Instant Pot Chili

This Instant Pot chili is the perfect dish for any occasion, whether you’re hosting a cozy family dinner or preparing for game day. Packed with ground beef and a rich tomato base, this chili is layered with an array of spices that create bold flavors in every bite. It’s hearty, easy to make, and can be customized to suit your taste. Enjoy it alone or serve it up with your favorite toppings for a satisfying meal!

Why You’ll Love This Recipe

• Quick Cooking Time: The Instant Pot cooks this chili in just 15 minutes, making it ideal for busy weeknights.
• Flavorful Ingredients: Ground beef and a variety of spices come together to create a robust and satisfying dish.
• Versatile Meal: Perfect as a main course, this chili goes well with rice, cornbread, or tortilla chips.
• Hearty and Filling: With beans and meat, this dish is packed with protein and fiber to keep you satisfied.
• Easy Cleanup: Since everything cooks in one pot, cleanup is a breeze!

Tools and Preparation

To prepare this Instant Pot chili efficiently, having the right tools on hand will make the process smoother.

Essential Kitchen Tools

• Instant Pot
• Cutting board
• Knife
• Measuring spoons
• Wooden spoon

Why These Tools Matter

• Instant Pot: This multi-cooker speeds up cooking times while infusing deep flavors into your dishes.
• Cutting Board & Knife: Essential for prepping your vegetables and meats quickly and safely.
• Measuring Spoons: Accurate measurements ensure balanced flavors in your chili.
• Wooden Spoon: Ideal for stirring ingredients without scratching the pot’s surface.

Ingredients

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Ingredients:
– 1 tablespoon olive oil
– 1 medium onion (chopped)
– 1 pound ground beef (90% lean recommended*)
– 4 cloves garlic (minced)
– 1 red bell pepper (chopped)
– 2 tablespoons chili powder (see note)
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 1 teaspoon garlic powder
– 1 tablespoon brown sugar
– 1 teaspoon salt
– ¼ teaspoon black pepper
– 4 tablespoons tomato paste
– 14.5 ounce can (1 ¾ cups) low sodium beef broth (or chicken broth)
– 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
– 15 ounce can kidney beans (rinsed and drained)
– 15 ounce can black beans (rinsed and drained)

How to Make Instant Pot Chili

Step 1: Sauté the Aromatics

Press Sauté to turn on the sauté setting on the Instant Pot. Add the olive oil and heat until hot. Add the chopped onion and cook for about 2 minutes until it starts to soften.

Step 2: Brown the Beef

Add the ground beef to the pot. Cook while stirring to crumble the meat until it’s browned, which should take about 5 minutes. Drain off any excess grease if necessary.

Step 3: Add Garlic

Stir in the minced garlic until fragrant. Then press Cancel to turn off the sauté function.

Step 4: Combine Ingredients

Add the chopped bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, black pepper, tomato paste, and broth to the pot. Stir well and scrape up any bits stuck to the bottom.

Step 5: Layer Tomatoes & Beans

Carefully add the crushed tomatoes and both cans of beans on top of the mixture without stirring them in. This technique helps prevent a burn warning during pressure cooking.

Step 6: Pressure Cook

Close the Instant Pot lid securely. Move the steam release valve to the sealing position. Pressure cook on high pressure for about 15 minutes. Remember that it will take some time for the pot to build pressure before counting down.

Step 7: Release Pressure

When cooking ends, allow natural pressure release for about 10 minutes by leaving it alone. After that, carefully switch to quick release using a long spoon handle to move the steam release valve to venting position until all steam escapes.

Step 8: Final Touches

Once all pressure has released and pin drops down safely open the lid. Stir well; if you’d like a thicker consistency, use sauté mode for a few additional minutes until desired thickness is achieved. Serve warm with your choice of toppings!

How to Serve Instant Pot Chili

Serving your Instant Pot chili can elevate the dining experience, making it not only delicious but visually appealing. Here are some creative ideas on how to serve this hearty dish.

Classic Toppings

• Sour Cream: A dollop of sour cream adds creaminess and balances the spices.
• Shredded Cheese: Cheddar or Monterey Jack cheese melts beautifully on hot chili for extra flavor.
• Chopped Green Onions: Fresh green onions provide a crunch and vibrant color.
• Avocado Slices: Creamy avocado slices complement the heat with a cooling effect.

Accompaniments

• Cornbread: A slice of warm cornbread is perfect for scooping up chili and adds a sweet touch.
• Tortilla Chips: Crunchy chips are great for dipping and add texture to each bite.
• Rice: Serve over fluffy rice for a filling meal that soaks up the chili’s flavors.

Creative Serving Ideas

• Chili Bowls: Serve in bread bowls for a fun, edible dish that enhances the presentation.
• Stuffed Peppers: Use leftover chili as a filling for bell peppers, then bake until tender.

How to Perfect Instant Pot Chili

Perfecting your Instant Pot chili is all about technique and tweaking ingredients. Here are some tips to help you achieve the best results.

• Bold Flavor Boost: Experiment with different spices like smoked paprika or cayenne pepper for added depth.
• Quality Ingredients: Use fresh vegetables and good quality beef for maximum flavor in your chili.
• Layering Technique: Add ingredients in layers as per the recipe instructions to avoid burning during pressure cooking.
• Adjust Consistency: If your chili is too thin, use the sauté function to simmer it down until it thickens.
• Resting Time: Allowing the chili to sit for a bit after cooking helps meld the flavors together beautifully.

Best Side Dishes for Instant Pot Chili

Pairing side dishes with your Instant Pot chili can enhance its flavor profile. Here’s a list of some delightful options:

1. Garlic Bread: Warm, buttery garlic bread offers a delicious contrast with spicy chili.
2. Simple Green Salad: A light salad with vinaigrette provides freshness that balances the richness of chili.
3. Coleslaw: Creamy coleslaw adds crunch and a touch of sweetness to complement the heat.
4. Baked Potatoes: Fluffy baked potatoes are perfect for topping with chili and garnishes.
5. Grilled Corn on the Cob: Sweet corn pairs perfectly with chili and adds a fun element to your meal.
6. Mexican Street Corn Salad: This tangy corn salad brings vibrant flavors that complement your dish well.

Common Mistakes to Avoid

Avoiding common mistakes can help you achieve the perfect Instant Pot chili. Here are some pitfalls to watch out for:

• Skipping the Sauté Step: Not sautéing the onion and meat first can result in a less flavorful dish. Always start by cooking these ingredients to build a solid foundation of flavor.
• Overcrowding the Pot: Adding too many ingredients at once can lead to uneven cooking or even a burn warning. Stick to the recommended amounts in the recipe for best results.
• Ignoring Layering: Mixing all ingredients together before pressure cooking can create a risk of burning. Always layer your ingredients as directed, placing tomatoes and beans on top without stirring.
• Not Allowing Natural Release: Quick releasing immediately after cooking can alter the texture of your chili. Let it naturally release for at least 10 minutes to enhance flavors and consistency.
• Using High-Fat Meat: Choosing meat that is too fatty can make your chili greasy. Opt for lean ground beef for a healthier, more balanced dish.

Storage and Reheating

Refrigerator Storage

• Store your Instant Pot chili in airtight containers.
• It will keep well in the refrigerator for up to 4 days.
• Cool down completely before refrigerating to preserve freshness.

Freezing Instant Pot Chili

• Use freezer-safe containers or bags for storage.
• Label with date; it can last up to 3 months in the freezer.
• Divide into smaller portions for easy thawing and reheating.

Reheating Instant Pot Chili

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring in between.
• Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until heated through. Add a splash of broth if it’s too thick.

Frequently Asked Questions

What makes Instant Pot Chili special?

Instant Pot chili is special because it cooks quickly under pressure while enhancing flavors. The result is a rich and hearty dish that’s ready in no time!

Can I customize my Instant Pot Chili?

Absolutely! You can add different beans, vegetables, or spices according to your taste preferences. Feel free to experiment!

How do I prevent burn warnings when making Instant Pot Chili?

To avoid burn warnings, layer your ingredients properly and do not stir the tomatoes or beans into the mixture before cooking.

How long does Instant Pot Chili last?

Properly stored, Instant Pot chili lasts up to 4 days in the refrigerator and up to 3 months in the freezer.

Can I use other meats in this recipe?

Yes! You can easily substitute ground chicken, turkey, or lamb for ground beef if you prefer those options.

Conclusion

This Instant Pot chili recipe is not only quick and easy but also packed with flavors that everyone will love. Its versatility allows you to customize toppings and ingredients based on personal preferences, making it perfect for any occasion. Give it a try today!

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