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Instant Pot Chili

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A quick and comforting bowl of chili packed with rich flavors and hearty ingredients, made easily in your Instant Pot.

Ingredients

  • 1 lb ground beef (or turkey, chicken, or meat substitute)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup beef or vegetable broth
  • Optional toppings: Sour cream, shredded cheese, chopped green onions, or fresh cilantro

Instructions

  1. Sauté the aromatics: Set your Instant Pot to the sauté function. Add a splash of oil, then toss in the diced onion and garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.
  2. Brown the meat: Add the ground meat to the pot and cook until browned, about 5 minutes. Use a wooden spoon to crumble the meat as it cooks.
  3. Add spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine and let cook for another minute to toast the spices slightly.
  4. Incorporate the beans and tomatoes: Stir in the kidney beans, black beans, crushed tomatoes, and broth. Mix everything together thoroughly.
  5. Pressure cook: Secure the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 15 minutes.
  6. Release pressure: Once the cooking time is complete, allow for a natural release for 5 minutes, then carefully switch to quick release to let out any remaining steam.
  7. Serve and enjoy: Once the pressure has released, uncover, give the chili a good stir, taste, and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

For a spicier chili, feel free to add diced jalapeños or cayenne pepper. Chili often tastes better the next day, so consider making it ahead of time.

Find it online: https://www.chickensecret.com/best-instant-pot-chili/