans – These add texture and protein. Feel free to swap with black beans or chickpeas for variety.
• Chili powder, cumin, smoked paprika – The key spices that give chili its signature warmth and depth.
• Cocoa powder – A secret ingredient that enhances the chili’s richness without making it taste like chocolate.
• Sugar – Balances out the acidity of the tomatoes.
• Salt and pepper – Essential for seasoning and bringing all the flavors together.

Ingredient Substitutions

• Meat-free option: Use lentils or extra beans instead of beef for a vegetarian chili.
• Spice level adjustment: Add cayenne pepper or hot sauce for a spicier kick.
• Low-carb alternative: Skip the beans and add extra vegetables like bell peppers and zucchini.

How to Make Instant Pot Chili

Step 1: Turn the Instant Pot to the Sauté mode and select “More” for higher heat. Add a little olive oil, then brown the ground beef, breaking it up with a spatula as it cooks. This step ensures a deep, savory flavor.

Step 2: Add the chopped onions and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.

Step 3: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to deglaze the bottom of the pot, making sure no bits are stuck (this prevents a burn warning).

Step 4: Add the chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, and pepper. Stir thoroughly to combine all the flavors.

Step 5: Drain and rinse the kidney beans and pinto beans, then add them to the pot. Give everything a final stir.

Step 6: Secure the Instant Pot lid and set the valve to Sealing. Select the Chili/Beans setting and cook for 20 minutes under high pressure.

Step 7: Once the timer is up, you can either quick release the pressure for faster serving or let it naturally release for 10-15 minutes to enhance the flavors.

Step 8: Stir the chili, taste, and adjust seasoning if needed. If you prefer a thicker chili, turn on Sauté mode and let it simmer for 5-10 minutes until it reaches your desired consistency.

Beginner Tips and Troubleshooting

• Preventing the “Burn” Warning: Always scrape the bottom of the pot after adding liquids to remove any stuck-on bits.
• Thickening the Chili: If your chili is too watery, let it simmer on Sauté mode for a few minutes, or add a tablespoon of cornmeal or mashed beans.
• Enhancing Flavor: If the chili tastes too acidic, add a pinch of sugar. If it needs more depth, stir in a teaspoon of Worcestershire sauce or a splash of apple cider vinegar.
• Spice Level Control: Start with a moderate amount of chili powder and adjust after cooking to match your heat preference.

Serving Suggestions

This Instant Pot chili is delicious on its own, but you can make it even better with these toppings:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sour cream or Greek yogurt for creaminess
• Sliced green onions for a fresh bite
• Diced avocados for a creamy texture
• Crushed tortilla chips for added crunch

Pair your chili with honey cornbread, garlic bread, or a simple green salad for a complete meal.

Storage and Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Chili freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or zip-top bags. It will keep for up to 2 months.
• Reheat: Warm in the microwave or on the stovetop, adding a splash of broth or water if it thickens too much.

Try this Instant Pot Chili and Share Your Thoughts

Making homemade chili has never been easier, thanks to the Instant Pot! Whether you’re a beginner or just looking for a quick and hearty meal, this recipe is sure to become a favorite.

Give it a try, and let me know in the comments how it turned out! Did you customize it with different beans or spices? What toppings did you add? I’d love to hear your take on this easy Instant Pot chili.

FAQ About Instant Pot Chili

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