Instant Pot Chili
There’s something about a steaming bowl of chili that just warms the soul, and my go-to for this comfort is my Instant Pot Chili. I’ll never forget the first time I made it; rain was pouring outside, and I had a craving for something hearty and filling. Pulling out my trusty Instant Pot, I knew I was in for a treat. This chili is packed with flavor and made in no time at all—perfect for cozy nights at home or gatherings with friends.
Recipe Snapshot
30 mins
5 mins
25 mins
Easy
350 kcal
25 g
Gluten-Free
15 g
Skillet, Oven, Instant Pot, Chef’s Knife, Wooden Spoon, Cutting Board
The Magic of This Instant Pot Chili
Quick and Easy
Making chili in the Instant Pot is a game changer! It cuts down on cooking time dramatically without sacrificing flavor. Seriously, you can have this delicious dish ready in under an hour!
Customizable
One of the best things about my Instant Pot Chili is that you can easily customize it to suit your taste. Want it spicier? Toss in some additional chili powder or fresh jalapeños. Prefer a milder version? Simply reduce the heat and enjoy.
Hearty Ingredients
This recipe is filled with wholesome ingredients like ground beef, kidney beans, and crushed tomatoes. Each component works together to create a satisfying texture and flavor profile that will have everyone coming back for seconds (or thirds)!
Perfect for Meal Prep
Not only is this chili delicious on the first day, but it also keeps getting better as the flavors meld together. I love making a big batch and storing it in the fridge for quick lunches during the week. Just heat it up, and you’re good to go!
Fun Toppings
Serving my Instant Pot Chili with an array of toppings is where the fun begins! Whether it’s cheddar cheese, sour cream, or fresh cilantro, there’s a topping for everyone to enjoy.
Great for Gatherings
This dish has become a staple for potlucks and family gatherings. It’s easy to make in large quantities and always a crowd-pleaser. Plus, you can serve it with tortilla chips or over rice to feed a hungry crowd!
Instant Pot Chili Ingredients
In crafting the perfect Instant Pot Chili, every ingredient plays a crucial role in building the flavors that make this dish so delightful. The balance of hearty proteins, savory spices, and vibrant toppings ensures that every bowl is a burst of satisfaction. Let’s dive into the stars of this recipe!
- 2 pounds ground beef – The foundation of our chili, bringing richness and protein.
- 1/2 medium sweet onion, diced – Adds sweetness and depth of flavor.
- 2 tablespoons tomato paste – Concentrates the tomato flavor.
- 3 tablespoons chili powder – The spice that defines our chili’s character.
- 2 teaspoons Stone House Seasoning – A special blend to elevate the dish.
- 2 teaspoons ground cumin – Adds a warm, earthy flavor.
- 2 teaspoons unsweetened cocoa powder – Enhances the richness and complexity.
- 2 cups beef stock or broth – The liquid gold that brings everything together.
- 2 (28-ounce) cans crushed tomatoes – Gives our chili its base and body.
- 1 (15-ounce) can red kidney beans, drained and rinsed – Adds fiber and texture.
- 1 (15-ounce) can black beans, drained and rinsed – A hearty addition that complements the other ingredients.
- Cilantro, chopped – A fresh touch that brightens the dish.
- Sour cream – Creaminess that balances the spices.
- Cheddar cheese, shredded – A classic topping that adds flavor.
- Jalapeño pepper, sliced – For those who enjoy an extra kick.
- Avocado, diced – A creamy addition that contrasts the heat.
- Lime – A zesty finish that brightens every bite.
- Tortilla chips – Perfect for scooping and crunching.
The Method for Instant Pot Chili
Cooking up a batch of my Instant Pot Chili is a delightful experience that brings the kitchen to life. Let’s walk through the steps and make this scrumptious dish together!
- Set the Instant Pot to the Sauté setting. Add the ground beef and onion. Cook until the beef has browned and the onion is translucent, about 3 to 5 minutes. You’ll hear the sizzle and see the beautiful brown color develop.
- Drain away any excess drippings from the ground beef for a healthier dish.
- Stir in the tomato paste, chili powder, Stone House Seasoning, cumin, and the cocoa powder. This mix will create a fragrant base.
- Next, add the beef stock, crushed tomatoes, kidney beans, and black beans. Stir well to combine all the ingredients. Watching the colors blend is truly a sight!
- Close the lid and set the Instant Pot to 18 minutes at High Pressure. This will ensure that all the flavors meld beautifully.
- When the cooking time is up, use an oven mitt and carefully use the quick-release method to release the pressure according to the manufacturer’s directions. Be cautious—steam will escape!
- Once the pressure is released, open the lid. The aroma that fills your kitchen will be irresistible. Give the chili a stir, tasting to adjust any seasonings as needed.
- Serve the Instant Pot Chili with your favorite toppings: cheddar cheese, sour cream, jalapeños, cilantro, avocado, and lime. Get creative! Each bowl can be uniquely topped.
- Gather around the table and enjoy this hearty dish with family or friends, knowing you’ve created something truly special!
Things Worth Knowing
- Cooking with the Instant Pot: Understanding your Instant Pot’s functions can make a big difference in cooking times and textures.
- Flavor development: Letting the chili rest for a bit allows for even more flavor development.
- Consistency: If you prefer thicker chili, let it simmer on the Sauté function after releasing the pressure to reduce some liquid.
- Ingredient quality: Using fresh ingredients, especially for toppings, can elevate your dish significantly.
Recipe Variations about Instant Pot Chili
There are countless ways to put a personal spin on your Instant Pot Chili. Here are some tips and variations to inspire your culinary creativity!
- Vegetarian Option: Substitute the ground beef with plant-based protein or more beans for a hearty vegetarian version.
- Spicy Twist: Add more chili powder or fresh jalapeños for those who love heat.
- Cheesy Delight: Mix in shredded cheddar cheese right before serving for an extra creamy texture.
- Bean Variety: Experiment with different types of beans, such as black beans, pinto beans, or even chickpeas.
- Top It Off: Try different toppings like diced red onions, hot sauce, or crushed tortilla chips for added crunch.
- Freezer-Friendly: Make a large batch and freeze portions for quick meals later on. Just thaw and reheat!
What Goes Well With This Instant Pot Chili
Serving my Instant Pot Chili opens up a world of possibilities! Let’s explore the perfect pairings for your next bowl:
- Crusty Bread: Serve with warm, crusty bread for dipping. It’s perfect for soaking up all the delicious chili!
- Rice: A side of fluffy rice complements the chili beautifully, adding texture and substance.
- Salads: Fresh garden salads provide a crisp contrast to the hearty chili.
- Festive Gatherings: This dish is ideal for casual gatherings, game days, or cozy winter dinners.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to three days or freeze for later enjoyment.
- Seasonal Pairings: This chili shines in fall and winter months, making it a cozy choice for any chilly evening.
FAQ
Conclusion
My Instant Pot Chili is a heartwarming dish that perfectly combines flavors and textures. It’s an easy recipe that fits perfectly into busy weeknights or special occasions. I encourage you to give this recipe a try; you won’t be disappointed! Each bowl is a celebration of cozy comfort—enjoy every last bite!
Instant Pot Chili
Ingredients
Equipment
Method
- Set the Instant Pot to the Sauté setting. Add the ground beef and onion and cook until the beef has browned and the onion is translucent, about 3 to 5 minutes. Drain away excess drippings from the ground beef.
- Stir in the tomato paste, chili powder, Stone House Seasoning, cumin, and the cocoa powder. Next, stir in the beef stock, crushed tomatoes, kidney beans, and black beans.
- Set the Instant Pot to 18 minutes at High Pressure. When the chili has finished cooking, use an oven mitt and carefully use the quick-release method to release the pressure according to manufacturer’s directions.
- Serve the Instant Pot Chili with toppings as desired.
Notes
- Make-Ahead: Prepare Instant Pot Chili as instructed. Allow to cool and transfer to storage container(s). Store in the refrigerator for up to three days.
- Freezer-Friendly: Prepare Instant Pot Chili as instructed. Allow to cool and transfer the chili to freezer-safe container(s). Store in the freezer for up to three months. To serve, allow to thaw in the refrigerator overnight and then reheat and serve.
