Description
This Instant Pot Chili is a hearty and comforting dish bursting with bold flavors. Featuring ground beef, kidney and black beans, tomatoes, and aromatic spices, it is quickly prepared using pressure cooking, making it an ideal meal for busy weeknights, meal prep, or game day gatherings.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Beans and Tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
Liquids
- 1 cup beef broth
Instructions
- Sauté Onions: Set the Instant Pot to the Sauté function. Add olive oil and cook the diced onion for 2 to 3 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Brown Ground Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Season Meat: Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper, evenly coating the meat and aromatics.
- Add Beans and Tomatoes: Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the pot. Stir well to combine all ingredients.
- Pressure Cook: Secure the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
- Release Pressure: Allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Final Touches: Open the lid, stir the chili, taste, and adjust seasoning if needed before serving.
Notes
- For thicker chili, use the Sauté function after pressure cooking for a few minutes to reduce the liquid.
- Substitute ground turkey or chicken for a lighter version of this chili.
- The chili tastes even better the next day and freezes well for up to 3 months, ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
