This Instant Pot Chili is a warm and hearty meal that comes together in a flash! With tender beans, ground beef, and a mix of spices, it’s packed with flavor.
You can whip this up even on a busy day. I love how the Instant Pot does the heavy lifting, giving me more time to find the TV remote! 🍲
Key Ingredients & Substitutions
Ground Beef: This gives the chili a hearty flavor. You can use ground turkey or chicken for a leaner option. Alternatively, for a vegetarian chili, replace it with lentils or crumbled tofu!
Kidney Beans: These beans add texture and protein. If you’re not a fan, try black beans or pinto beans instead. Canned beans save time, but you can also cook dried beans in advance.
Spices: Chili powder brings warmth, while cumin and smoked paprika add depth. Feel free to adjust the spice levels or swap in your favorite spices like chili seasoning blends or even taco seasoning for a different twist!
Diced Tomatoes: They give the chili its saucy base. You can use fresh diced tomatoes or even crushed tomatoes as an alternative. Just adjust liquid accordingly since fresh tomatoes may add more moisture.
How Do I Sauté Ingredients Properly in the Instant Pot?
Sautéing builds flavor and is a crucial first step. Here’s how to do it right:
- Choose the ‘Sauté’ function on your Instant Pot. This heats the pot and helps brown your meat and veggies.
- Add olive oil, then onions. Cook until they’re soft and clear, about 3-4 minutes, to release their sweetness.
- Add garlic last to avoid burning; it only needs about 30 seconds to become fragrant before adding ground beef.
- Brown the beef until no longer pink, breaking it apart with a spatula. This develops a richer flavor for your chili.
Instant Pot Chili
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup beef broth or water
- 1 tbsp olive oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, lime wedges
How Much Time Will You Need?
This delicious and hearty chili takes about 15 minutes of prep time and 15 minutes of cooking time in the Instant Pot, plus an additional 10 minutes for the pressure to release naturally. In total, you’ll be enjoying your chili in about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Ingredients:
Set your Instant Pot to ‘Sauté’ mode and heat 1 tablespoon of olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for another 30 seconds until you can smell its fragrance.
2. Brown the Beef:
Add in the ground beef, breaking it up with a spatula. Cook until the meat is browned and no longer pink—this should take about 5-7 minutes. Make sure to stir occasionally to avoid anything sticking to the bottom of the pot.
3. Add the Spices:
Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if you’re using it. Mix well to coat the meat and veggies with the spices.
4. Combine the Ingredients:
Add the drained kidney beans, diced tomatoes (with all the juices), tomato sauce, and beef broth to the pot. Stir everything together until well combined.
5. Pressure Cook:
Cancel the ‘Sauté’ mode and secure the lid on the Instant Pot, ensuring that the valve is set to ‘Sealing.’ Set the pot to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes.
6. Release the Pressure:
When the cooking time ends, allow the pressure to release naturally for 10 minutes. After that, carefully switch the valve to ‘Venting’ to release any remaining steam. Once the steam is gone, open the lid and stir the chili to combine all the delicious flavors.
7. Serve & Enjoy:
Taste the chili and adjust seasonings if needed. Serve it hot, topped with your choice of shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and wedges of lime for a zesty finish. Enjoy your warm and comforting Instant Pot chili!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean substitute for ground beef. Just make sure to cook it until it’s fully browned, similar to how you’d cook the beef.
What If I Don’t Have Kidney Beans?
No problem! Feel free to substitute kidney beans with black beans, pinto beans, or even chickpeas. Just ensure they are drained and rinsed if using canned beans.
Can This Chili Be Made Vegetarian?
Yes! For a vegetarian version, you can omit the ground beef and replace it with lentils, textured vegetable protein, or a mix of your favorite vegetables. Adjust the cooking time accordingly if using fresh veggies.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze chili for up to 3 months—just thaw it overnight in the fridge before reheating!
