Instant Pot Chili Recipe

You know, when the weather starts getting a little chilly, there’s just one thing that pops into my head, a hot, comforting bowl of chili!

And you know what’s the best part? This Instant Pot Chili gets ready in less than an hour. Like seriously, no need to stand in front of the stove for ages as you still get that full-flavored, thick, and spicy chili without all the effort.

Earlier, I used to make it on the stove, but now Instant Pot has totally made life easier.

Instant Pot Chili

Author: Mahesh Kumar Cooking Method:Instant Pot Cuisine:American Courses:Lunch Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 10 minutesTotal time: 55 minutesCooking Temp:120 CServings:6 servingsEstimated Cost:15 $Calories:380 kcal Best Season:Fall, Winter

Description

This Instant Pot Chili is a hearty, one-pot comfort meal packed with tender ground beef, beans, tomatoes, and a perfect blend of smoky spices. It’s a great option for lunch that’s ready in under an hour. It is rich in flavor, high in protein, and perfect for busy weekends. You can serve it with cornbread, rice, or nachos for a complete, satisfying meal.

Instructions

Do all the prep first:

First, chop up the onion, bell pepper, jalapeño, and tomatoes.
Then open the cans of beans and drain out all the liquid.
Peel the garlic and keep it ready to go.
About the jalapeño, if you like it spicy, leave the seeds in. But if not, just take them out. Else, it might get too spicy.

Sauté the veggies:

Now switch on the Instant Pot and set it to “Sauté” mode.
Add a little oil, then toss in the onions and bell peppers. Cook them till they turn soft and a bit golden.
Next, add the garlic and sauté for about a minute, just until it starts smelling nice and yummy.
Then throw in the tomatoes and jalapeño, give it a good mix, and let it cook for 2-3 minutes.

Add the beef and brown it:

Okay, now add the ground beef. Break it up with a spoon and mix it well.
Let it cook for a bit until the beef turns brown. And trust me, at this point, your kitchen will start smelling amazing.

Add everything else:

Now it’s time to add the beans, canned tomatoes, tomato sauce, beef stock, and all the spices like cumin, oregano, smoked paprika, chili powder, and salt.
Stir everything together really well. And, if it looks like there’s too much liquid, don’t worry, it all comes together perfectly once it pressure cooks.

Pressure cook it:

Close the lid and set the valve to “Seal.”
Now cook it on the “Beans/Chili” mode for 30 minutes. If your Instant Pot doesn’t have that option, just go with “High Pressure” for the same time.

Release pressure and serve:

Let the pressure release naturally for 10 minutes, then carefully do a quick release.
And, the moment you open the lid, that spicy, cozy aroma hits you and suddenly you’re so hungry.
Now, spoon it into a bowl, top it with some cheese, avocado, and a squeeze of lime and, your perfect instant pot chili meal is ready.

Keywords:Instant Pot, One-Pot

All the veggies, beef, beans, and spices come together so nicely giving such flavorful comfort food vibes. And, when everyone at home wants that warm feeling, this recipe just hits the spot.

Pro Tips & Variations

Pro Tips:

While sautéing the beef, just be a little patient. Keep stirring till it turns nicely brown. That’s when the flavor really deepens, and your chili tastes super rich and yummy.
When cooking in the Instant Pot, make sure to leave a bit of liquid in there. It needs at least 1 cup of liquid to build pressure properly.
After sautéing the veggies, take a wooden spatula and gently scrape the bottom of the pot. This helps prevent anything from sticking and keeps the cooking smooth.
Toast your spices a little while sautéing like cumin and chili powder. It brings out their aroma and makes the flavor pop even more!
If your chili feels a bit thin at the end, no problem. Just open the lid and cook it on sauté mode for a few more minutes. It’ll thicken up and the texture will turn out just perfect.

Variations:

Instead of beef, you can totally use turkey or chicken. It gives a lighter flavor, but still tastes super delicious.
Try mixing up different kinds of beans like black beans or cannellini beans. It changes the texture a bit and the color looks really cool too.
If you’re going for a vegetarian version, just skip the meat and add more beans and veggies. You can add Zucchini and corn.
If you want Smokey flavor, add a little bit of chipotle peppers in adobo sauce. But just a little, otherwise it gets really spicy.

Storage & Reheating Instructions

Storage Instructions:

So, first let the chili cool down completely. If you put it in the fridge while it’s still hot, moisture builds up and the taste changes a bit.
Store it in an airtight container like glass ones are the best. Plastic can sometimes soak up the smell, which isn’t ideal.
In the fridge, it stays totally safe for 4-5 days. Honestly, I even eat it for lunch the next day and it tastes even richer.
If you want to freeze it, wait till it’s fully cool, then pack it into freezer-safe bags or containers. Just make sure to press out the air so it doesn’t get freezer burn.
In the freezer, it stays good for up to 3 months. Just don’t forget to label it with the date.

Reheating Instructions:

If it’s frozen, take it out the night before and let it thaw slowly in the fridge. Don’t microwave it straight from frozen because the heat gets all uneven.
Reheat it on the stovetop over medium flame. If it feels too thick, add a tablespoon or two of water.
If you’re using the microwave, cover it loosely with a lid and make sure to stir it once in between. That way, it heats up evenly.
If you want a little extra flavor boost, sprinkle some fresh chili powder or squeeze a bit of lime on top while reheating.
Once you’ve reheated it, don’t freeze it again. The taste and texture won’t be the same after that.

Serving Suggestions:

Just take a hot bowl of chili, sprinkle some shredded cheese on top, and add a little sour cream. Then toss in some diced avocado and a wedge of lime. It looks and tastes like wow.
You can totally serve it with garlic bread or cornbread. Personally, I love it with buttery garlic toast making the chili taste even better.
Take a bowl of steamed rice and pour the chili right over it. Sprinkle some jalapeños and fresh coriander leaves on top and just like that, you’ve got a super healthy lunch.
Grab some tortilla chips and layer them with chili, melted cheese, and salsa. Add a little sour cream and a few jalapeño slices. It is a perfect combo for movie night.

Nutrition Facts

Servings 1

Serving Size 1 bowl – approx. 350g

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 5g25%
Cholesterol 60mg20%
Sodium 720mg30%
Total Carbohydrate 34g12%
Dietary Fiber 9g36%
Sugars 8g
Protein 29g58%

Vitamin A 520 IU
Vitamin C 18 mg
Calcium 110 mg
Iron 4.2 mg
Vitamin D 12 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1: What if I want my chili to be less spicy?

Just remove the seeds from the jalapeños and use a little less chili powder. You can also add a bit more tomato sauce to make the taste milder and more balanced.

Q2: Can I use chicken or turkey instead of beef?

Totally! Ground chicken or turkey both work well. Just keep in mind they have a little less moisture, so add a bit of extra tomato sauce or stock to keep things juicy.

Q3: What should I do if I get a “burn notice” in the Instant Pot?

Yeah, that happens sometimes. After sautéing, use a wooden spatula to scrape the bottom of the pot. If any food is stuck down there, it can trigger the burn notice. Also, don’t skip the liquid. Make sure there’s at least 1 cup in there.

Q4: Can I make this chili vegetarian?

Oh yes, super easy! Just skip the beef and add more beans and veggies. Zucchini, corn, and mushrooms work great turning it out really tasty.