Can I make this chili without an Instant Pot?

Yes, you can cook it on the stovetop or in a slow cooker. For the stovetop, simmer for at least 45 minutes after browning the meat and adding the ingredients. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

How can I make this chili spicier?

To increase the heat, add diced jalapeños, cayenne pepper, or hot sauce. You can also use spicy chili powder or smoked chipotle powder for extra kick.

What is the secret to a rich, deep chili flavor?

Using cocoa powder enhances the depth of flavor. Adding a splash of Worcestershire sauce or a teaspoon of apple cider vinegar at the end can also boost the taste.

Instant Pot Chili - Superb Recipe

Description

This easy Instant Pot chili is packed with bold flavors, featuring tender ground beef, beans, tomatoes, and aromatic spices. Ready in under an hour, it delivers a slow-cooked taste with minimal effort. Perfect for busy weeknights or meal prep, this hearty, protein-rich dish is a must-try for any chili lover.

Ingredients

Scale

2 teaspoons olive oil
2 pounds ground beef (90% lean)
1 onion, finely diced
1 ½ teaspoons minced garlic
1 (28-ounce) can diced tomatoes (do not drain)
3 (8-ounce) cans tomato sauce
¾ cup beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 ½ teaspoons kosher salt
¾ teaspoon ground black pepper
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
Assorted toppings (cheese, green onions, sour cream, tortilla strips, avocado)

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Instructions

Brown the beef: Turn the Instant Pot to Sauté mode and select “More” for higher heat. Add the olive oil, then the ground beef. Cook, breaking it up with a spatula, until browned and no longer pink.
Sauté the aromatics: Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well, scraping the bottom of the pot to prevent the burn warning. Add the chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, and black pepper, stirring to evenly distribute the spices.
Incorporate the beans: Drain and rinse the kidney beans and pinto beans, then add them to the pot. Stir everything together to ensure an even mix.
Pressure cook the chili: Secure the Instant Pot lid and set the valve to Sealing. Select the Chili/Beans setting and cook for 20 minutes under high pressure.
Release the pressure: Once the timer is up, either quick-release the pressure for faster serving or let it naturally release for 10-15 minutes for enhanced flavor.
Adjust thickness and serve: Stir the chili and taste, adjusting seasoning if needed. If a thicker consistency is desired, turn on Sauté mode and simmer for 5-10 minutes. Serve hot with your favorite toppings.

Notes

For a spicier chili, add cayenne pepper or hot sauce.
To make it vegetarian, replace the beef with extra beans or lentils and use vegetable broth.
If you prefer a thicker chili, mash some of the beans before serving or simmer longer after pressure cooking.
Leftovers store well in the fridge for up to 3 days or in the freezer for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 318 kcal
Sugar: 5g
Sodium: 757mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 14g
Protein: 45g
Cholesterol: 98mg