Delicious Instant Pot Chili Recipe for Busy Weeknights
Picture yourself on a blustery winter night, snuggled up on the couch with a warm blanket and a hot bowl of chili. It’s comforting, savory, and soulful. There’s something about how it warms you up from head to toe that is so satisfying. And what if I told you that you can achieve all of this in record time, with minimal effort? Enter: Instant Pot Chili.
This recipe is the perfect solution for busy weeknights or when you’re craving comfort food with a twist. With the power of an instant pot, you can have a delicious and hearty meal on the table in just 30 minutes. Imagine being able to make a flavorful beef chili without babysitting it over the stove for hours. It’s easy, efficient, and brilliantly satisfying.
If you’ve never used an instant pot before, don’t be intimidated. It’s essentially a pressure cooker that cooks your food quickly and thoroughly. Plus, there are pre-set functions to help take some of the guesswork out of cooking. For example, this recipe will use the “chili” function to give your dish those deeply layered flavors that will have you coming back for seconds.
This Instant Pot Chili Recipe is truly one of my favorites – it’s quick, simple and requires minimal prep work. It’s perfect for those busy weeknights when we need something delicious that doesn’t take up all our time after work. So why not add this recipe to your dinner rotation and see how easy it can be to create a bowl full of savory warmth?
Why You’ll Love This Recipe
Are you looking for a quick and easy dinner that’s packed with flavor? Look no further than this Instant Pot Chili recipe – it’s the perfect meal for busy weeknights or lazy weekends.
This chili recipe is a crowd-pleaser, with tender chunks of ground beef and hearty kidney and black beans. The blend of spices, including chili powder, cumin, and oregano, give this chili a warm and smoky flavor that’s sure to satisfy your cravings.
One of the best things about this recipe is how versatile it is. You can customize it to your liking by adding more or less spice, adjusting the thickness of the broth, or even swapping out the protein for ground turkey or sausage.
Plus, using an Instant Pot makes this recipe come together in just a fraction of the time it would take to make on the stove top. Simply sauté the onions and garlic, brown the beef, and pressure cook everything together for 15 minutes. It’s that easy!
Not only is this chili recipe delicious, it’s also nutritious. Beans are an excellent source of fiber and protein, while lean beef provides essential vitamins and minerals. And don’t forget to top your bowl with fresh green onions, a dollop of sour cream, and shredded cheddar cheese for even more flavor.
So whether you’re feeding a hungry family or meal prepping for the week ahead, this Instant Pot Chili recipe is sure to become a staple in your kitchen. Trust me – once you try it, you’ll love it too!
Here are the ingredients you will need for this Instant Pot Chili recipe:
- 2 tablespoons of olive oil
- 1 diced onion
- 2 minced garlic cloves
- 2 pounds of ground beef
- 2 teaspoons of dried oregano
- 2 teaspoons of ground cumin
- 4 tablespoons of chili powder
- A pinch of cayenne pepper (optional)
- 1 teaspoon of kosher salt
- Fresh ground black pepper to taste
- 1 can (6 ounces) of tomato paste
- 1 can (28 ounces) of diced tomatoes
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of black beans, drained and rinsed
- 2 cups of low-sodium beef broth
The Recipe How-To
Step 1: Sauté and Brown the Ground Beef
To start this Instant Pot Chili recipe, heat up your Instant Pot by pressing the “Sauté” button. Add about 1 tablespoon of olive oil to the pot and let it heat up for a minute. Then, add 2 lbs of ground beef to the pot and use a wooden spoon to break it up into small pieces. Cook the beef for about 5 minutes or until it is browned.
Step 2: Add Onion and Garlic
Once the beef is browned, add 1 diced onion and 3 minced garlic cloves to the pot. Use the wooden spoon to stir it all together and cook for another 2 minutes until the onions are softened.
Step 3: Add Seasonings and Tomato Paste
Next, add in your seasonings: 2 teaspoons of chili powder, 1 teaspoon of dried oregano, 2 teaspoons of ground cumin, 1/4 teaspoon of cayenne pepper, and 2 teaspoons of kosher salt. Stir everything together until the beef and onions are coated in all that delicious spice.
Now add one small can of tomato paste to help thicken up the chili base. Make sure it is stirred evenly with other ingredients.
Step 4: Add Beans and Tomatoes
After you have stirred everything together nicely it’s time to add some canned goods- One can of black beans (drained), one can of kidney beans (drained) and one large can diced tomatoes with juice.
Step 5: Pour in Broth
Pour in two cups of low sodium beef broth into your Instant Pot along with all other ingredients gently stirring everything inside Instant pot till Beans combine with chili mixture evenly.
Step 6: Pressure Cook
Close lid over Instant Pot safely making sure steam-release valve is closed also. Press “Chili” setting button . Or set the Instant Pot to “Manual” or “Pressure Cook” and set the timer for 20 minutes.
Let the Instant Pot natural release for 15 minutes after the cook time has finished.
Step 7: Serve and Enjoy
After chili is ready, it’s time to serve with toppings that you prefer. You can enjoy it with shredded cheddar cheese, sliced green onions or a dollop of sour cream on top. I suggest pairing this chili along with some crispy garlic bread as it gives you best dining experience.
That’s our Instant Pot Chili recipe!
Substitutions and Variations
When it comes to making a delicious Instant Pot chili recipe, there are plenty of opportunities for substitutions and variations to suit your tastes and preferences. Here are a few ideas to get you started:
– Meat: While this recipe calls for ground beef, you can easily swap it out for ground turkey or chicken. You could even use a vegetarian meat substitute like crumbled tofu or tempeh.
– Beans: Instead of using a combination of black beans and kidney beans, you could try pinto beans, white beans, or even chickpeas.
– Spices: Don’t be afraid to adjust the spice level of your chili by adding more or less of ingredients like cayenne pepper, chili powder, or dried oregano. If you’re not a fan of spicy foods, you can omit the cayenne altogether.
– Tomatoes: If you don’t have diced tomatoes on hand, you could use canned tomato sauce or crushed tomatoes instead. You could even use fresh tomatoes if they’re in season.
– Broth: Instead of using low-sodium beef broth, you could use chicken broth or vegetable broth for a different flavor profile.
– Toppings: While sour cream, cheddar cheese, and green onions are classic chili toppings, there are plenty of other options to consider. Try adding sliced jalapeños, diced avocado, or a dollop of guacamole for extra flavor.
No matter what substitutions or variations you choose to make to this Instant Pot chili recipe, remember that experimentation is key to finding your perfect bowl of chili. Get creative and have fun with it!
Serving and Pairing
Now that we have our piping hot bowl of Instant Pot Chili ready to devour, let’s talk about serving and pairing options. This savory and hearty dish is perfect for any cozy night in at home or a casual gathering with friends and family.
To complete the dish, I highly recommend garnishing each bowl with freshly chopped green onion, dollops of sour cream, and a generous sprinkle of sharp cheddar cheese. For an extra kick of flavor, don’t forget to crack some fresh ground black pepper on top.
As for pairing options, this Instant Pot Chili goes well with a variety of sides. One classic option is to serve it with some crispy cornbread or a side of buttery toast. Another great option is to pair it with some fluffy white rice or even some crunchy tortilla chips.
If you’re looking to make this dish into a full meal, add on top of spaghetti noodles for Cincinnati-style chili mac for a twist on the classic recipe. The possibilities are endless!
Overall, this Instant Pot Chili recipe is so flexible that you can get creative with the pairing options and tailor it to your personal taste preferences. So sit back, relax, and enjoy this delicious and easy-to-make dish with your loved ones!
Make-Ahead, Storing and Reheating
When you’re making a big batch of chili, it’s always great to have leftovers. Fortunately, this Instant Pot Chili recipe stores well and reheats beautifully, so you can enjoy it for days on end.
To make ahead, simply prepare the chili according to the recipe instructions and let it cool to room temperature. Transfer the chili to an airtight container and store it in the refrigerator for up to four days or in the freezer for up to three months.
To reheat, you can either microwave it or warm it up on the stove. For the microwave, place a portion of chili in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through until heated through.
For stovetop reheating, transfer the chili from the refrigerator or freezer container to a pot and add a splash of beef broth or water to loosen it up. Heat on medium-low until warmed through, stirring occasionally.
I also recommend storing your toppings (such as diced green onion, sour cream, cheddar cheese) separately from your chili to prevent them from getting soggy. That way, you can customize each portion based on your preferences.
Overall, this Instant Pot Chili recipe is perfect for meal prep or bringing to gatherings because it’s easy to store and reheat. Just don’t be surprised if it disappears quickly once people smell its enticing aroma!
Tips for Perfect Results
As a chef who has been cooking for years, I have learned some tips and tricks that can help you get the perfect pot of chili every time. Here are some suggestions to get the best results possible from your Instant Pot Chili Recipe:
1. Use high-quality ingredients.
As with any recipe, it’s important to start with the best ingredients available. Use fresh vegetables, quality meats, and good spices to ensure that your chili is as flavorful as possible.
2. Brown the meat before pressure cooking.
While it may be tempting to toss everything in the Instant Pot and let it cook, taking an extra step to brown the ground beef before pressure cooking will give your chili a deep flavor that can’t be beat.
3. Sauté onions and garlic before adding other ingredients.
Sautéing onions and garlic before adding other ingredients will release their flavors and aromas, making your chili even more fragrant and flavorful.
4. Don’t overcook beans.
If you’re using canned beans in your chili recipe, make sure not to overcook them. You want them to be tender but still hold their shape; overcooking them will result in mushy chili.
5. Adjust spices to taste.
Spices can vary in intensity, so be sure to taste your chili and adjust the seasoning as needed. Add more cayenne if you like it spicy, or more salt if you want it to be more savory.
6. Let the pressure release naturally.
After cooking under pressure, let the Instant Pot release its pressure naturally for about 10-15 minutes before manually releasing any remaining pressure. This will help ensure that your chili is cooked evenly throughout.
7. Top with fresh garnishes.
Garnishing your chili with fresh chopped green onions, grated cheddar cheese, and a dollop of sour cream adds texture and depth of flavor to your bowl of Instant Pot Chili.
By following these tips, you’ll be able to craft the perfect pot of chili every time, whether you’re using an Instant Pot or cooking on the stove. Enjoy your delicious and easy-to-make chili recipe!
As you prepare to make this Instant Pot Chili Recipe, you may have some questions that need answering. Below are some of the most frequently asked questions about this recipe that I anticipate will be helpful in guiding you towards a successful and flavorful result.
What is the chili setting on Instant Pot?
If you’re looking to cook dried legumes like beans and chickpeas in liquid or make a hearty chili or stew, the Instant Pot’s Bean/Chili setting button is you should be using. This setting runs on high pressure and offers three different doneness levels, which are Less, Normal, and More. So, depending on how you like your legumes to be cooked, the Bean/Chili setting can cater to your needs.
Is chili better on stove or Instant Pot?
When it comes to making chili, the stove top has proven to be a great option that marries the convenience of a one-pot Instant Pot with the slow cook of a traditional slow cooker.
Why did my chili come out watery in Instant Pot?
After pressure cooking the chili, it’s natural for it to look a bit watery since the hot steam hasn’t allowed the water to evaporate. To intensify the flavors and lessen the amount of liquid in the chili, let it simmer uncovered for a while, stirring occasionally. This will help to reduce the water content and create a more cohesive taste.
How do you make chili in Instant Pot without burning it?
When pressure cooking, it’s essential to prevent any burnt bits from sticking to the pot’s bottom. This can be achieved by using a wooden or metal spoon to scrape the bottom well before initiating the pressure cooking process. Furthermore, to ensure a successful outcome, avoid stirring in the tomato sauce. Instead, allow it to settle at the bottom of the pot, creating a thin layer of liquid that will add a delicious flavor to your dish.
In conclusion, this Instant Pot Chili recipe is perfect for those who are looking for a quick and easy way to make a delicious meal that is packed with flavor. Not only is it easy to prepare but it is also healthy and perfect for any occasion.
Whether you’re cooking for your family or hosting a party, this recipe is sure to impress. The combination of spices, beans, and beef creates an explosion of flavors in your mouth that will leave you wanting more.
With all of the tips and tricks provided in this article, you are sure to succeed in making the best instant pot chili ever. So what are you waiting for? Get your ingredients ready and start cooking now! Your taste buds will be thanking you in no time.
Instant Pot Chili Recipe
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 lbs ground beef
- 2 cups low sodium beef broth
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- kosher salt
- fresh ground black pepper
- shredded cheddar cheese, for serving
- sour cream, for serving
- Fritos corn chips, for serving
- thinly sliced green onion, for serving
- Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary.
- Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
- Follow manufacturer’s instructions to quick release, then remove lid. Serve with desired toppings.