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Bowl of Instant Pot Chili topped with cilantro and served with bread.

Instant Pot Chili

A hearty and flavorful chili made effortlessly in the Instant Pot, perfect for comfort food cravings and busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds lean ground beef Can substitute with ground turkey or plant-based meat.
  • 1 piece sweet onion (diced) Yellow onion works equally well.
  • 4-6 cloves garlic cloves (sliced) Garlic powder is an option if you’re in a pinch.
  • 1 piece red bell pepper (seeded and chopped) Green bell pepper can be used for a sharper taste.
  • 2 tablespoons taco seasoning blend Homemade seasoning can be easily made.
  • 15 ounces kidney beans (one can, drained) Can swap for pinto beans.
  • 15 ounces cannellini beans (one can, drained) Try black-eyed peas for a twist.
  • 15 ounces black beans (one can, drained) Chickpeas can work as a change of pace.
  • 15 ounces diced tomatoes (one can, drained) Feel free to use fresh tomatoes in season.
  • 1/4 cup red pepper paste or harissa paste Switch to tomato paste for milder flavors.
  • 2 cups bone broth Vegetable broth is a perfect vegetarian substitute.
  • 1 tablespoon Worcestershire sauce Opting for soy sauce can do the trick.
  • to taste Kosher salt and pepper Sea salt works beautifully as well.
  • Lime wedges (optional, for serving) Fresh cilantro or shredded cheese make great alternatives.

Method
 

Cooking
  1. Turn the SAUTE option on your Instant Pot.
  2. Add the ground beef and cook, crumbling it with a wooden spoon until browned.
  3. Once the meat is cooked, add the diced onion, sliced garlic, chopped bell pepper, and taco seasoning blend; continue cooking for another 3-4 minutes until veggies are tender.
  4. Stir in the kidney beans, cannellini beans, black beans, diced tomatoes, red pepper paste, bone broth, and Worcestershire sauce. Season with kosher salt and pepper as desired.
  5. Turn the MANUAL function on and set to cook for 15 minutes.
  6. Allow the pot to naturally release pressure. Once done, season again to taste.
  7. Serve the chili warm with lime wedges on the side, along with toppings like shredded cheese or cilantro, if desired.

Notes

For added heat, include diced jalapeños during the sauté step. Incorporate a tablespoon of brown sugar for sweetness if desired. Make a double batch for meal prep; chili only gets better the next day!