Instant Pot Chili recipe
Warm up your weeknight dinners with this rich, hearty Instant Pot Chili. It’s a perfect blend of savory spices, tender ground beef, and a medley of beans that come together quickly in one pot.
No need to babysit a simmering pot—your Instant Pot does all the heavy lifting while locking in bold flavors. A quick sauté of onions and garlic sets the foundation, and then it’s just a matter of setting the timer.
Ideal for a cozy family meal or game-day gathering, this chili pairs beautifully with shredded cheddar, sour cream, and a handful of Fritos for that satisfying crunch.
Instant Pot Chili Ingredients
Key Ingredients that Bring the Flavor to Life
- Extra-Virgin Olive Oil: The base of rich, golden flavor that helps sauté the onion and garlic, adding depth to every spoonful.
- Yellow Onion & Garlic: These aromatic staples build the savory backbone, infusing the chili with their sweet and pungent notes.
- Ground Beef: The heart of the dish, delivering a robust, meaty texture that complements the beans and spices.
- Fire-Roasted Diced Tomatoes: Add a subtle smokiness and acidity that balance the rich flavors of the chili.
- Black Beans & Kidney Beans: Provide a satisfying, tender bite while enhancing the chili’s heartiness with their earthy flavors.
- Chili Powder, Oregano, Cumin & Cayenne: A blend of warming spices that bring a kick of heat and complexity, elevating the dish from simple to sensational.
Each ingredient plays a vital role in this Instant Pot Chili, coming together to create a symphony of flavors in every bowl.
Recipe Tips for Instant Pot Chili
- Sauté for Depth of Flavor
The sauté step is crucial for building a deep, rich base for your chili. Begin by sautéing the onion in extra-virgin olive oil until it’s softened and slightly golden. This helps to release its natural sweetness and adds a subtle caramelized flavor. Adding garlic at the end of this step ensures it doesn’t burn, infusing the oil with a robust, savory aroma. Don’t skip this step, as it enhances the overall taste and aroma of the final dish. - Don’t Skip the Tomato Paste
Tomato paste plays a pivotal role in giving the chili a rich, concentrated tomato flavor. It might seem like a small addition, but it thickens the base and adds a savory depth. When adding it during the sauté step, make sure to cook it until it darkens slightly in color—this means the paste has caramelized and intensified its flavors, blending seamlessly with the meat and spices. This small step is key to creating a chili with a deeper, more complex taste. - Adjust the Spice to Your Taste
Spice levels can make or break a chili, and this recipe allows for some flexibility. The combination of chili powder, cumin, and cayenne provides a balanced heat that builds gradually. If you prefer a milder version, you can reduce or omit the cayenne. Conversely, for a spicier kick, add a pinch more cayenne or even diced fresh jalapeños. Always taste before serving, and adjust the seasoning with salt, pepper, or extra spices to achieve your desired heat level.
What to Serve with Instant Pot Chili
- Classic Cornbread
Cornbread is the perfect side to pair with chili, offering a slightly sweet contrast to the savory, spicy flavors of the dish. Its tender, crumbly texture complements the hearty beef and beans, providing a comforting balance. Serve it warm, with a little butter on top, for an irresistible combination that turns your chili into a full meal. - Tortilla Chips with Guacamole
Crunchy tortilla chips and creamy guacamole make a great side for Instant Pot Chili. The chips add a satisfying crunch, while the cool, rich guacamole balances the heat of the chili. Set them on the table alongside a bowl of chili, and let everyone enjoy dipping or spooning their chili onto the chips for a fun, casual dining experience. - Simple Green Salad
A light, refreshing green salad helps to balance out the richness of the chili. Toss together mixed greens, cucumber, and avocado with a tangy vinaigrette. The crisp, fresh vegetables add a burst of brightness to the meal, while the vinaigrette cuts through the chili’s hearty flavors, making for a well-rounded and satisfying dinner.
FAQ for Instant Pot Chili
- Can I use ground turkey instead of ground beef?
Yes, ground turkey is a great alternative to ground beef if you’re looking to make a leaner chili. It will alter the flavor slightly, offering a lighter taste, but the spices and other ingredients will still ensure a delicious result. - How do I store leftover chili?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, add a splash of broth or water to maintain the chili’s thick consistency, and heat on the stovetop or microwave. - Can I make this chili spicier?
Absolutely! To turn up the heat, add more cayenne pepper, diced jalapeños, or even a dash of hot sauce. Be sure to taste as you go, adding spice gradually to ensure it’s not overpowering for your taste preferences. - Why is the sauté step important?
Sautéing the onions and garlic before pressure cooking helps to deepen the flavors, creating a more savory base. It releases the natural sugars in the onions and allows the garlic to infuse the oil, which ultimately contributes to a more well-rounded and flavorful chili.
Instant Pot Chili
It’s official at Delish: The Instant Pot is a game-changer for chili enthusiasts. This recipe has quickly become a favorite among our team, combining remarkable speed and convenience with no compromise on taste. With the Instant Pot, the hassle of prolonged cooking over a hot stove is a thing of the past. A quick sauté of the vegetables is essential to develop flavor before the rest of the ingredients are added, allowing you to enjoy a hands-off cooking experience that yields a delicious result.
Ingredients
- 1 yellow onion chopped
- 3 cloves garlic finely chopped
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. tomato paste
- 1 1/2 lb. ground beef
- 2 cups low-sodium beef broth
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can kidney beans, rinsed and drained
- 1 15-oz. can fire-roasted diced tomatoes
- 1 Tbsp. plus 1 1/2 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- Kosher salt to taste
- Freshly ground black pepper to taste
- Shredded cheddar sour cream, Fritos, and sliced scallions, for serving
Instructions
- Set the Instant Pot to the Sauté function and add the extra-virgin olive oil. Once the oil is heated, add the chopped onion and cook, stirring occasionally, until the onion softens, approximately 5 minutes. Incorporate the finely chopped garlic and continue to sauté until fragrant, about 1 minute longer. Mix in the tomato paste until fully combined.
- Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until the meat is no longer pink, roughly 7 minutes. If necessary, drain any excess fat.
- Return the insert to the Instant Pot and add the black beans, kidney beans, diced tomatoes, beef broth, chili powder, oregano, cumin, and cayenne. Season with salt and freshly ground black pepper. Secure the lid and set the Instant Pot to Pressure Cook on High for 14 minutes.
- Once cooking is complete, follow the manufacturer’s instructions for a slow release, then remove the lid carefully.
- Divide the chili into bowls and garnish with your preferred toppings such as shredded cheddar, sour cream, Fritos, and sliced scallions. Serve hot and enjoy the rich, comforting flavors of this Instant Pot chili.
