Instant Pot Chili Recipe

Introduction

There’s nothing quite like a warm, comforting bowl of chili, especially on a chilly evening. For years, I’ve been perfecting my chili recipe, trying different methods and ingredient combinations. But let me tell you, discovering the magic of making chili in the Instant Pot was a game-changer. This Instant Pot Chili recipe is not just quick and incredibly easy, it’s also packed with deep, rich flavors that taste like they’ve been simmering for hours. My family absolutely devours this chili every time I make it – and the best part? It’s ready in under 30 minutes! The ground beef becomes incredibly tender, the beans are perfectly cooked, and the blend of spices creates a symphony of warmth and spice that will leave you craving more. Forget babysitting a pot on the stovetop for hours; this Instant Pot Chili is your ticket to delicious, hearty comfort food with minimal effort. Get ready to experience chili night like never before!

Ingredients You’ll Need for Instant Pot Chili Perfection

This recipe relies on simple, readily available ingredients to create a chili that is both flavorful and satisfying. Here’s everything you’ll need to gather to make this incredible Instant Pot Chili:

• 1 lb. Ground Beef, Lean: The heart of our chili, ground beef provides a rich, meaty base. Using lean ground beef helps to keep the chili healthier without sacrificing flavor. Don’t be afraid to use a slightly higher fat content ground beef if you prefer a richer taste; just be sure to drain off the excess fat after browning. For a vegetarian option, you could substitute with plant-based ground beef crumbles or even lentils for a different but equally delicious chili.
• 1 Red Bell Pepper, Diced: Bell peppers add a touch of sweetness and a vibrant color to the chili. Red bell peppers are slightly sweeter than green peppers, making them a great choice for chili. You could also use a mix of red, yellow, and orange bell peppers for added color and flavor complexity. If you like a bit more heat, consider adding a diced poblano pepper along with the bell pepper.
• 1/2 Medium Onion, Diced: Onions are a foundational flavor builder in almost any savory dish, and chili is no exception. Diced onion provides a pungent and aromatic base note that complements the other ingredients beautifully. Yellow or white onions are classic choices, but you could also experiment with sweet onions for a milder flavor. Make sure to dice the onion into uniform pieces so it cooks evenly.
• 1 15 oz Can Pinto Beans, Drained: Pinto beans offer a creamy texture and mild, earthy flavor that works wonderfully in chili. Draining and rinsing the beans before adding them to the Instant Pot helps to remove excess sodium and any starchy liquid that could affect the chili’s texture. If you prefer, you can use dried pinto beans, but you’ll need to soak and cook them separately before adding them to the chili, or adjust the Instant Pot cooking time significantly.
• 1 15 oz Can Black Beans, Drained: Black beans bring a slightly sweeter and more robust flavor compared to pinto beans, adding another layer of complexity to the chili. Their dark color also contributes to the chili’s rich appearance. Like pinto beans, be sure to drain and rinse black beans before use. For a different twist, try using adzuki beans or even black-eyed peas in place of black beans.
• 1 15 oz Can Kidney Beans, Drained: Kidney beans are a chili staple, known for their firm texture and slightly nutty flavor. They hold their shape well during cooking and contribute to the hearty nature of the chili. Again, draining and rinsing is key. You can choose between light or dark red kidney beans based on your preference. Dark red kidney beans have a slightly stronger flavor.
• 1 15 oz Can Tomato Sauce: Tomato sauce provides the liquid base and a rich tomato flavor for the chili. It helps to bind all the ingredients together and creates that classic chili consistency. Look for a good quality tomato sauce for the best flavor. For a richer tomato taste, you could consider using crushed tomatoes and reducing the amount of beef broth slightly.
• 1 10 oz Can Rotel Diced Tomatoes, Chili Fixin’s: Rotel diced tomatoes with chili fixin’s are a secret weapon for adding extra flavor and a touch of heat to your chili. These tomatoes are already seasoned with peppers and spices, boosting the overall flavor profile. If you prefer a milder chili, you can use regular Rotel diced tomatoes or even plain diced tomatoes and adjust the spices to your liking. For extra heat, opt for Rotel Hot diced tomatoes.
• 3 tbsp Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds depth of flavor and richness to the chili. It also helps to thicken the sauce and create a deeper, more complex tomato taste. Don’t skip the tomato paste – it makes a big difference!
• 1 cup Beef Broth: Beef broth provides additional liquid to cook the chili in the Instant Pot and enhances the savory beef flavor. Low sodium beef broth is a good option to control the overall salt content. If you don’t have beef broth, you can use chicken broth or even water, but beef broth will provide the richest flavor. Vegetable broth can be used for a vegetarian version.
• 1 tbsp Sugar: A seemingly unusual ingredient in chili, sugar actually balances the acidity of the tomatoes and enhances the overall flavor profile. It doesn’t make the chili sweet; it simply rounds out the flavors and creates a more harmonious taste. You can use granulated sugar, brown sugar, or even a touch of honey or maple syrup.
• 2 tbsp Chili Powder: Chili powder is the star spice blend that gives chili its signature flavor. It’s a blend of various dried chili peppers and spices like cumin, oregano, and garlic powder. The quality of your chili powder will significantly impact the final flavor of your chili. Adjust the amount to your spice preference – 2 tablespoons is a good starting point for a medium-heat chili.
• 1 tsp Garlic Powder: Garlic powder adds a savory, aromatic garlic flavor that complements the other spices and ingredients in the chili. It’s a convenient way to add garlic flavor without having to mince fresh garlic.
• 1 tsp Onion Powder: Similar to garlic powder, onion powder enhances the onion flavor in the chili, adding another layer of savory depth. It works in synergy with the diced onion to create a well-rounded onion flavor profile.
• 1 tsp Cumin: Cumin is a warm, earthy spice that is essential in chili. It provides a signature smoky and slightly bitter note that is characteristic of chili. Freshly ground cumin seeds have an even more intense flavor, if you want to take it up a notch.
• 1/2 tsp Red Pepper Flakes: Red pepper flakes add a kick of heat to the chili. If you like a spicier chili, you can add more red pepper flakes or even a pinch of cayenne pepper. If you prefer a milder chili, you can reduce or omit the red pepper flakes altogether.
• 1 tsp Salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to taste at the end of cooking. Using kosher salt or sea salt is recommended for better flavor.
• 1/2 tsp Black Pepper: Black pepper adds a touch of subtle spice and depth of flavor. Freshly ground black pepper is always preferred for the best flavor.

Step-by-Step Instructions for Perfect Instant Pot Chili

Making chili in the Instant Pot is incredibly straightforward. Follow these simple steps for a delicious and satisfying chili in under 30 minutes:

Step 1: Brown the Ground Beef

• Set your Instant Pot to the SAUTE mode. This function allows you to use your Instant Pot like a regular stovetop pot for browning and sautéing.
• Add the lean ground beef directly into the Instant Pot liner. There’s no need to add any oil as the beef will release its own fat as it cooks.
• Using a spatula or spoon, break up the ground beef into smaller pieces as it cooks. Continue to cook, stirring occasionally, until the beef is browned and no longer pink. This usually takes about 5-7 minutes.
• Once the beef is browned, you’ll likely have some excess fat rendered out. Drain any excess fat from the Instant Pot liner. This step is important to prevent your chili from being greasy. You can either carefully tilt the Instant Pot and spoon out the fat, or remove the beef temporarily to drain the fat from the pot.
• Return the Instant Pot liner with the browned beef back to the Instant Pot base.

Step 2: Add the Remaining Ingredients and Stir

• Now it’s time to layer in all the remaining ingredients. Add the diced red bell pepper, diced onion, drained pinto beans, drained black beans, drained kidney beans, tomato sauce, Rotel diced tomatoes with chili fixin’s, tomato paste, beef broth, sugar, chili powder, garlic powder, onion powder, cumin, red pepper flakes, salt, and black pepper to the Instant Pot with the browned ground beef.
• Give everything a good stir to ensure all the ingredients are well combined and the spices are evenly distributed. Make sure to scrape the bottom of the pot to dislodge any browned bits (fond) from the beef – this adds extra flavor to your chili and helps prevent the “Burn” notice.

Step 3: Pressure Cook the Chili

• Securely attach the Instant Pot lid, making sure the sealing ring is properly in place.
• Ensure the pressure release valve is set to the SEALED position. This is crucial for pressure cooking.
• Select the Bean/Chili setting on your Instant Pot if it has one. If not, manually select HIGH pressure and set the cooking time for 18 minutes.
• The Instant Pot will now begin to pressurize. This process can take about 10-15 minutes, depending on the model and the amount of liquid in the pot. Once pressurized, the cooking time of 18 minutes will begin.

Step 4: Release Pressure and Serve

• After the 18-minute cooking time is complete, the Instant Pot will beep to indicate that the cooking cycle is finished.
• Now you need to release the pressure. You can use either Natural Pressure Release (NPR) or Quick Pressure Release (QPR). For this chili recipe, Quick Pressure Release is recommended for speed.
  • Quick Pressure Release (QPR): Carefully switch the pressure release valve from the “Sealed” position to the “Venting” position. Steam will rapidly release from the valve. Be cautious of the hot steam and keep your hands and face away from the valve. The pressure will release quickly, usually within a few minutes.
  • Natural Pressure Release (NPR): Allow the Instant Pot to naturally release pressure on its own. This means doing nothing after the cooking cycle is complete and letting the pressure dissipate over time. NPR can take 10-20 minutes or longer. While NPR can be beneficial for certain foods, it’s not necessary for this chili and QPR is faster.
• Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid.
• Give the chili one final stir. It should be thick, hearty, and incredibly flavorful.
• Taste the chili and adjust seasoning if needed. You might want to add a little more salt, pepper, chili powder, or red pepper flakes to your preference.
• Serve hot and enjoy! Don’t forget to add your favorite toppings (see “How to Serve” section below for ideas).

Nutrition Facts: A Hearty and Wholesome Meal

This Instant Pot Chili recipe is not only delicious but also offers a good source of nutrition. Here’s a general overview of the nutritional information:

• Servings: 6
• Calories: Approximately 232 kcal per serving

Please note: These are estimated values and can vary based on the specific brands of ingredients used, the lean percentage of the ground beef, and portion sizes.

Chili, in general, is a relatively healthy dish, especially when made with lean ground beef and plenty of beans and vegetables. It’s a good source of:

• Protein: From the ground beef and beans, essential for muscle building and satiety.
• Fiber: Beans and vegetables contribute a significant amount of fiber, which aids in digestion, helps regulate blood sugar levels, and promotes feelings of fullness.
• Vitamins and Minerals: Tomatoes, bell peppers, and onions are rich in vitamins like Vitamin C and Vitamin A, as well as minerals like potassium.
• Iron: Ground beef and beans are good sources of iron, important for carrying oxygen throughout the body.

While this chili is nutritious, be mindful of added toppings like cheese, sour cream, and chips, as these can significantly increase the calorie and fat content.

Preparation Time: Quick and Convenient

One of the best things about this Instant Pot Chili recipe is how quickly it comes together:

• Prep Time: 10 minutes
  • This includes dicing the bell pepper and onion, opening cans, and measuring spices.
• Cook Time: 18 minutes
  • This is the actual pressure cooking time in the Instant Pot.
• Total Time: 28 minutes
  • This is the approximate time from start to finish, not including the Instant Pot pressurization time. Factor in an additional 10-15 minutes for the Instant Pot to come to pressure and release pressure.

Even with the pressurization and depressurization time, this chili is ready in well under an hour, making it a perfect weeknight meal option when you’re short on time but still want a hearty and homemade dinner.

How to Serve Your Instant Pot Chili: Toppings and Sides

Chili is incredibly versatile and can be enjoyed in so many ways. Here are some delicious serving suggestions:

Classic Toppings (Set up a topping bar for fun and customization!)

• Shredded Cheese: Cheddar, Monterey Jack, Colby Jack, Pepper Jack – the possibilities are endless!
• Sour Cream or Greek Yogurt: Adds a cool and creamy tang that balances the spice.
• Chopped Green Onions or Chives: Fresh and mild oniony bite.
• Diced Red Onion: More pungent onion flavor.
• Avocado or Guacamole: Creamy and healthy fat.
• Cilantro: Fresh and herbaceous flavor.
• Jalapeño Slices: For extra heat.
• Tortilla Strips or Crushed Tortilla Chips: Crunchy texture.
• Lime Wedges: A squeeze of lime brightens up the flavors.
• Hot Sauce: For those who like it extra spicy!

Delicious Side Dishes

• Cornbread: A classic chili pairing! Sweet cornbread complements the savory chili perfectly.
• Dinner Rolls or Crusty Bread: For dipping and soaking up every last bit of chili.
• Side Salad: A fresh green salad provides a light and refreshing contrast to the hearty chili.
• Baked Potato or Sweet Potato: Top a baked potato with chili for a super filling meal.
• Mac and Cheese: For the ultimate comfort food combination (chili mac!).

Serving Ideas Beyond a Bowl

• Chili Dogs: Spoon chili over hot dogs for a crowd-pleasing meal.
• Chili Cheese Fries or Nachos: Load up fries or nachos with chili, cheese, and your favorite toppings.
• Chili Stuffed Peppers: Fill bell peppers with chili and bake for a complete meal.
• Chili Baked Potatoes: Top baked potatoes with chili and toppings.

Additional Tips for the Best Instant Pot Chili

Here are some extra tips to ensure your Instant Pot Chili is absolutely perfect every time:

1. Don’t Skip Browning the Beef: Sautéing the ground beef in the Instant Pot before pressure cooking is crucial for developing rich, deep flavor. Browning creates Maillard reaction, which adds complexity that you won’t get if you just throw in raw ground beef.
2. Adjust Spice Levels to Your Preference: This recipe is for a medium-heat chili. If you prefer a milder chili, reduce the amount of chili powder and red pepper flakes. For a spicier chili, add more chili powder, red pepper flakes, cayenne pepper, or even a chopped jalapeño or two along with the bell pepper and onion.
3. Customize Your Beans: Feel free to use your favorite beans or a different combination of beans. Great Northern beans, cannellini beans, or even chickpeas would work well in chili. You can also adjust the ratio of beans to meat to your liking.
4. Thicken Your Chili (If Needed): If your chili is thinner than you prefer after cooking, you can easily thicken it. Set the Instant Pot back to SAUTE mode and simmer the chili uncovered for a few minutes, stirring occasionally, until it reaches your desired consistency. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the chili and simmer until thickened.
5. Make it Ahead and Freeze: Chili is a fantastic make-ahead meal. It actually tastes even better the next day as the flavors have more time to meld together. Leftover chili can be stored in the refrigerator for up to 3-4 days. For longer storage, chili freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave, then reheat on the stovetop or in the Instant Pot.

Frequently Asked Questions (FAQ) About Instant Pot Chili

Q1: Can I use dried beans instead of canned beans?

A: Yes, you can use dried beans, but it will require more preparation and a longer cooking time. You’ll need to soak the dried beans overnight and then cook them separately before adding them to the chili, or adjust the Instant Pot cooking time significantly. For simplicity and speed, canned beans are recommended for this recipe.

Q2: Can I make this chili vegetarian or vegan?

A: Absolutely! To make this chili vegetarian, simply substitute the ground beef with a plant-based ground beef substitute like Beyond Meat or Impossible Burger crumbles, or use lentils or crumbled tempeh for a different texture. To make it vegan, ensure your beef broth is vegetable broth and omit any dairy toppings like sour cream and cheese, opting for vegan alternatives or avocado instead.

Q3: What if I get the “Burn” notice on my Instant Pot?

A: The “Burn” notice can sometimes occur if there isn’t enough liquid or if food is stuck to the bottom of the pot. To prevent this, ensure you have at least 1 cup of liquid in the recipe (beef broth). Also, thoroughly deglaze the pot after browning the beef by scraping up any browned bits from the bottom when you add the liquid ingredients. If you do get the “Burn” notice, turn off the Instant Pot, manually release pressure, and carefully open the lid. Check if there is any burnt food at the bottom. If so, remove it and add a little more liquid before resuming pressure cooking.

Q4: How do I adjust the spice level if it’s too spicy or not spicy enough?

A: If your chili is too spicy, you can try adding a dollop of sour cream or Greek yogurt to cool it down. You can also add a touch of sweetness, like a teaspoon of sugar or honey, to balance the heat. If your chili isn’t spicy enough, you can add more red pepper flakes, cayenne pepper, hot sauce, or even some chopped fresh jalapeños. Always add spices gradually and taste as you go.

Q5: Can I double this recipe in the Instant Pot?

A: Yes, you can easily double this recipe in a 6-quart or larger Instant Pot. You may need to increase the pressurization time slightly as there will be more volume in the pot, but the cooking time of 18 minutes should remain the same. Make sure not to exceed the maximum fill line of your Instant Pot when doubling the recipe.

Print