Instant Pot Chili Recipe
The Instant Pot Chili Recipe is hearty, flavorful and ready in less time than traditional chili.
Ingredients
- 1 pound ground beef turkey, or plant-based protein
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can 14 oz diced tomatoes
- 1 can 6 oz tomato paste
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper optional
- Salt and black pepper to taste
- Optional toppings: shredded cheese sour cream, chopped green onions, cilantro
Instructions
Sauté the Aromatics
- Turn Instant Pot to sauté mode. Add olive oil, diced onion and bell peppers. Cook for 3–4 minutes until soft.
Add Garlic
- Stir in minced garlic. Cook 30 seconds until fragrant.
Brown the Meat
- Add ground beef, turkey, or plant-based protein. Cook until browned, breaking it into small pieces.
Add Spices
- Stir in chili powder, smoked paprika, cumin, cayenne pepper, salt and black pepper. Cook for 1 minute.
Add Tomatoes and Beans
- Add diced tomatoes, tomato paste, kidney beans and black beans. Stir well to combine.
Add Broth
- Pour in 1 cup of broth. Mix thoroughly to combine all ingredients.
Pressure Cook
- Close lid and set Instant Pot to high pressure for 15 minutes. Ensure the valve is sealed.
Quick Release
- Once cooking finishes, carefully use quick release to release pressure. Open lid once safe.
Taste and Adjust
- Taste chili and adjust seasoning. Add more salt, pepper or spices if needed.
Serve Hot
- Ladle chili into bowls. Add optional toppings like cheese, sour cream or cilantro.
Notes
- Use ground turkey or chicken for a lighter chili.
- Add corn or zucchini for extra vegetables.
- Add a splash of lime juice for brightness.
- Make it spicy with extra cayenne or chopped fresh chilies.
- Serve with cornbread or rice for a full meal.
- Store leftovers in airtight containers; chili tastes even better next day.