Chili is a meal that finds its way onto our table regularly. Whether it’s a busy weeknight or a cozy weekend, this hearty dish never disappoints. It’s easy to throw together, customizable, and absolutely delicious. With the Instant Pot, you can have chili ready in no time, making it the perfect meal for anyone who needs something flavorful and satisfying without spending hours in the kitchen.
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Why You’ll Love This Chili Recipe
Instant Pot Chili is the ultimate comfort food. It’s hearty, rich, and packed with flavors that develop beautifully as it cooks. This recipe combines tender ground beef, vegetables, and beans with a medley of spices that create a perfect balance of heat and warmth. Not only is it simple to make, but it’s also versatile enough to suit different tastes and dietary preferences.
Some of the highlights of this recipe include:
- Minimal prep time: With the Instant Pot, you can have chili ready in under an hour, including prep and cooking time.
- Customizable ingredients: Feel free to swap out the ground beef for ground turkey or chicken, or even make it vegetarian by omitting the meat and adding extra beans.
- Hearty and filling: Packed with protein, fiber, and rich flavors, this chili is a meal on its own, but it pairs wonderfully with cornbread, rice, or tortilla chips.
Chili Ingredients
- Ground beef: This is the foundation of your chili, providing a rich, savory flavor and plenty of protein. It gives the chili a hearty, satisfying texture and the fat helps carry the spices throughout the dish.
- Onion: Onion adds sweetness and depth to the chili. When sautéed, it caramelizes and brings a savory base flavor that complements the other ingredients.
- Bell pepper: The bell pepper adds a mild sweetness and a touch of crunch, enhancing the overall flavor and texture of the chili.
- Jalapeno pepper: For a little heat! The jalapeno adds a mild to medium level of spiciness, giving the chili that perfect kick without being overwhelming.
- Minced garlic: Garlic brings an earthy, aromatic flavor that deepens the savory profile of the chili. It pairs wonderfully with the onions and spices.
- Canned diced tomatoes: Tomatoes provide acidity and balance out the richness of the beef and spices, making the chili more complex and bright.
- Canned tomato sauce: Tomato sauce contributes to the chili’s thick, smooth texture and rich tomato flavor, binding the dish together and enhancing the depth of flavor.
- Canned black beans: Black beans add fiber, protein, and a creamy texture to the chili. They also help balance out the spices and contribute to the dish’s hearty, filling nature.
- Canned red kidney beans: Kidney beans bring another layer of protein and fiber, as well as a slightly earthy taste that pairs well with the chili’s seasonings.
- Broth (vegetable, beef, or chicken): The broth adds moisture and richness to the chili. It’s the liquid base that helps everything come together and infuses the dish with savory depth.
- Garlic powder: A quick way to bring a burst of garlic flavor to the chili without the extra prep work. It complements the fresh garlic and enhances the overall savory notes.
- Onion powder: Onion powder boosts the onion flavor and gives a subtle, deeper onion taste without the need for more fresh onions.
- Chili powder: The main spice blend in chili, chili powder gives the dish its characteristic flavor and a mild heat. It’s a blend of spices that include ground chili peppers, cumin, and other seasonings.
- Cumin: Cumin adds a warm, earthy, slightly smoky flavor to the chili, making it rich and complex.
- Paprika: Paprika adds a mild, sweet pepper flavor with a hint of smokiness. It rounds out the spices and gives the chili a beautiful color.
- Salt and pepper: Basic seasonings that help bring out the flavors of all the other ingredients. Salt is crucial for balance, while pepper adds a touch of sharpness.
How to Chili
Making this Instant Pot Chili is simple and straightforward! Here’s how you can prepare this hearty meal in just a few steps:
- Prep Your Veggies
Begin by washing and dicing your onion, bell pepper, and jalapeno (if using). Mince the garlic cloves. This will make the cooking process faster and smoother. - Brown the Ground Beef
Set your Instant Pot to the sauté mode. Add the ground beef and cook it until it’s browned and no longer pink, breaking it up with a spoon as it cooks. This helps the beef to cook evenly and get nice and crumbly. If there’s excess fat, drain it off. - Sauté the Vegetables
Add your diced onion, bell pepper, and jalapeno to the Instant Pot with the browned meat. Continue to sauté for about 3-4 minutes, or until the vegetables are softened and fragrant. This step builds the base flavors of your chili. - Add the Canned Ingredients and Spices
Now, it’s time to add the canned ingredients and spices. Pour in the diced tomatoes, tomato sauce, black beans, kidney beans, and broth. Stir in the garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper. Make sure everything is well combined so the spices are evenly distributed throughout the mixture. - Set the Instant Pot to Cook
Close the Instant Pot lid, ensuring the vent is in the sealing position. Select the Meat/Stew function, and cook for 45 minutes. The Instant Pot will build pressure, cook the chili, and then release pressure automatically after the cooking time is complete. - Quick Release the Pressure
Once the cooking time is up, carefully perform a quick release to let out the pressure. This can be done by moving the vent to the venting position. Be cautious as hot steam will escape. - Stir and Adjust Seasoning
Open the Instant Pot, and give the chili a good stir. Taste it and adjust the seasoning, adding more salt, pepper, or chili powder if needed. - Serve and Enjoy
Ladle the chili into bowls. Top it with shredded cheese, sour cream, or chopped cilantro if you like. Serve with cornbread, rice, or tortilla chips for a complete meal.
Variations of This Recipe
This Instant Pot Chili is incredibly versatile and can be tailored to your preferences. Here are a few ways to change things up:
- Meat options: If you prefer, you can substitute the ground beef with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian version.
- Beans: Feel free to use different beans like pinto beans, black-eyed peas, or white beans. You can also omit the beans altogether for a low-carb option.
- Spice level: If you like more heat, add extra jalapenos or a pinch of cayenne pepper. For a milder version, omit the jalapenos and reduce the chili powder.
- Veggies: You can add more vegetables, such as zucchini, carrots, or corn, for added flavor and texture.
Other Prep Options
If you don’t have an Instant Pot, no worries! You can still enjoy this chili using other methods:
- On the stove: Brown the meat and sauté the vegetables in a large pot over medium heat. Add the canned ingredients, broth, and spices, then bring to a simmer. Let it cook for about 45 minutes to an hour, stirring occasionally. Adjust the seasoning as needed.
- In the slow cooker: Brown the ground beef and sauté the vegetables, then transfer everything to the slow cooker. Add the canned ingredients, broth, and spices. Cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together and the chili is thick and hearty.
FAQ
Can I freeze this chili? Yes! Instant Pot chili freezes wonderfully. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to reheat, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Can I make this chili vegetarian? Absolutely! Omit the ground beef and add extra beans, lentils, or vegetables like mushrooms for a satisfying vegetarian chili. You can also use plant-based ground meat alternatives.
How can I thicken my chili? If your chili is too thin, you can thicken it by simmering it uncovered on the stovetop for an additional 15-20 minutes. Alternatively, you can mash some of the beans or add a thickening agent like cornstarch or arrowroot powder.
Tools You’ll Need
- Instant Pot or pressure cooker
- Cutting board and knife
- Wooden spoon
- Measuring spoons
- Can opener
- Ladle for serving
Nutritional Facts (Per Serving)
- Calories: 350-400 kcal
- Protein: 25-30g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 5g
- Sodium: 700mg
Note: Nutritional values are approximate and may vary based on specific ingredient brands and substitutions.
Nutritional Disclaimer
The nutritional information provided above is an estimate and is based on the specific ingredients listed. Nutritional values may vary depending on factors such as portion size, ingredient substitutions, and preparation methods. Always consult a nutritionist or healthcare professional for personalized dietary advice.
Instant Pot Chili
A hearty, flavorful Instant Pot chili made with ground beef, beans, and a blend of spices. This easy recipe is perfect for busy nights, delivering a satisfying meal in under an hour. Enjoy it with your favorite toppings like cheese, sour cream, or cilantro for a complete comfort meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, diced (optional, for heat)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 2 cups broth (vegetable, beef, or chicken)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Wash and prep veggies: Start by washing your bell pepper, jalapeno, and onion. Dice them into small pieces for easy cooking.
- Brown the ground beef: Set your Instant Pot to sauté mode and brown the ground beef until it's no longer pink. Be sure to break it up into small pieces as it cooks. Drain any excess fat if needed.
- Sauté the vegetables: Add the diced onion, bell pepper, and jalapeno to the pot with the browned meat. Sauté until the vegetables are softened, about 3-4 minutes.
- Add canned ingredients and spices: Pour in the diced tomatoes, tomato sauce, black beans, kidney beans, and broth. Stir in the garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper. Adjust the seasoning to taste.
- Pressure cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the "Meat/Stew" function and cook for 45 minutes.
- Release pressure and serve: Once the cooking cycle is complete, carefully perform a quick release to release the pressure. Open the Instant Pot, give the chili a stir, and check the seasoning. If needed, add more salt, pepper, or chili powder to taste.
- Serve and enjoy: Ladle the chili into bowls and top with shredded cheese, sour cream, or chopped cilantro. Serve with your favorite sides for a complete meal.
Notes
- Spice level: Adjust the heat to your preference by adding more or less jalapeno pepper, or by using mild or hot chili powder.
- Beans: Feel free to swap out the beans for others you prefer, such as pinto beans or black-eyed peas.
- Meat options: You can substitute the ground beef with ground turkey or chicken for a leaner version.
- Toppings: Top with shredded cheese, sour cream, or avocado for added flavor. You can also add a sprinkle of fresh cilantro or green onions.
- Storage: Leftover chili can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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