Instant Pot Chili Recipe

If you are searching for a hearty, comforting dish that brings warmth to any table in no time at all, this Instant Pot Chili Recipe is an absolute game changer. Combining the rich, robust flavors of seasoned ground beef, smoky spices, vibrant tomatoes, and creamy beans, this chili not only tastes like it’s been simmering all day but requires just a fraction of the effort. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe promises a satisfying bowl of cozy goodness that’s quick, easy, and utterly delicious.

Ingredients You’ll Need

This Instant Pot Chili Recipe uses simple, pantry-friendly ingredients that come together to create complex layers of flavor and inviting textures. Each component plays an essential role, whether it’s the tender ground beef providing heartiness or the blend of spices adding depth and a touch of smoky warmth.

• 2 teaspoons olive oil: For perfectly browning the beef and softening the onions without sticking.
• 2 pounds ground beef (90% lean): Gives this chili a meaty base with just the right amount of fat for flavor.
• 1 finely diced onion: Adds sweetness and a subtle crunch that enhances the texture.
• 1 1/2 teaspoons minced garlic: Brings aromatic warmth and depth to every bite.
• 28 ounce can diced tomatoes (do not drain): Provides juiciness and tangy brightness that balances the rich beef.
• 3 8 ounce cans tomato sauce: Creates a silky, smooth chili base that holds all ingredients together.
• 3/4 cup beef broth: Enhances the savory profile while keeping the chili perfectly moist.
• 2 tablespoons chili powder: The heart of the seasoning, delivering classic chili spice.
• 2 teaspoons ground cumin: Adds earthy, warm undertones that complement the chili powder.
• 2 teaspoons smoked paprika: Infuses a subtle smoky flavor that elevates the whole dish.
• 2 teaspoons cocoa powder: A surprising but genius ingredient that deepens the chili’s complexity with a slight richness.
• 1 teaspoon granulated sugar: Balances acidity from tomatoes for a perfect harmony of flavors.
• 1 1/2 teaspoons kosher salt: Essential for enhancing every flavor in the pot.
• 3/4 teaspoon ground pepper: Adds a mild kick without overpowering the spices.
• 15 ounce can kidney beans (drained and rinsed): Provide creamy texture and protein.
• 15 ounce can pinto beans (drained and rinsed): Offer a soft, hearty bite that enriches the chili’s body.
• Assorted toppings such as shredded cheese, tomatoes, green onions, and sour cream: Bring freshness, creaminess, and pops of color to your serving.

How to Make Instant Pot Chili Recipe

Step 1: Brown the Beef and Sauté Onions

Set your Instant Pot to the Saute mode, selecting the ‘More’ option for higher heat. Pour in the olive oil and add the ground beef. Stir frequently as it cooks to break up the meat until it’s nicely browned all over. Next, toss in the diced onions and cook together for about three minutes until the onions turn translucent and tender, soaking up all those meaty flavors.

Step 2: Add Garlic and Build the Flavor Base

Sprinkle the minced garlic straight into the pot and stir well. The garlic quickly amplifies the savory aroma and gives the chili a rich foundation that wakes up your taste buds for the layers to come.

Step 3: Combine Tomatoes, Sauces, Broth, and Spices

Pour in the diced tomatoes with their juices, all the tomato sauce cans, and the beef broth. Add the chili powder, ground cumin, smoked paprika, cocoa powder, sugar, kosher salt, and black pepper. Stir everything thoroughly to marry the ingredients into one harmonious mixture that’s ready for the pressure cooking magic.

Step 4: Incorporate the Beans and Pressure Cook

Finally, add the drained and rinsed kidney and pinto beans. Secure the lid onto the Instant Pot and select the Chili/Beans setting to cook for 20 minutes. If your Instant Pot doesn’t have this exact setting, manually set it to high pressure for the same amount of time. After the cooking cycle ends, carefully release the pressure either manually or let it release naturally to keep the chili tender and flavorful.

Step 5: Serve and Enjoy

Once the pressure is fully released and the lid is off, give your chili a good stir. It’s now time to plate your creation and top it off with your favorite garnishes, turning each serving into a vibrant, flavor-packed meal.

How to Serve Instant Pot Chili Recipe

Garnishes

Adding garnishes to your chili is where the magic truly pops. Sprinkle shredded cheese that melts into the hot chili, add fresh tomato chunks for brightness, sliced green onions for a crisp bite, and dollops of sour cream for a cool, creamy contrast. These simple touches make every spoonful deliciously satisfying.

Side Dishes

This chili pairs beautifully with classic sides such as cornbread, tortilla chips, or a warm crusty bread for dipping. If you want to keep things light, a crisp green salad or steamed veggies can make the meal feel balanced and fresh alongside the rich chili.

Creative Ways to Present

Serve your Instant Pot Chili Recipe in colorful bowls for a cozy vibe or dish it out in bread bowls for a fun, edible presentation. You can also turn it into a chili bake by layering with shredded cheese and tortilla chips and melting everything together in the oven—comfort food elevated in every way.

Make Ahead and Storage

Storing Leftovers

Chili tastes even better the next day, making leftovers a real treat. Store any leftover chili in airtight containers in the refrigerator where it will stay fresh for up to four days. The flavors meld and intensify nicely over time, so you’re guaranteed a delicious meal later on.

Freezing

If you want to keep your chili for longer, freezing is the way to go. Portion your chili into freezer-safe bags or containers, removing as much air as possible. It freezes beautifully for up to three months. Just be sure to thaw overnight in the fridge before reheating for the best texture.

Reheating

Reheat your Instant Pot Chili Recipe gently over low heat on the stove, stirring occasionally until piping hot. You can also use a microwave-safe bowl and heat in increments of 1 to 2 minutes, stirring in between to ensure even warming. If the chili has thickened too much, add a splash of beef broth or water to loosen it back up.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey or even ground chicken can be swapped in for ground beef. Just be mindful that turkey tends to be leaner, so you might want to add a little extra oil when browning to keep the chili moist and flavorful.

What if I want a spicier chili?

Feel free to amp up the heat by adding diced jalapeños, a dash of cayenne pepper, or a few shakes of hot sauce. Adjust gradually so the spice level matches your preference without overwhelming the rich flavors.

Can I make this chili vegetarian?

Yes! Simply omit the beef and substitute with extra beans, lentils, or plant-based meat alternatives. Using vegetable broth instead of beef broth will also help keep the flavors vibrant and vegetarian-friendly.

Is it necessary to stir the chili during cooking?

Because you’re using an Instant Pot, there’s no need to stir during the pressure cooking process. The sealed environment ensures all ingredients cook evenly and meld their flavors beautifully without constant attention.

How long does this recipe take from start to finish?

Including time to sauté and pressure cook, this Instant Pot Chili Recipe takes about 35 minutes total, making it a perfect weeknight dinner option that tastes like you spent hours on it.

Final Thoughts

This Instant Pot Chili Recipe is a true staple for any chili lover looking for an easy, flavor-packed meal. Its rich, smoky, and complex taste combined with the ease of the Instant Pot makes it a trusty go-to that never disappoints. I can’t wait for you to try it out and experience firsthand how effortless cooking good food can be!

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