Instant Pot Chili Recipe

If you crave a rich, hearty meal that promises to satisfy any comfort food craving and comes together in under an hour, let me introduce you to Instant Pot Chili. Packed with bold flavors, two kinds of beans, a savory tomato base, and your choice of beef or turkey, this recipe is a go-to for busy weeknights, casual get-togethers, or cozy weekends at home. It’s a one-pot wonder that’s ridiculously easy to pull off, brimming with nourishing ingredients, and absolutely customizable. Instant Pot Chili makes dinner both effortless and memorable—just the way we like it!

this Recipe

Ingredients You’ll Need

This list is all about the basics—nothing fancy, just reliable pantry staples and fresh vegetables that deliver a world of color and flavor. Each item plays a crucial role: some for heartiness, some for a punch of flavor, and others just to make things irresistibly tasty.

• Olive oil: Just a tablespoon helps brown the meat and sauté the veggies for deeper flavor.
• Ground beef or turkey: The core to hearty chili, choose whichever suits your preference or what you have on hand.
• Onion (diced): A small onion caramelizes beautifully, adding sweetness and body to the base.
• Garlic (minced): Those three cloves really liven up every bite—don’t skip!
• Bell pepper (chopped): For a subtle sweetness and a pop of color that brightens every bowl.
• Kidney beans (drained and rinsed): These classic chili beans soak up all the spices and flavors.
• Black beans (drained and rinsed): For an earthy flavor and added protein that make the chili extra satisfying.
• Diced tomatoes (with juice): Tomatoes keep it juicy and tangy, forming a vibrant stew base.
• Tomato paste: Delivers a concentrated, slow-cooked taste in a fraction of the time.
• Beef or chicken broth: Use whichever you prefer for a rich, savory foundation.
• Chili powder: Two tablespoons bring both warmth and that signature chili flavor.
• Cumin: A teaspoon ties everything together with smoky, earthy undertones.
• Smoked paprika: Just a teaspoon for hints of gentle smokiness that work wonders.
• Oregano: A half teaspoon brightens the entire pot with aromatic notes.
• Salt: Just enough to balance and enhance all the flavors swirling together.
• Black pepper: A simple pinch gives a mild kick without overwhelming the dish.
• Cayenne (optional): For those who love a little heat—add to taste!

How to Make Instant Pot Chili

Step 1: Brown the Meat

Set your Instant Pot to sauté mode and let it heat up for a minute. Swirl in the olive oil, then add your ground beef or turkey. As the meat cooks, break it up with a spoon or spatula, browning it evenly until there’s no more pink left. This quick browning step locks in flavor, giving your Instant Pot Chili a perfect start.

Step 2: Sauté the Veggies

Once the meat is browned, toss in the diced onion, minced garlic, and chopped bell pepper. Sauté everything together for two to three minutes. You’ll notice the onions soften and become fragrant, coaxing out natural sweetness that wonderfully complements the spice-packed chili.

Step 3: Add Spices and Tomato Paste

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if you like your chili on the spicy side. Next, add the tomato paste. Stir everything well so the meat and veggies are thoroughly coated, developing those deep, complex chili flavors you love.

Step 4: Build Up the Chili

Now, pour in the diced tomatoes (juice and all), both kinds of beans, and your broth. Stir everything together to combine. The mixture might look a little loose, but don’t worry—the pressure cooking process will marry these flavors beautifully, thickening the chili to a luscious, spoon-coating consistency.

Step 5: Pressure Cook

Cancel sauté mode and secure the Instant Pot lid. Set to High Pressure (Manual) for 15 minutes. The magic happens here—the beans soak up the spices, the tomatoes meld with the meat, and your kitchen starts to smell like pure comfort. Once the timer is up, let pressure release naturally for 10 minutes, then perform a quick release to finish up.

Step 6: Serve and Enjoy

Give the chili a hearty stir, then ladle into bowls while it’s piping hot. Now’s your moment for toppings: whether you go for shredded cheese, a dollop of sour cream, or some fresh green onions, Instant Pot Chili is ready to impress!

How to Serve Instant Pot Chili

Garnishes

The right topping takes chili from delicious to downright crave-worthy. I personally love a handful of shredded cheddar, a creamy swirl of sour cream, sliced green onions, and a sprinkle of fresh cilantro. If you’re after crunch, try crushed tortilla chips—no rules, just whatever makes you happy!

Side Dishes

Instant Pot Chili is hearty enough to stand on its own, but it practically begs to be paired with fluffy cornbread, warm tortillas, or a crisp green salad. For game days, it’s fantastic with baked potatoes or over rice—creativity is always encouraged.

Creative Ways to Present

Hosting a party or potluck? Serve your chili in individual bread bowls or as a chili bar with assorted toppings and sides so everyone can build their ideal bowl. For something fun and unexpected, layer chili over nachos or stuff it into bell peppers and bake till bubbly!

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chili is a gift to your future self. Let it cool completely, pop it into an airtight container, and it will keep in the fridge for about four days. The flavors only get deeper and richer, so it almost tastes better the next day!

Freezing

This chili freezes beautifully. Portion cooled chili into freezer-safe bags or containers (flatten for easy stacking), and it’ll stay fresh for up to three months. Perfect for meal prep or those nights when you just need a bowl of cozy with zero effort.

Reheating

To reheat, simply warm chili gently on the stovetop over medium-low heat until piping hot, stirring occasionally. For single servings, the microwave works wonders—just cover loosely and heat in 1-minute bursts, stirring in between. Add a splash of broth if it seems too thick.

FAQs

Can I make Instant Pot Chili vegetarian?

Absolutely! Just skip the meat and add an extra can of beans (like pinto or chickpeas) or some diced sweet potato. Swap in vegetable broth for the chicken or beef broth, and you’ll have a plant-based version that’s every bit as satisfying.

Do I need to pre-soak the beans?

Nope, not for this recipe. We use canned kidney and black beans to keep things quick and fuss-free. Just remember to drain and rinse them thoroughly to avoid excess salt and starchy liquid.

Can I double the recipe?

You sure can, as long as you don’t fill your Instant Pot past the max fill line. This chili is perfect for feeding a crowd, so don’t hesitate to scale up—leftovers always get eaten!

What if my chili is too thick?

If your Instant Pot Chili turns out thicker than you like, stir in a splash of extra broth or water until it’s just right. Chili thickens as it sits, so it’s totally normal to need a little adjustment.

Can I make this chili in advance?

Yes, in fact it’s even better after the flavors have time to mingle. Prepare it a day ahead, then reheat before serving—you’ll find the spices have settled in and the overall flavor is even richer.

Final Thoughts

Here’s to quick, cozy dinners that bring everyone to the table—no stress, all taste! I hope you love this Instant Pot Chili as much as I do. Give it a try, make it your own, and let it become a new staple in your kitchen.

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