The BEST Instant Pot Chili {Award Winning} Recipe – Oh Sweet Basil

In this Instant Pot Chili recipe, you’ll find a perfect blend of flavors and comfort in every bite. This hearty dish combines ground beef, beans, and spices, delivering a satisfying meal that’s easy to prepare. With minimal effort and just one pot, you can create a crowd-pleaser that’s ideal for weeknight dinners or game day gatherings.

Why You’ll Love Instant Pot Chili

• Quick Cooking: Thanks to the Instant Pot, you’ll have a rich and robust chili ready in under 30 minutes, bringing you a satisfying meal without the lengthy simmering time.
• Family-Friendly: This dish caters to various taste preferences, making it a hit among both adults and kids. Serve it up with toppings to let everyone personalize their bowl!
• Nutrient-Dense: Packed with protein from ground beef and healthy beans, this chili not only fills you up but also provides balanced nutrition.
• Versatile: Customize the spices or toppings to create a chili that suits your personal taste. From mild to spicy, the options are limitless.
• One-Pot Wonder: With everything cooked in the Instant Pot, cleanup is a breeze, letting you enjoy more time with family and friends.
• Perfect for Meal Prep: This chili stores well, making it an excellent option for meal prep. Enjoy it throughout the week or freeze for later.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6
• Difficulty Level: Easy

Ingredients You’ll Need for Instant Pot Chili

• Proteins and Beans:

  • 1 ½ Pounds Ground Beef
  • 6 Strips Bacon (good quality, chopped)
  • 1 Can Kidney Beans (15 ounces, drained)
  • 1 Can Pinto Beans (15 ounces, drained)
  • 1 Can Black Beans (15 ounces, drained)

• Vegetables and Aromatics:

  • 1 Red Onion (chopped)
  • 1 Red Bell Pepper (seeded and chopped)
  • 1 Jalapeño (seeded and minced, optional)

• Liquids and Flavorings:

  • 1 Can Fire Roasted Diced Tomatoes (15 ounces, with juice)
  • 1 Can Tomato Paste (6 ounces)
  • 2 Cups Beef Stock
  • 1 Tablespoon Worcestershire Sauce

• Spices:

  • 1 Tablespoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Smoked Paprika
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Garlic (minced)

• Toppings (optional):

  • Sour Cream
  • Cilantro
  • Shredded Cheese
  • Fresh Lime (optional)

How to Make Instant Pot Chili

1. Cook the Bacon: Turn your Instant Pot to the sauté setting. Add the chopped bacon and cook until crisp, stirring frequently. Remove the bacon and place it on a paper towel-lined plate, leaving the grease in the pot.

2. Sauté Vegetables: In the same pot, add the chopped red onion and red bell pepper. Cook them until they are tender, about 3-4 minutes. If using, add the minced jalapeño for a kick of heat.

3. Brown the Meat: Next, add the ground beef to the pot. Cook, breaking it up with a spoon, until it is no longer pink. This should take about 5-6 minutes. Drain any excess grease by tilting the pot and using a large spoon to remove it.

4. Combine Ingredients: Add all remaining ingredients to the pot: the drained beans, diced tomatoes, tomato paste, beef stock, Worcestershire sauce, all spices, and ¾ of the cooked bacon. Stir everything well to combine.

5. Set to Chili Mode: Close the Instant Pot lid and set it to the chili setting (or manual high pressure if your model doesn’t have a chili option). Cook for 18-20 minutes.

6. Release Pressure: After cooking, allow the pressure to release naturally for 10-15 minutes, or perform a quick release by carefully moving the vent to venting.

7. Serve: Ladle the chili into bowls and garnish with remaining bacon, shredded cheese, sour cream, cilantro, and fresh lime juice as desired.

Tips for Success

• Browning the Meat: Be sure to really brown the beef well for maximum flavor. This step creates a depth that enhances the entire dish.
• Adjust Spice Level: For milder chili, omit the jalapeño. If you’d prefer it spicier, you can add more chili powder or even a pinch of cayenne.
• Check for Doneness: After cooking, the chili should be thick and hearty. If it’s too thin, select the sauté setting again and simmer uncovered for a few minutes to evaporate excess liquid.
• Taste Before Serving: Give the chili a taste before serving and adjust seasoning if needed, adding a touch more salt or seasoning according to your taste.

Easy Variations

• Protein Swaps: Substitute ground turkey or chicken for a leaner option. You can also make it vegetarian by using lentils or extra beans instead of meat.
• Vegetable Add-ins: Boost the nutrition by adding chopped carrots, zucchini, or corn along with the other vegetables.
• Dairy-Free Option: Replace sour cream with avocado or a dairy-free yogurt alternative to keep it creamy and delicious.
• Southwestern Twist: Add corn and diced green chiles for a southwestern flavor and sprinkle with crushed tortilla chips for a crunchy topping.

What to Serve with Instant Pot Chili

• Cornbread: A classic pairing that complements the chili’s hearty flavors perfectly.
• Rice: Serve the chili over fluffy white rice or quinoa for a filling option.
• Salad: A fresh green salad can brighten the meal and provide a nice crunch.
• Guacamole and Chips: The creaminess of guacamole pairs wonderfully with the spiciness of the chili.

Storage and Reheating

• Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
• Freezer Storage: This chili freezes beautifully! Store in freezer bags or airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
• Best Reheating Method: For optimal texture, reheat on the stovetop over low heat, stirring occasionally to prevent sticking.
• Meal Prep Note: Prepare a big batch on the weekend to enjoy throughout the week for easy meals.

Common Mistakes to Avoid

• Not Browning the Meat: Skipping the browning step can lead to a less flavorful chili, so take the time to brown the beef well.
• Adding Too Much Liquid: Ensure not to overestimate the need for beef stock. The tomatoes and beans also release liquid, so stick to the recommended amounts.
• Overcooking: Following the pressure cooking time carefully to avoid mushy beans. A quick release works best for this recipe.

Instant Pot Chili: Background & Cultural Inspiration

Chili has deep roots in American culinary history, especially in Texan cuisine. It’s often associated with cowboy cookouts and comforting meals shared with friends and family. This particular recipe embraces those traditions by offering a rich, beefy stew that warms the soul. Utilizing the Instant Pot not only modernizes the typical lengthy cooking process but also retains the essence of the dish, capturing its heartiness and depth of flavor in a fraction of the time.

Frequently Asked Questions

Can I make this chili gluten-free?

Yes, ensure you use gluten-free Worcestershire sauce and double-check all canned goods for gluten-free labeling.

How can I adjust the spice level?

Mild chilies can be made by omitting jalapeños or chili powder altogether. Alternatively, for extra heat, add spicy sauce or more chili powder to taste.

Can I prepare this chili ahead of time?

Absolutely! You can make it a day in advance and let the flavors meld overnight in the fridge. Just reheat before serving.

What is the best way to store leftovers?

Store chili in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Ensure it’s cooled completely before sealing.

What if I don’t have an Instant Pot?

You can make this chili on the stovetop by simmering the ingredients in a large pot for about 1.5 to 2 hours or until thick and flavorful.

Final Thoughts

This Instant Pot Chili is a fantastic choice for anyone looking to create a warming, delicious meal with minimal effort. Its comforting flavors and simple preparation make it a must-try, whether for a cozy night in or a gathering with friends. Give this recipe a shot, and enjoy a hearty bowl of chili that’s sure to impress.

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