As the temperature drops and the days grow shorter, nothing warms the soul quite like a steaming bowl of chili. I discovered my go-to recipe during a bustling week filled with after-school activities and work commitments—an Instant Pot chili that came together faster than expected while still packing a punch of flavor. Picture this: rich ground beef mingling with tender beans and juicy tomatoes, all enveloped in a blend of fragrant spices.
With just a few simple steps, my reliable pressure cooker transforms everyday ingredients into a hearty dish brimming with comfort. Honestly, this chili is the ultimate weeknight lifesaver, a family favorite that brings everyone together around the table. You’d never believe that in under an hour, you can create something so satisfying and delicious. So, whether you’re hosting game night or just craving a cozy meal, let’s dive into this delightful Instant Pot chili recipe that’s sure to become a staple in your home!
Why is Instant Pot chili your new favorite?
Quick and Easy: This Instant Pot chili cooks up in just 30 minutes, saving you time without sacrificing flavor.
Flavor Explosion: Rich ground beef, tender beans, and a unique spice blend come together for a dish that’s bursting with taste.
Versatile Ingredients: Simple yet flexible, you can easily swap out proteins or add veggies to match your family’s preferences.
Family-Friendly: Even picky eaters will love this comforting meal, making it perfect for busy weeknights around the dinner table.
Effortless Cleanup: Just one pot means less mess in the kitchen—more time to relax after dinner!
Don’t forget to try it with honey cornbread for an unforgettable meal experience!
Instant Pot Chili Ingredients
For the Base
- Olive Oil – Adds fat for cooking and enhances flavor; can substitute with any cooking oil.
- Ground Beef (90% lean) – Main protein source that adds heartiness; substitute with ground turkey or plant-based meat for alternatives.
- Onion – Provides sweetness and depth; finely diced for even cooking.
- Minced Garlic – Adds aromatic flavor; can use fresh or powdered garlic.
- Diced Tomatoes (28 oz can) – Brings moisture and acidity; do not drain for a thicker texture.
- Tomato Sauce (3 x 8 oz cans) – Contributes to the chili’s body and richness.
- Beef Broth (3/4 cup) – Adds liquid and flavor; substitute with vegetable broth for a vegetarian option.
For the Seasoning
- Chili Powder (2 tbsp) – Provides heat and flavor depth; adjust to your desired taste.
- Ground Cumin (2 tsp) – Enhances richness and adds earthy notes.
- Smoked Paprika (2 tsp) – Imparts a smoky flavor; can substitute with regular paprika.
- Cocoa Powder (2 tsp) – Adds complexity and richness; optional for flavor enhancement.
- Granulated Sugar (1 tsp) – Balances acidity from tomatoes; can omit or substitute with honey.
- Kosher Salt (1.5 tsp) – Enhances overall flavors.
- Ground Pepper (3/4 tsp) – Provides mild heat.
For the Beans
- Kidney Beans (15 oz can) – Adds texture and protein; drain and rinse before use.
- Pinto Beans (15 oz can) – Offers creaminess; drain and rinse similarly.
For Serving
- Assorted Toppings – Suggested garnishes like shredded cheese, chopped green onions, or sour cream for an extra touch of flavor.
With all these ingredients, making your Instant Pot chili has never been easier! Gather your family around and enjoy this cozy dish!
How to Make Instant Pot Chili
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Prep the Pot: Select the Sauté function on the Instant Pot and set it to “More.” Add the olive oil to warm it up, creating a delicious base for your Instant Pot chili.
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Brown the Beef: Add the ground beef into the pot. Cook until it’s nicely browned, breaking it up with a spatula for even cooking. This usually takes about 5-7 minutes.
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Sauté the Vegetables: Mix in the diced onion and let it cook for 3 minutes, until softened. This adds a layer of sweetness to your chili.
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Add Flavorful Ingredients: Stir in the minced garlic, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and both kidney and pinto beans. Mix well to combine all the flavors.
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Cook Under Pressure: Switch to the Chili/Beans setting, seal the Instant Pot tightly, and cook for 20 minutes. The pressure will ensure everything melds beautifully.
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Release the Pressure: Once cooking is complete, carefully release the pressure manually or let it naturally release. Serve your chili hot and garnish with your favorite toppings.
Optional: Top with shredded cheese or chopped green onions for an extra punch of flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Instant Pot chili make-ahead tips are perfect for busy weeknights! You can brown the ground beef and sauté the onions up to 24 hours in advance. Simply store them together in an airtight container in the refrigerator. Additionally, you can pre-measure your spices and mix them in a small bowl, making it a breeze to add them when you’re ready to cook. When it’s time to enjoy your chili, combine the prepped ingredients in the Instant Pot, add the remaining components, and cook as directed. This method ensures your chili is just as delicious while saving you valuable time. Enjoy the warmth of homemade chili without the last-minute hassle!
What to Serve with Instant Pot Chili?
There’s nothing quite like enjoying a hearty dish while dreaming up the perfect pairings to elevate your meal.
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Honey Cornbread: This sweet, fluffy bread adds a delightful contrast to the spicy, savory chili, creating a comforting combo. It’s a family favorite sure to warm hearts!
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Garlic Knots: Soft and buttery, these knots offer a chewy texture that perfectly complements the richness of your chili. Plus, they’re great for mopping up every last drop!
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Creamy Coleslaw: The crispness and tang of coleslaw provide a refreshing balance to the bold flavors of the chili. A crunchy side like this results in a satisfying bite.
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Avocado Salad: Bright, fresh ingredients tossed with creamy avocado not only enhance the vibrancy of your plate but also add healthy fats and texture for a wholesome touch.
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Cheddar Cheese: Melting sharp cheddar atop your chili adds creaminess and an extra layer of savory goodness. It’s like a warm hug in every bite!
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Ice Cold Beer: A crisp lager or an amber ale pairs beautifully with the rich spices, while the carbonation refreshes your palate between bites.
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Sour Cream: A dollop of sour cream on top of your chili adds a cooling effect and creaminess that contrasts nicely with the heat, making each spoonful a luxurious treat.
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Chocolate Brownies: For dessert, why not indulge in fudgy brownies? The rich sweetness and soft texture serve as a delightful finale to your cozy meal!
How to Store and Freeze Instant Pot Chili
Room Temperature: Allow the Instant Pot chili to cool to room temperature before storing; it should not sit out for more than 2 hours to avoid food safety risks.
Fridge: Store any leftover chili in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the stove or in the microwave before serving.
Freezer: For longer storage, freeze your Instant Pot chili in freezer-safe containers for up to 3 months. Ensure there’s enough headspace, as the chili may expand when frozen.
Reheating: Thaw frozen chili overnight in the fridge before reheating. Warm it up on the stove or microwave until heated through, and enjoy this comforting dish again!
Instant Pot Chili Variations
Get ready to make this recipe your own with delightful twists and swaps!
- Dairy-Free: Use almond or coconut yogurt instead of sour cream to keep it creamy without the dairy.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to your chili for an extra layer of heat. Spice lovers rejoice!
- Vegetarian: Swap ground beef for lentils or quinoa, enriching the dish while maintaining its heartiness and protein content. Perfect for meatless Mondays!
- Creamy Addition: Stir in a splash of heavy cream or coconut milk after cooking for a rich, velvety texture that elevates your chili to a new level.
- Sweet and Smoky: Add a tablespoon of maple syrup or honey along with the spices for a hint of sweetness that beautifully balances the savory flavors.
- Herb Boost: Toss in a handful of fresh cilantro or parsley right before serving for a burst of freshness and vibrant color.
- Corny Delight: Include a cup of frozen corn or fresh corn kernels for a sweet crunch that adds wonderful texture to your Instant Pot chili.
- Beans Galore: Mix and match your beans! Use black beans, chickpeas, or white beans for a unique twist, enhancing both flavor and nutrition.
Feel free to mix and match these ideas to create a chili that’s tailored to your taste buds!
Expert Tips for Instant Pot Chili
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Thicker Chili: If you prefer a thicker consistency, use the Sauté function to simmer the chili for an additional 5-10 minutes after cooking.
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Spice Adjustments: Taste the chili and adjust the chili powder to your desired spice level; adding diced bell peppers enhances flavor and adds texture.
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Bean Preparation: Remember to drain and rinse your canned beans to remove excess sodium and improve flavor in your Instant Pot chili.
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Pressure Release Safety: Always release pressure carefully to avoid burns; consider using a kitchen towel to shield your hand from the steam.
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Flavor Enhancements: Enhance the richness by adding a splash of Worcestershire sauce or a few drops of hot sauce for extra zing.
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Storage Tips: Freeze leftovers in airtight containers for up to 3 months. Reheat thoroughly before serving for the best experience.
Instant Pot Chili Recipe FAQs
What type of beef should I use for the chili?
I recommend using 90% lean ground beef for a hearty base. However, if you prefer a leaner option, feel free to swap it out with ground turkey or even a plant-based meat alternative. This ensures your chili remains both delicious and nutritious!
How should I store leftover chili?
To store your Instant Pot chili, let it cool to room temperature first. Transfer any leftovers into an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave until thoroughly heated.
Can I freeze this chili, and for how long?
Absolutely! You can freeze your Instant Pot chili in freezer-safe containers for up to 3 months. It’s best to allow for some extra space in the container to account for expansion when it freezes. When you’re ready to enjoy it, thaw the chili overnight in the fridge and then reheat on the stovetop or microwave.
What if my chili turns out too spicy?
If you find that your chili is too spicy for your taste, don’t worry! You can balance the heat by adding a dollop of sour cream or a sprinkle of shredded cheese right before serving. Alternatively, adding a little more tomato sauce or beans can help dilute the spice without sacrificing flavor.
Are there any dietary considerations I need to keep in mind?
If you’re cooking for someone with dietary restrictions, you can definitely tailor this Instant Pot chili to their needs! For a gluten-free option, ensure all your ingredients, like broth and spices, are certified gluten-free. For a vegetarian version, simply omit the beef and use extra beans or lentils. Always remember to check labels on canned goods if allergies are a concern.
How can I thicken my chili if it’s too watery?
If your chili is too thin after pressure cooking, you can easily thicken it! Simply set the Instant Pot to the Sauté function and let it simmer uncovered for an additional 5-10 minutes. This allows some of the liquid to evaporate, resulting in a thicker, heartier chili. Stir occasionally to prevent sticking or burning.
These tips should help you navigate any concerns as you whip up your delicious Instant Pot chili! Enjoy every comforting bite!
Hearty Instant Pot Chili Ready in Just 30 Minutes!
Ingredients
Equipment
Method
- Select the Sauté function on the Instant Pot and set it to 'More'. Add the olive oil to warm it up.
- Add the ground beef into the pot and cook until browned, about 5-7 minutes.
- Mix in the diced onion and cook for 3 minutes until softened.
- Stir in minced garlic, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, kidney beans, and pinto beans.
- Switch to the Chili/Beans setting, seal the Instant Pot, and cook for 20 minutes.
- Carefully release the pressure, serve hot, and garnish with your favorite toppings.
