Instant Pot Chili

Chili is more than just a dish; it’s a comforting staple that warms the soul and brings people together. Whether served at a family gathering, a tailgate party, or simply enjoyed on a chilly evening at home, its hearty nature and complex flavors make it a beloved choice among many. The beauty of chili lies in its versatility; it can be made to suit various dietary preferences, from meat-based recipes packed with ground beef to vegetarian or even vegan versions that cater to a plant-based lifestyle.

Warm up with a bowl of Spicy Smoky Instant Pot Chili, the perfect comfort food for any occasion. This recipe combines savory ground meat or plant-based alternatives with aromatic veggies, beans, and a delicious blend of spices, all cooked to perfection in a fraction of the time thanks to the Instant Pot. Enjoy the rich flavors, customizable toppings like cheese and avocado, and plenty of nutrients in every satisfying spoonful. Ideal for family gatherings or cozy nights at home!

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Ingredients

1 lb ground beef (or plant-based meat for a vegetarian option)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (14.5 oz) diced tomatoes (with juices)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

2 tbsp tomato paste

1 cup beef or vegetable broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp oregano

½ tsp salt (or to taste)

¼ tsp black pepper

1 cup corn (frozen or canned)

Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños

Instructions

Sauté Ground Meat: Set your Instant Pot to Sauté mode. Add the ground beef, breaking it up with a spatula. Cook until browned. If using plant-based meat, sauté until heated through. Drain excess fat if necessary.

Add Aromatics: Add the diced onion and bell pepper to the pot. Sauté for about 3-4 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.

Mix in Tomatoes and Spices: Stir in the diced tomatoes (with their juices), kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to combine all the ingredients.

Add Liquid: Pour in the beef or vegetable broth. Make sure to scrape the bottom of the pot to avoid the burn warning.

Pressure Cook: Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the Manual or Pressure Cook function and set the timer for 15 minutes on high pressure.

Quick Release: After the cooking time is complete, perform a quick release by carefully turning the valve to venting. Let the steam escape completely before unlocking the lid.

Add Corn: Stir in the corn and let the chili sit for a few minutes to heat through. Taste and adjust seasoning as desired.

Serve: Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, green onions, and jalapeños. Enjoy!

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 6 servings