Description
This Instant Pot Chili is a hearty, flavorful one-pot meal made with ground beef or turkey, beans, and a rich blend of spices. Perfect for a quick and satisfying dinner, it combines savory ingredients simmered under pressure for a deliciously tender and robust chili in just 30 minutes.
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
Liquids
- 1 cup beef broth (or vegetable broth)
Spices and Seasonings
- 2 tablespoons tomato paste
- 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
Instructions
- Prepare the Instant Pot: Set the Instant Pot to sauté mode and add olive oil to the pot.
- Brown the Meat: Add the ground beef or turkey. Brown the meat, breaking it up with a spoon, until no longer pink. Drain excess fat if necessary to avoid a greasy chili.
- Sauté Vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 2-3 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Mix well to coat the meat and veggies evenly.
- Add Tomato and Broth: Mix in the tomato paste, diced tomatoes, tomato sauce, and beef broth. Stir thoroughly to combine all ingredients.
- Add Beans: Stir in the drained kidney beans and black beans until evenly incorporated.
- Pressure Cook: Secure the Instant Pot lid. Set it to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes.
- Release Pressure: After cooking, let the pot undergo a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Final Seasoning: Open the lid carefully, stir the chili, and taste. Adjust the seasoning with additional salt, pepper, or spices as desired.
- Serve: Serve the chili hot with 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 to lighten the dish.
- Adjust the cayenne pepper quantity to control the heat level according to your preference.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- Leftover chili stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Serving with toppings enhances flavor and presentation—try using cheddar cheese, sour cream, chopped cilantro, or sliced jalapeños.
