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To make the best Instant Pot chili, start with key ingredients. You need ground beef or turkey, diced onion, minced garlic, and chopped bell peppers. The canned goods are also crucial. Use diced tomatoes, kidney beans, and black beans. Tomato paste adds richness, while beef broth brings depth. Don't forget the spices: chili powder, cumin, smoked paprika, and oregano. Salt and pepper will enhance the flavors.

Best Instant Pot Chili

Discover how to make the best Instant Pot chili that’s not only simple but also bursting with flavor! This quick and comforting recipe offers must-know tips on ingredients, cooking times, and fun variations to suit your taste. From classic ground meat to delicious vegetarian options, you can create a hearty meal in no time. Click through to explore the full recipe and elevate your chili game today!
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Ingredients
  

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

1 onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (14 oz) diced tomatoes

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

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

2 tablespoons tomato paste

1 cup beef broth (or vegetable broth)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream or Greek yogurt, optional for topping

Shredded cheese, optional for topping

Instructions
 

Set the Instant Pot to the sauté mode and allow it to heat up.

    Add the ground beef to the pot, breaking it up with a spatula. Cook until browned, about 5 minutes.

      Add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until the onion is translucent.

        Stir in the chopped red and green bell peppers, cooking for another 2 minutes.

          Add in the diced tomatoes, kidney beans, black beans, tomato paste, and beef broth, mixing well to combine.

            Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until all ingredients are evenly incorporated.

              Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 15 minutes.

                Once the cooking time is complete, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.

                  Carefully open the lid and give the chili a good stir. Taste and adjust seasoning if needed.

                    Serve the chili hot, garnished with fresh cilantro, and topped with sour cream and shredded cheese if desired.

                      Prep Time: 10 min | Total Time: 35 min | Servings: 6