This Instant Pot Chili is a warm and comforting dish that’s super easy to make! With tasty ground meat, beans, and lots of spices, you’ll love every spoonful.
Making chili in the Instant Pot is a game changer! I love that I can have a hearty meal ready in no time, plus it frees up my evening for relaxing—maybe with a little extra cheese on top?
Key Ingredients & Substitutions
Ground Beef: For a lighter option, you can swap it with ground turkey or chicken. If you want a meatless version, try using lentils, quinoa, or your favorite plant-based meat alternatives.
Beans: Kidney beans are classic, but feel free to use black beans or pinto beans instead. If you’re short on beans, even chickpeas can work in a pinch!
Spices: Chili powder is essential for flavor. If you have a chili seasoning blend, it can substitute for multiple spices. Smoked paprika adds depth; if you don’t have it, regular paprika will still taste great. For extra heat, jalapeño or hot sauce can be used instead of cayenne.
Tomato Products: If you’re out of tomato sauce, crushed tomatoes or even salsa can be used. Add a little extra broth if using salsa for consistency.
Lime Juice: The lime juice brightens the flavor, but if you’re out, a splash of vinegar can be a nice alternative!
How Do I Avoid Burn Messages in the Instant Pot?
Sometimes, the Instant Pot can give you a burn warning. This usually happens when there’s not enough liquid or if food sticks to the bottom. Here’s how to help prevent that:
- Make sure to scrape the bottom of the pot well after sautéing to get up any stuck bits.
- Add enough liquid; aim for at least 1 cup. Beef broth or water works well.
- When adding thick ingredients like tomato sauce, stir them in thoroughly with the broth before sealing the lid.
- If you do get a burn warning, don’t panic! Release the pressure, open the lid, and stir the contents. Add a little extra liquid before cooking it more.
With these tips in mind, you’ll make a delicious chili without any hiccups! Enjoy!
Instant Pot Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth (or water)
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional, to balance acidity)
- Juice of half a lime (optional)
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25 minutes to cook in the Instant Pot. With the pressure release, you’re looking at about 45 minutes total from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Set your Instant Pot to Sauté mode. Heat the olive oil and add the chopped onion. Cook for about 3-4 minutes until the onion becomes soft. Then, throw in the minced garlic and cook for another 30 seconds until it smells amazing!
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Use a spoon to break it up as it cooks. Let it brown for about 5-7 minutes. If there’s extra fat, you can drain it off at this point.
3. Add the Seasonings:
Now, stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the meat is coated with all those wonderful spices.
4. Combine the Main Ingredients:
Next, add the diced tomatoes, tomato sauce, kidney beans, beef broth (or water), dried oregano, and sugar if you’re using it. Stir everything together until it’s all well combined.
5. Cook Under Pressure:
Now, seal the lid of the Instant Pot and set it to Manual or Pressure Cook on high for 15 minutes. This is where the magic happens!
6. Release the Pressure:
When the cooking is done, allow the pot to naturally release pressure for 10 minutes. After that, carefully do a quick release to let out any remaining steam.
7. Final Touches:
Open the lid carefully and give your chili a good stir. If you’d like, add the lime juice for some extra zest! Taste your chili and adjust any seasonings as you like.
8. Serve and Enjoy:
Dish out the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro if you want to make it pretty. Enjoy your hearty, flavorful Instant Pot Chili!
Feel free to customize it with your favorite toppings and enjoy every comforting bite!
Can I Use Different Types of Meat?
Absolutely! You can use ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian option. Just make sure to adjust cooking times if using large chunks of meat.
How Can I Make This Chili Spicier?
If you love heat, you can increase the cayenne pepper or add jalapeños or a splash of hot sauce. Just remember to add spice gradually, as you can always add more but can’t take it out!
Can I Make This Chili Ahead of Time?
Definitely! Chili often tastes even better the next day. You can make it in advance, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!