This Instant Pot Chili recipe is a hearty, comforting dish that brings warmth and flavor to your table in no time. Packed with protein from ground beef or turkey, beans, and a vibrant mix of spices, this chili is a perfect weeknight meal that satisfies both the stomach and the soul. The best part? You can have a pot of this delicious chili ready in under an hour, making it an ideal option for busy families or anyone craving a quick and filling meal.
Why You Will Love This Recipe
You will love this Instant Pot chili recipe for its incredible flavor and ease of cooking. The pressure cooking method locks in all the spices and ingredients, creating a rich and hearty dish that tastes like it has been simmering for hours. Plus, it’s a one-pot meal that saves on cleanup. Whether you’re following a busy lifestyle or aiming for a comforting dish that fits into a balanced diet, this chili is packed with fiber and protein, making it a nourishing option that won’t weigh you down.
Tips and Tricks
1. Sear the Meat: Use the sauté function on your Instant Pot to brown the meat before adding other ingredients. This step enhances the flavors.
2. Layer Your Ingredients: Add ingredients in the order specified in the recipe to ensure even cooking and prevent burning.
3. Use Quality Spices: Fresh spices can elevate the flavor profile significantly. If possible, use whole spices and grind them yourself for the best results.
4. Adjust the Heat: If you prefer a spicier chili, add more chili powder or include fresh diced jalapeños.
Common Mistakes to Avoid
1. Skipping the Sauté Step: Not browning the meat can lead to a lack of depth in flavor. Always sear before pressure cooking.
2. Overfilling the Pot: Be cautious not to exceed the maximum fill line of your Instant Pot. Excess ingredients can cause issues with pressure buildup.
3. Ignoring Consistency: If your chili is too thick, add a bit more broth or water before sealing the pot. Conversely, if it’s too runny, you can thicken it by using the sauté function after cooking.
Make Ahead Tips
You can prepare several components of this chili in advance. Chop your vegetables and store them in airtight containers in the fridge for up to 3 days. You can also brown the meat ahead of time and refrigerate it. This will save you precious time on a busy weeknight. Cooked chili can stay fresh in the refrigerator for 3-4 days, making it an excellent option for meal prep.
Recipe Variations
- Bean Variations: Swap black beans or kidney beans for pinto beans to change the texture.
- Meat Alternatives: Feel free to use ground chicken, turkey, or even plant-based ground meat for a lighter or vegetarian option.
- Spice Levels: Adjust the chili powder and cayenne pepper to suit your heat preference. For a milder version, use sweet paprika instead.
How to Serve
Serve your finished chili hot, garnished with chopped green onions, shredded cheese, and a dollop of sour cream or Greek yogurt. Pair it with a side of cornbread or tortilla chips for a crunchy contrast. A sprinkle of fresh cilantro adds a pop of color and flavor, enhancing the overall presentation.
Pairing Suggestions
For drink pairings, consider a robust red wine like Zinfandel or a refreshing lager to balance the spice. If you prefer non-alcoholic options, a zesty ginger ale or iced tea complements the chili beautifully. For dessert, warm brownies or a slice of apple pie can serve as the perfect sweet ending to your meal.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. When ready to enjoy again, simply reheat in the microwave or on the stovetop, adding a splash of broth if needed to reach your desired consistency.
Equipment Needed
You will need an Instant Pot for this recipe, which is essential for the pressure cooking method. If you don’t have one, you can use a traditional pot and simmer on the stovetop for about 1-2 hours, but the cooking time will vary significantly.
Dietary Adaptations
- Vegan: Replace meat with lentils or a plant-based meat substitute and use vegetable broth.
- Dairy-Free: Omit any cheese or sour cream toppings, and ensure that your broth is free from animal products.
- Gluten-Free: This chili is naturally gluten-free, but double-check your broth and any other packaged ingredients.
Seasonal Adaptations
In the summer, feel free to use fresh tomatoes instead of canned ones for a brighter flavor. You can also incorporate seasonal vegetables like zucchini or bell peppers for added nutrition. In the fall, consider adding pumpkin puree for a delightful twist on flavor.
Cost Breakdown
The estimated cost for this Instant Pot chili recipe serves approximately 6 servings at around $2.50 per serving. To save on costs, consider using dried beans instead of canned, which are often cheaper and can be cooked in the Instant Pot as well.
Kitchen Hacks
To peel garlic quickly, crush the cloves slightly with a knife, and the skins will slip off easily. For chopping onions without tears, chill them in the refrigerator for about 30 minutes before cutting. This will reduce the release of the tear-inducing enzyme.
Recipe FAQs
- Can I use canned beans? Yes, canned beans work perfectly in this recipe. Just be sure to rinse and drain them before adding.
- How long do I need to cook it for? The total cooking time is about 30 minutes, plus the time it takes for the Instant Pot to come to pressure.
- Can I double the recipe? Yes, you can double the recipe, but make sure not to exceed the maximum fill line of your Instant Pot.
How To Make instant pot chili recipe
Instant Pot Chili
This Instant Pot Chili recipe is a hearty, comforting dish that brings warmth and flavor to your table in no time. Packed with protein from ground beef or turkey, beans, and a vibrant mix of spices, this chili is a perfect weeknight meal that satisfies both the stomach and the soul.
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- Sauté the Meat: Set your Instant Pot to the sauté function. Add ground beef or turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if needed.
- Add Aromatics: Stir in diced onion and minced garlic. Sauté for an additional 2-3 minutes until the onion becomes translucent.
- Mix in Spices: Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the meat and onions.
- Combine Ingredients: Pour in the crushed tomatoes, kidney beans, black beans, and broth. Stir to combine all ingredients.
- Pressure Cook: Close the lid, ensuring the vent is sealed. Set the Instant Pot to high pressure for 15 minutes.
- Release Pressure: Once the cooking time is up, allow for a natural release for 10 minutes, then carefully release any remaining pressure.
- Serve: Open the lid and give the chili a good stir. Serve hot with desired toppings.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 468Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 127mgSodium 973mgCarbohydrates 23gFiber 5gSugar 9gProtein 42g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Additional Time: 10 minutes (for natural pressure release)
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Detailed Instructions
1. Sauté the Meat: Set your Instant Pot to the sauté function. Add ground beef or turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if needed.
2. Add Aromatics: Stir in diced onion and minced garlic. Sauté for an additional 2-3 minutes until the onion becomes translucent.
3. Mix in Spices: Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the meat and onions.
4. Combine Ingredients: Pour in the crushed tomatoes, kidney beans, black beans, and broth. Stir to combine all ingredients.
5. Pressure Cook: Close the lid, ensuring the vent is sealed. Set the Instant Pot to high pressure for 15 minutes.
6. Release Pressure: Once the cooking time is up, allow for a natural release for 10 minutes, then carefully release any remaining pressure.
7. Serve: Open the lid and give the chili a good stir. Serve hot with desired toppings.
Final Thoughts
This Instant Pot chili recipe is not just a meal; it’s an experience that brings comfort and satisfaction to chilly evenings or busy weeknights. With its robust flavors and easy preparation, it’s bound to become a staple in your household. Enjoy the process of cooking and savor every bite of this delightful dish!
