Instant Pot Chili

Chili has long been celebrated as a quintessential comfort food, often evoking warmth and familiarity during both cozy nights at home and lively gatherings with friends. This beloved dish is more than just a simple stew; it’s a dish steeped in tradition, with each region adding its unique twist to the recipe. From classic Texas chili to zesty Cincinnati chili, there’s a version to suit every palate. In today’s fast-paced lifestyle, however, busy home cooks are constantly searching for quick and easy recipes that don’t sacrifice flavor for speed.

Discover the comforting taste of homemade Spicy Southwest Instant Pot Chili, perfect for cozy nights or gatherings! This hearty dish combines ground beef or turkey, beans, tomatoes, and a vibrant mix of spices for rich flavors. With the convenience of an Instant Pot, you can enjoy this nutritious chili in under an hour. It's customizable for any dietary preference, making it an ideal choice for busy nights. Dive into this delicious recipe to warm your soul!

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Ingredients

1 lb ground beef (or turkey for a leaner option)

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

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

1 can (15 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 cup beef or vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, finely chopped (seeds removed for less heat)

2 tsp ground cumin

2 tsp chili powder

1 tsp smoked paprika

1 tsp dried oregano

1 tsp salt (adjust to taste)

1/2 tsp black pepper

Optional: Toppings such as shredded cheese, sour cream, cilantro, or avocado

Instructions

Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the ground beef (or turkey) and cook until browned, breaking it up with a spatula. Drain excess grease, if necessary.

Add Veggies: Stir in the chopped onion, garlic, red bell pepper, green bell pepper, and jalapeño. Sauté for another 3-4 minutes until the vegetables start to soften.

Season the Mix: Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook while stirring for about 1 minute until fragrant.

Combine the Ingredients: Pour in the canned tomatoes, tomato sauce, drained beans, and broth. Stir everything well to combine, ensuring there are no stuck bits on the bottom (this helps prevent the burn notice).

Pressure Cook: Close the lid of the Instant Pot, set the valve to the sealing position, and select “Manual” or “Pressure Cook” on high for 15 minutes.

Natural Release: Once the cooking cycle is complete, allow for a natural pressure release (about 10-15 minutes), then carefully switch the valve to venting to release any remaining pressure.

Final Touches: Open the lid, give the chili a good stir, and taste. Adjust the seasoning if necessary. If you prefer a thicker chili, you can turn the Instant Pot to Sauté mode and simmer for an additional 5-10 minutes without the lid.

Serve: Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, cilantro, or avocado.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings