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Instant Pot Chili Recipe

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★★★★

4 from 53 reviews

This Instant Pot Chili is a hearty and flavorful one-pot meal made with lean ground beef, tomatoes, a blend of spices, and beans. Perfect for a quick and satisfying dinner, this chili cooks in just 35 minutes using an Instant Pot, locking in deep, rich flavors with minimal effort. Serve it with your favorite toppings like shredded cheese, fresh tomatoes, green onions, and sour cream for a delicious, comforting meal.

Ingredients

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Main Ingredients

  • 2 teaspoons olive oil
  • 2 pounds ground beef (90% lean)
  • 1 onion (finely diced)
  • 1 1/2 teaspoons minced garlic
  • 28 ounce can diced tomatoes (do not drain)
  • 3 8 ounce cans tomato sauce
  • 3/4 cup beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon ground pepper
  • 15 ounce can kidney beans (drained and rinsed)
  • 15 ounce can pinto beans (drained and rinsed)

Optional Toppings

  • Shredded cheese
  • Chopped tomatoes
  • Green onions
  • Sour cream

Instructions

  1. Brown the Beef: Turn your 6 quart Instant Pot to the Sauté mode on the More setting. Add the olive oil and then the ground beef. Cook the meat until browned, breaking it up with a spatula as you stir to ensure even cooking.
  2. Sauté the Onion: Add the finely diced onion to the browned beef and cook for about 3 minutes or until the onion softens and becomes translucent, enhancing the flavor base of the chili.
  3. Add Garlic and Liquids: Add the minced garlic, diced tomatoes (with their juice), tomato sauce, and beef broth into the pot with the beef and onions. Stir to combine all ingredients thoroughly.
  4. Add Spices and Beans: Mix in the chili powder, ground cumin, smoked paprika, cocoa powder, granulated sugar, kosher salt, ground pepper, kidney beans, and pinto beans. Stir well to distribute all the spices and beans evenly throughout the mixture.
  5. Pressure Cook the Chili: Secure the lid on the Instant Pot and set it to the Chili/Beans setting, or use the manual high-pressure setting if your Instant Pot does not have a dedicated chili mode. Cook for 20 minutes under pressure. After cooking, release the pressure either manually or naturally according to your preference.
  6. Serve and Garnish: Open the lid, stir the chili, and serve it hot. Top with assorted toppings such as shredded cheese, fresh tomatoes, chopped green onions, and a dollop of sour cream to add texture and flavor.

Notes

  • You can adjust the spice level by increasing or decreasing the amount of chili powder and smoked paprika.
  • For a healthier option, use lean ground turkey instead of beef.
  • If you prefer a thicker chili, use less beef broth or simmer after pressure cooking with the lid off until desired consistency is reached.
  • Leftover chili keeps well in the refrigerator for up to 4 days or freezes for up to 3 months.
  • Make sure to rinse and drain canned beans thoroughly to reduce sodium content.

Keywords: Instant Pot chili, beef chili, easy chili recipe, pressure cooker chili, weeknight dinner, spicy chili, chili with beans

Find it online: https://foodiecara.com/instant-pot-chili-recipe/