Description
Make beginner-friendly Instant Pot chili in about 40 minutes. This recipe guides you through using the sauté function, building pressure safely, and achieving a deep, slow-cooked flavor quickly.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds ground beef (85% lean)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Press Sauté on your Instant Pot to More or High heat. Wait until display reads HOT, then add olive oil and heat for 1 minute.
- Add ground beef. Cook for 5-6 minutes, breaking it up until completely browned.
- Add diced onion and bell peppers. Cook for 3 minutes, stirring occasionally, until vegetables soften.
- Stir in minced garlic, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Pour in beef broth. Scrape the bottom of the pot thoroughly to remove browned bits.
- Add crushed tomatoes, tomato sauce, kidney beans, and pinto beans. Stir to combine.
- Press Cancel. Secure the lid and turn the pressure valve to Sealing.
- Press Manual or Pressure Cook button. Set to High Pressure and adjust the timer to 25 minutes.
- When cooking ends, allow pressure to release naturally for 10 minutes. Carefully turn the valve to Venting to quick release remaining pressure.
- Once the float valve drops, remove the lid tilting it away from you.
- Stir the chili well. Let it rest uncovered for 5-10 minutes to thicken.
- Confirm chili reaches 165°F before serving. Top with shredded cheddar cheese, sour cream, sliced green onions, and tortilla chips.
Notes
- Always deglaze the pot after browning meat to prevent the burn notice and add flavor.
- The Instant Pot takes 5-10 minutes to come to pressure before the cook time starts.
- Natural pressure release for 10 minutes prevents splattering when venting.
- Chili flavor improves when made a day ahead.
- If chili is thin, whisk 2 tablespoons cornstarch mixed with 2 tablespoons cold water into the hot chili; let stand 5 minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American