Description

This Instant Pot Chili recipe is a hearty and flavorful one-pot meal that combines ground beef, beans, and a rich blend of spices. Perfect for a quick and comforting dinner, it uses the Instant Pot to speed up the cooking process while developing deep, robust flavors. This chili is adaptable with options for ground turkey and customizable toppings, making it a family-friendly favorite.

Ingredients

Scale

Meat and Vegetables

1 tablespoon olive oil
1 pound ground beef (or turkey)
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced

Beans and Tomatoes

1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 cup beef broth (or vegetable broth)
2 tablespoons tomato paste

Spices and Seasonings

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Instant Pot: Set the Instant Pot to sauté mode and add the olive oil. This preheats the pot and gets it ready for browning the meat.
Brown the Meat: Add the ground beef or turkey to the pot. Break it up with a spoon and cook until browned. Drain any excess fat if necessary to keep the chili from becoming greasy.
Sauté Vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until the vegetables soften and become fragrant.
Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook briefly to toast the spices and enhance their flavors.
Add Tomato and Broth Mixture: Mix in the tomato paste, diced tomatoes, tomato sauce, and beef or vegetable broth. Stir everything together to combine well.
Incorporate Beans: Stir in the drained kidney beans and black beans until thoroughly combined with the tomato and meat mixture.
Seal and Pressure Cook: Secure the Instant Pot lid and set the cooker to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes. This allows the chili to cook quickly while blending the flavors.
Release Pressure: After the cooking cycle ends, let the Instant Pot release pressure naturally for 10 minutes, then perform a quick release to let out any remaining steam.
Finish and Adjust Seasoning: Open the lid and stir the chili. Taste and adjust the seasoning as needed with more salt or spices if desired.
Serve: Ladle the chili into bowls and add your favorite toppings such as shredded cheese, sour cream, green onions, or avocado for extra flavor and texture.

Notes

You can substitute ground turkey for ground beef for a leaner option.
If you prefer a spicier chili, increase the cayenne pepper or add chopped jalapeños during the sauté step.
Leftovers store well and even taste better the next day once flavors meld further.
Serve with cornbread or tortilla chips for a complete meal.
For a vegetarian version, omit the meat and increase beans or add textured vegetable protein.