Favorites are a wonderful thing. Especially when it comes to food. Like chili. This Instant Pot Chili is my favorite recipe. And it’s incredibly easy.
Packed with flavor, this chili has all the components you love in this favorite, hearty comfort food. Loaded with pinto and kidney beans, peppers, onions, and lean ground beef.
It makes me happy just thinking about it. Especially on those days when our chilly east winds are whipping around the house. And the rain is lashing against the windows.
Those are “chili” days. And pressure-cooker days. I love this method of making it. Simple, easy, and even tidy.
When you’re making foods for game days, often you have several dishes. Making chili in the Instant Pot allows stove and oven space for other things.
And on those nights when you want a simple, weeknight meal. It doesn’t get simpler than this.
I love the flavor combination in this chili recipe. Each spice seems to build on the other and make a truly exceptional bowl of goodness.
Here’s how to make Chili in the Instant Pot
Begin with lean ground beef. My favorite is 7% fat, but that’s just my preference. Use your favorite.
On the saute setting, you will cook the onions, garlic, and ground beef for 8 minutes or so. You’ll then add the fragrant herbs, the peppers, beans, tomatoes, and sauces. Give it a good stir, set the pot to cook on manual for 10 minutes and allow a natural release.
That’s it. A good stir, some bowls, garnish with your favorite chili toppings: mine are sour cream, cheese, red pepper flakes, cilantro. I’ve been known to add some saltine crackers too.
My Favorite Easy Instant Pot Chili ... Ever
- 1 tablespoon olive oil
- one pound lean ground beef
- large onion chopped
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon unsweetened cocoa
- 2 teaspoons chili sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt and pepper to taste
- medium bell pepper red, green, yellow, chopped
- 28 ounces crushed tomatoes or 1 can crushed, 1 can diced
- 2 15-ounce can beans (any mix of black, kidney, pinto, etc)
- 1 4.5 oz can chopped green chiles
- 1/2 cup stock chicken, beef, or water
- 1. In a 6-quart Instant Pot, select the sauté setting and add the olive oil. When it's hot, add the beef, onions and garlic; cook about 8 minutes or until the beef is cooked and no longer pink. Then add the spices: chili powder, cumin, cocoa, chili sauce and red pepper flakes. Cook another 30 seconds to 1 minute until fragrant.
- 2. Stir in the peppers, tomatoes, beans, and broth or water. Secure the lid, set pressure valve to Sealing, and set to cook on high pressure for 10 minutes. I prefer to let the pressure value release naturally but to speed it up, let it release naturally for about 5 minutes before quick release venting.
- 3. Ladle in bowls and serve with favorite toppings and condiments. My favorite are fresh cilantro, sour cream, shredded cheese, red pepper flakes and even a couple of saltines on occasion.
- SLOW COOKER INSTRUCTIONS
- To make this recipe in a slow cooker, sauté the meat, onions, and spices in a large skillet. Transfer the meat mixture to a lightly greased 6-quart slow cooker. Add the remaining ingredients; cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.