Instant Pot Chili — We’re heading into the colder months, and we all know what that means: it’s time for chili! This recipe is super simple, only takes 10 minutes to cook in an instant pot, and doesn’t require soaking beans overnight.
You’ll need a few ingredients like ground beef, kidney beans, tomatoes, and salsa verde. Once you’ve prepped these ingredients in your kitchen, you can put them in the instant pot with spices such as cumin, paprika, and coriander. The pressure cooker will do all of the work for you, so it will be ready to serve when this delicious meal is done cooking!
Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds fantastic flavors in a short time, with everyone loading up their bowls for some delicious toppings!
Suppose you love a great bowl of soup. In that case, some of my favorite Instant Pot Soup Recipes are INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP, INSTANT POT CURRIED PUMPKIN SOUP, INSTANT POT CHICKEN POT PIE SOUP, and INSTANT POT FRENCH ONION SOUP.
Best Instant Pot Chili
Who would have thought that making a pot of chili could be so easy? You might think it’s hard to put together, but with just a few ingredients and some fresh vegetables in your Instant Pot (Ninja Foodi, or electric pressure cooker), you’ll have delicious food on the table within an hour. I like adding kidney beans for extra protein – they thicken up nicely without sacrificing flavor!
Who can resist good old-fashioned comfort food? Well, if we’re talking about the world’s number one dish: Chili…you ARE missing out 😉 It’s surprisingly straightforward when made using my favorite tool: The Electric Pressure Cooker/Instantpot!! That means minimal prep time yet succulent tasting results every single time!!
Instant Pot Chili Ingredients:
- Ground Beef: You can use ground beef or switch it out for ground chicken or turkey.
- Onions: Great for a flavor or a slow-roasted chili
- Kidney Beans: Any type of kidney banned, canned, can be used, either white or dark red.
- Canned Tomatoes: A great way to get a quick chili, use canned tomatoes
- Fresh Vegetables: Adds a lot of flavors, with the red and green bell peppers and celery.
- Spices: Some of my favorites are minced garlic, chili powder, and brown sugar
How to Make Instant Pot Chili:
Saute: First, brown the meat and onions in the Instant Pot. Using the Saute setting, saute for about 5 minutes. ( I poured off some of the fat after this step) Then add the diced peppers, celery, brown sugar, and chili powder. Stir and cook for about 1 minute.
Add the rest of the ingredients: Then add the tomato paste, garlic, crushed tomatoes, and broth. Mix everything and set for high pressure 15 minutes, with the vent as sealed.
Release the Pressure: Let it naturally reduce, and then add the beans in (drained and rinsed), Mix well, and the beans will get hot from the other ingredients.
What Kind of Ground Meat to Use in an Instant Pot?
Many people have a common question what kind of ground meat to use in an Instant Pot. There are a few different options, but it just depends on your personal preferences and what you’re making.
For example, when making chili, you would probably want to use ground beef because the fat content will help with flavor and texture. Other options for ground meat include turkey, chicken, pork, or even lamb.
What Chili Toppings to Use?
Ever wonder what chili toppings to use? Well, we can help you with that. We have a few delicious suggestions for your next pot of chili, so sit back and enjoy!
- Sour Cream- This is a classic topping. The cool creaminess balances out the spice in the dish while adding depth of flavor. A dollop on top of each bowl adds some extra richness too!
- Shredded Cheese- Two types of cheese work well as a topping: cheddar or Monterey Jack. Both offer different flavors and textures while complimenting the heat from the chilies nicely.
- Sliced Avocado– Fresh avocado offers an earthy taste to balance out all those spicy peppers in your favorite chili.
- Fresh Herbs– I love a great batch of diced cilantro, scallions, or chives. It adds a freshness to the chili.
- Tortilla Chips-Gives the bowl of Instant Pot Chili a classical flavor and texture. You can even mix them into the bowl before serving.
What to Serve with Homemade Chili?
Making chili is one of my favorite things to do on a cold day, but it can be difficult deciding what side items or appetizers to serve alongside the hearty dish. Here are some ideas for you!
- AIR FRYER PILLSBURY CORNBREAD SWIRLS
- EASY AIR FRYER CREAMED CORN CORNBREAD
- AIR FRYER PUMPKIN CORNBREAD
Other Chili Recipes to Try:
- INSTANT POT VEGETARIAN CHILI
- INSTANT POT WENDY’S CHILI COPYCAT RECIPE
- NINJA FOODI SOUTHWESTERN CHILI
- INSTANT POT CHILI CON CARNE
- 2 onions, peeled and diced
- 2 teaspoons of minced garlic
- 1 1/2 pound of ground beef
- 1/2 cup of diced red pepper
- 1/2 cup of chopped green pepper
- 1/2 cup of chopped celery
- 2 tablespoons of chili powder
- 3 tablespoons of brown sugar
- 6 ounces of tomato paste
- 28 ounces of crushed tomatoes
- 2 cups of beef broth
- 16 ounces of kidney beans, drained and rinsed
- 16 ounces of pinto beans, drained and rinsed
- Optional: Serve with sour cream, shredded cheddar cheese, cilantro, or green onions
- First, brown the meat and onions in the Instant Pot. Using the Saute setting, saute for about 5 minutes. ( I poured off some of the fat, after this step)
- Then add the diced peppers, celery, brown sugar, and chili powder.
- Stir and cook for about 1 minute. Then add the tomato paste, garlic, crushed tomatoes, and broth.
- Mix everything together and set for high pressure 15 minutes, with the vent as sealed.
- Let it naturally reduce, and then add the beans in (drained and rinsed), Mix well and the beans will get hot from the other ingredients.
- Ladle and garnish as you wish.
- Plate, serve, and enjoy!
Amount Per Serving: Calories: 479Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 841mgCarbohydrates: 45gFiber: 7gSugar: 15gProtein: 36g
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