Description
A rich, hearty, and flavorful chili recipe made in the Instant Pot, perfect for chilly evenings and lazy weekends.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (red or green)
- 1 can (14 oz) diced tomatoes, fire-roasted preferred
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Set the Instant Pot to sauté mode and add a drizzle of oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add the ground beef to the Instant Pot and break it up with a wooden spoon. Cook for 5-7 minutes, or until browned. Drain any excess grease if necessary.
- Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes (if using). Let the spices toast for about a minute to release their flavors.
- Pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine all the flavors.
- Stir in the kidney beans and black beans. Mix everything together so the beans are evenly distributed.
- Lock the lid and set the Instant Pot to manual high pressure for 10 minutes. Once it’s done cooking, allow a natural pressure release for 10 minutes, then carefully do a quick release.
- Taste your chili and adjust seasoning if needed. Add more salt or spices to suit your preference.
- Ladle the chili into bowls and top with your favorite garnishes. Enjoy warm!
Notes
[‘Don’t skip sautéing the onions, peppers, and garlic to add layers of flavor.’, ‘Use fresh spices for the best flavor.’, “Deglaze the pot with beef broth after sautéing the meat to prevent the ‘burn’ message.”, ‘Customize the heat level by adjusting chili powder and red pepper flakes.’, “Let the chili rest in ‘keep warm’ mode for 15 minutes to enhance the flavors.”]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Keywords: Instant Pot, Chili, Comfort Food, Easy Dinner, Quick Recipe, Family Meal, Hearty, Cozy Nights