Picture a steaming bowl of chili with its rich, savory aroma filling your kitchen, inviting warmth and comfort.
There’s something magical about how easy it’s to transform simple ingredients into a hearty meal that feels like a warm embrace.
As the spices meld with the tender beef and beans in your Instant Pot, you’ll witness a delicious transformation unfold.
Let’s bring this delightful dish to life and savor every comforting bite.
Kitchen Tools Required
- 1 Instant Pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Can opener
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup beef broth
Cook & Prep Time
To effectively manage your time while preparing and cooking Instant Pot Chili, here’s a suggested timeline that includes prep work, cooking activities, and reading time:
Timeline:
0:00 – 0:05 (5 minutes)
– Read the Recipe & Gather Ingredients/Equipment: Spend a few minutes reading through the recipe to understand the steps. Gather all the necessary ingredients and equipment (Instant Pot, cutting board, knife, wooden spoon, can opener).
0:05 – 0:20 (15 minutes)
- Prep Ingredients:
- Dice the onion and bell pepper.
- Mince the garlic.
- Setup Instant Pot: Set the Instant Pot to sauté mode and add olive oil.
0:20 – 0:35 (15 minutes)
- Cook Ground Beef:
- Once the oil is hot, add the ground beef to the Instant Pot and cook until browned.
- Sauté Vegetables:
- Add the diced onion, minced garlic, and bell pepper to the pot and sauté until softened.
0:35 – 0:40 (5 minutes)
- Season & Combine:
- Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
- Add the kidney beans, black beans, diced tomatoes, and beef broth to the Instant Pot.
- Stir well to combine all ingredients.
0:40 – 0:55 (15 minutes)
- Pressure Cooking:
- Secure the lid on the Instant Pot and set it to high pressure for 15 minutes.
0:55 – 1:05 (10 minutes)
- Natural Pressure Release:
- Allow the pressure to release naturally for 10 minutes.
1:05 – 1:10 (5 minutes)
- Final Touches:
- Open the lid carefully and stir the chili before serving. Adjust seasoning if needed.
Optional:
– Extra Tips: If you prefer a thicker chili, use the sauté function after cooking to evaporate some liquid.
Also, consider adding toppings like shredded cheese, sour cream, or chopped cilantro.
This timeline guarantees efficient use of your time, providing room for reading and preparation, and smoothly shifting into cooking and final touches.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Set the Instant Pot to sauté mode and add olive oil.
Once the oil is hot, add the ground beef and cook until browned.
Add the onion, garlic, and bell pepper to the pot and sauté until softened.
Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
Add the kidney beans, black beans, diced tomatoes, and beef broth to the Instant Pot.
Stir well to combine all ingredients.
Secure the lid on the Instant Pot and set to high pressure for 15 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes.
Open the lid carefully and stir the chili before serving.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the flavorful chili broth.
- Steamed Rice: Pair the chili with steamed rice for a hearty and filling meal.
- Cornbread: Enjoy the classic combination of chili and cornbread for a sweet and savory contrast.
- Tortilla Chips: Use tortilla chips for dipping to add a crunchy texture to each bite.
- Baked Potato: Top a baked potato with the chili for a unique twist on a classic dish.
Storage
Store leftover Instant Pot Chili in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze Instant Pot Chili, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Store in the freezer for up to three months.
Reheating
To reheat Instant Pot Chili, transfer it to a pot on the stove and warm over medium heat.
Stir occasionally.
Alternatively, use a microwave-safe dish and heat in 1-minute intervals.
Final Thoughts
Enjoy the hearty and flavorful Instant Pot Chili as a comforting meal.
This dish is perfect for any occasion, whether it’s a family dinner or a casual gathering with friends.
With its rich blend of spices and tender beans, it offers a satisfying taste experience.
Don’t forget to personalize your chili with your favorite toppings for an added touch.
Whether you like it mild or spicy, this easy-to-make chili is sure to be a hit.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Beef in This Chili Recipe?
Yes, substitute ground turkey for beef using a 1:1 ratio. Maintain identical cooking times. Ascertain turkey reaches an internal temperature of 165°F for safety. Adjust seasoning, as turkey’s milder flavor might require additional spices for desired taste.
What Can I Substitute for Beef Broth in This Recipe?
You can substitute beef broth with an equal amount of chicken broth or vegetable stock, maintaining the same volume. To enhance umami, incorporate 1 teaspoon of soy sauce or Worcestershire sauce for each cup of liquid.
How Can I Make This Chili Vegetarian?
To make it vegetarian, replace ground beef with 1 pound textured vegetable protein. Substitute vegetable broth for beef broth. Use pressure cooking at high for 15 minutes and natural release for 10 minutes to retain flavors.
Are There Any Low-Sodium Alternatives for Canned Beans?
You can reduce sodium by using no-salt-added canned beans or cooking dried beans without added salt. If using dried beans, soak them overnight, then cook until tender. Rinse canned beans thoroughly to remove excess sodium before use.
Can I Double the Recipe in the Same Instant Pot?
You can double the recipe in the same Instant Pot, but guarantee it doesn’t exceed the maximum fill line. Maintain consistent ingredient ratios for precise flavor balance. Extend cooking time by 5-10 minutes to guarantee even heat distribution.
Instant Pot Chili
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 can opener
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 cup beef broth
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Once the oil is hot, add the ground beef and cook until browned.
- Add the onion, garlic, and bell pepper to the pot and sauté until softened.
- Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
- Add the kidney beans, black beans, diced tomatoes, and beef broth to the Instant Pot.
- Stir well to combine all ingredients.
- Secure the lid on the Instant Pot and set to high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes.
- Open the lid carefully and stir the chili before serving.
Notes
