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Instant Pot Chili

This Instant Pot Chili is a comforting hug in a bowl, perfect for busy weeknights. It’s rich in flavor and surprisingly easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef or vegetable broth
  • Optional: shredded cheese sour cream, chopped cilantro for serving

Equipment

  • Instant Pot or pressure cooker
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Turn on the Instant Pot and select the sauté function.
  2. Add the ground beef or turkey, breaking it apart as it cooks until browned, about 5-7 minutes.
  3. Once the meat is browned, add the diced onion and minced garlic. Sauté for another 2-3 minutes until the onion softens.
  4. Add chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir everything together for about a minute.
  5. Add the drained black and kidney beans, crushed tomatoes, and broth. Stir to combine.
  6. Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
  7. Once cooking time is up, let the pressure release naturally for 10 minutes, then use the quick release method.
  8. After releasing the pressure, open the lid and taste the chili. Adjust seasoning as needed.
  9. Dish the chili into bowls and top with optional garnishes like cheese, sour cream, or cilantro.

Notes

For deeper flavor, let the chili sit for a few hours or overnight in the fridge; it tastes even better the next day!