Chili is a meal that you will see on the table regularly in this house. It is easy to make, comes together quickly, and can feed a crowd. Whether it’s a cozy fall night and football is on the TV or a hectic summer day full of activities, this Instant Chili is the perfect way to get dinner on the table fast.
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Why You’ll Love This Recipe:
Minimal Prep Time: This meal comes together very quickly and can be done in under an hour.
Customizable ingredients: This recipe is very versatile, and many of the ingredients can be replaced with similar ones.
Hearty and filling: Packed with protein and fiber, this meal will keep everyone full.
No spice mix: You can adapt the flavor of the chili to your family’s flavor preferences by creating your spice mix from scratch.
Ingredients For Instant Pot Chili
Ground meat: This is the foundation of the chili. You can use any ground meat you have on hand. I typically stick with ground beef. You can also omit the ground beef and make this a vegetarian dish.
Beans: Beans contribute to the texture of the chili and add fiber and protein. You can use any beans you have on hand. I use black and kidney beans.
Onion: Onions add sweetness to the chili.
Bell pepper: Bell Peppers add a mild sweetness and crunch to the chili. You can use any variety you have on hand.
Jalapeno Peppers: Jalapenos add a nice bit of heat to the chili. You can reduce the spiciness by removing the seeds are omitting them altogether.
Minced Garlic: Brings an earthy flavor and pairs well with the onions.
Crushed tomatoes: Crushed tomatoes contribute to the chili’s thick, smooth texture and add acidity.
Diced Tomatoes: Diced tomatoes balance out the richness of the other flavors and add acidity. You can use canned or fresh tomatoes.
Corn: This is an optional ingredient that adds additional sweetness to the dish.
Brown sugar: Balances the acidity of the tomatoes.
Broth: Broth adds richness to the chili and brings everything together. You can use any broth you have on hand (chicken, beef, or vegetable) or bouillon if that’s all you have.
Spices: Onion powder, garlic powder, cumin, paprika,, cayenne pepper, salt, and pepper all enhance the natural flavors of the chili.
Tools
- Instant Pot
- Knife
- Cutting board
- Wooden spoon
- Can opener
- Ladle for serving
Instant Pot Chili Step by Step Instructions
Prep Veggies
Begin by washing and dicing the onions, bell peppers, jalapenos, and garlic
Brown Ground Meat
Set the Instant Pot to sauté and brown the ground meat until it is no longer pink. For extra flavor, allow the ground meat to caramelize to create a fond at the bottom of the pot. Drain off any extra grease.
Add Veggies
Once the meat is browned, add the onions, bell pepper, and garlic and allow to cook until translucent. If short on time, skip this step.
Add remaining ingredients
Add the jalapenos, corn, brown sugar, spices, and broth and stir to combine.
Set the Instant Pot
Close the lid and ensure the vent is in the sealing position. Select the meat/stew function and set for 45 minutes to an hour.
Release Pressure
You can allow the pressure cooking to manually release pressure or do a quick release by turning the vent to the venting position.
Adjust seasoning
Stir the chili, taste, and adjust the seasoning by adding more salt and pepper.
Enjoy
Serve this Instant Pot chili with sour cream, cheese, and a side of corn bread.
Variations of This Instant Pot Chili
This chili recipe is extremely versatile and can be adapted to fit your family’s taste or dietary restrictions.
- Meat: You can use any ground meat, such as ground beef, chicken, turkey, or veal. Additionally, you can omit the meat for a vegetarian option.
- Beans: Feel free to use your favorite beans in this recipe.
- Spice level: Adjust the spice level by adding more jalapenos or cayenne pepper, or omitting them completely.
Other Cooking Options
Stove top: You can make this recipe on the stove top by browning the meat, adding the veggies, broth, and spices. Allow to simmer for at least an hour. The longer you let it go, the deeper the flavor will be.
Slow Cooker: You can also make this recipe in the slow cooker by browning the meat, adding the rest of the ingredients, and placing the slow cooker on low for 8-12 hours or on high for 4-6 hours.
Tips For This Instant Pot Chili
Brown the meat: Allow the meat to brown until caramelized; this will ensure the Maillard reaction takes place, deepening the flavor of the final dish.
Cook for as long as possible: Once the initial pressure cook is complete, allow the Instant Pot Chilli to sit on keep warm for several hours to continue developing flavor.
Toppings: serve with cheese, sour cream, diced onions, avocados, or crushed tortillas.
Storage:
In the Fridge
- Allow to cool for at least 2 hours and store in an airtight container for 4-5 days.
- Reheat on the stovetop or in the microwave until heated through.
In the Freezer
- Allow to cool completely, and store in a freezer-safe bag for up to 3 months.
- Reheat: Thaw in the fridge overnight and heat on the stove top or in the microwave until heated through or reheat from frozen on the stove top or in the Instant Pot.
Instant Pot Chili FAQs
What kind of meat is best for chili?
The best kind of meat is the meat you have on hand! I typically use ground meat, but feel free to experiment.
Can I make chili without beans?
Yes, although it will not be as hearty and filling.
How spicy is this chili recipe?
This chili recipe is somewhat spicy, but the spice level can be adjusted by removing the jalapeno seeds, reducing the amount of cayenne pepper, or omitting these ingredients.
How can I make my chili thicker?
Yes, you can reduce the amount of broth you use, or simmer the chili until it reduces after the initial pressure cooking.
Is this chili recipe kid-friendly?
Absolutely! To make it more kid-friendly, omit the jalapeno and cayenne pepper.
You May Also Like
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.
