Best Instant Pot Chili

Chili needs some key ingredients to shine. You need ground beef or turkey as the base. This gives your chili a nice, hearty flavor. Next, add a medium onion, diced, to bring sweetness. Two cloves of minced garlic add depth. A bell pepper, diced, brings crunch and color.

Looking for the most savory best Instant Pot chili recipe that everyone loves? This easy-to-follow guide is packed with flavor and simple steps! Discover the essential ingredients, spices, and quick prep tips to create a hearty meal that warms the soul. Whether you want a classic dish or a healthy twist, this chili can be customized to suit your taste. Click through now to explore the full recipe and impress your family with your cooking skills!

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Ingredients

1 pound ground beef (or turkey for a lighter option)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (red or green)

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

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

1 can (15 oz) diced tomatoes, undrained

2 tablespoons tomato paste

2 cups vegetable or beef broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Toppings: shredded cheese, sour cream, chopped green onions, and fresh cilantro (optional)

Instructions

Sauté the Base: Set your Instant Pot to the ‘Sauté’ mode. Once hot, add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

Add Vegetables: Add the diced onion, garlic, and bell pepper to the pot. Sauté for about 3-4 minutes until they begin to soften.

Incorporate Other Ingredients: Stir in the kidney beans, black beans, diced tomatoes (with juices), tomato paste, and broth. Mix well to combine.

Season the Chili: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Give everything a good stir.

Pressure Cook: Close the Instant Pot lid and ensure the pressure valve is sealed. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high for 15 minutes.

Release Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.

Final Adjustments: Open the lid and give the chili a good stir. Taste and adjust seasoning if necessary (more salt, pepper, or spices).

Serve: Ladle the chili into bowls and top with your desired toppings, such as shredded cheese, sour cream, and fresh herbs.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

- Presentation Tips: Serve the chili in rustic bowls with a sprinkle of cheese and a dollop of sour cream on top. Add a few fresh cilantro leaves for a pop of color and freshness.