Instant Pot Chili
Ingredients
- 1 pound ground beef or ground turkey for a healthier option
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 14.5 ounces diced tomatoes
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 6 ounces tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, chopped green onions
Instructions
- Set your Instant Pot to sauté mode and add the ground beef. Cook until browned, breaking it up into smaller pieces with a spoon.
- Add the diced onion, minced garlic, and diced bell pepper to the Instant Pot. Sauté for a few minutes until the vegetables are softened.
- Stir in the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release to release any remaining pressure.
- Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
- If you have any leftovers, let the chili cool down and then transfer it into individual portions. Freeze the portions for future meals. When ready to eat, simply thaw and reheat in the Instant Pot.
Welcome to my kitchen, where today we’re going to whip up a hearty and flavorful Instant Pot Chili that will warm your soul and satisfy your taste buds. This recipe is perfect for those busy weeknights when you want a comforting meal without spending hours in the kitchen. So, let’s get started!
First, we’ll need some ground beef or ground turkey if you’re looking for a healthier option. I love using ground beef for that rich and savory flavor, but feel free to make it your own. Next, we’ll dice up an onion, mince some garlic, and chop a bell pepper. These aromatic ingredients will add depth and complexity to our chili.
Now, it’s time to fire up that Instant Pot! Set it to sauté mode and add the ground beef. Watch as it sizzles and browns, releasing its delicious juices. Use a spoon to break it up into smaller pieces, ensuring that every bite is packed with flavor.
Once the beef is browned to perfection, it’s time to add our diced onion, minced garlic, and diced bell pepper. Sauté them for a few minutes until they become tender and fragrant. This step is crucial as it allows the vegetables to release their natural sweetness, enhancing the overall taste of our chili.
Now, let’s add the star ingredients that make this chili truly exceptional. We’ll start with a can of diced tomatoes, which will provide a burst of tangy freshness. Then, we’ll add kidney beans and black beans, both drained and rinsed to remove any excess sodium. These beans will add a creamy texture and a punch of protein to our chili.
To thicken the chili and intensify its flavor, we’ll stir in some tomato paste. This concentrated ingredient will give our dish a rich and robust taste that will have your taste buds dancing with joy. And to bring it all together, we’ll pour in some beef broth, which will infuse our chili with a savory depth that is simply irresistible.
Now, it’s time to add the spices that will elevate our chili to new heights. We’ll sprinkle in some chili powder, cumin, paprika, and oregano. These aromatic spices will create a symphony of flavors that will make your mouth water. Don’t forget to season with salt and pepper to taste, ensuring that every spoonful is perfectly balanced.
With all the ingredients in the Instant Pot, it’s time to seal the lid and let the magic happen. Set the valve to sealing and cook on high pressure for 10 minutes. Allow for a natural pressure release for another 10 minutes, then carefully do a quick pressure release to release any remaining pressure.