Instant Pot Chili
Ingredients
- 3 tbsp.vegetable oil
- 1 ¼ lb.lean ground beef
- 2 tsp.ground cumin
- 2 tsp.chili powder
- 2 tsp.salt
divided
- ½ smallyellow onion
chopped
- 3garlic cloves
finely chopped
- 2 c.reduced-sodium beef stock
- 2cans black or kidney beans
drained and rinsed
- 1can diced fire-roasted tomatoes
- 2 tbsp.tomato paste
- 1 tbsp.pureed chipotles in adobo
optional
- shredded cheddar cheese
sour cream, chopped green onion, and corn chips, for serving
Directions
- 1
Add the oil to the liner of a 6- or 8-quart Instant Pot and set to sauté. Add the beef then sprinkle with cumin, chili powder, and 1 teaspoon of salt. Cook, stirring often to break up the meat, until browned, about 7 minutes. Stir in onion and garlic; cook, stirring often, until onion is slightly softened, about 3 minutes more.
- 2
Add the beef stock to the Instant Pot, stirring to release any browned bits from the bottom of the liner. Gently stir in the remaining 1 teaspoon salt, beans, tomatoes, tomato paste, and chipotle puree, if using. Press the cancel button to reset the Instant Pot.
- 3
Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select high pressure and set the timer for 14 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
- 4
Give the chili a good stir to recombine all of the ingredients. Serve topped with cheese, sour cream, green onion, and corn chips.
Instant Pot Chili
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About this Recipe
Craving a hearty bowl of chili that delivers on deep, robust flavor without spending hours over the stove? Your Instant Pot is about to become your new best friend for this classic beef-and-bean chili.
The magic of the Instant Pot means you can achieve that slow-cooked taste in a fraction of the time, coaxing maximum flavor from every ingredient. With the smoky, spicy depth of chipotles in adobo, this isn't just any chili—it's a flavor powerhouse perfect for chilly evenings.
Prepare for a truly satisfying and rich culinary experience. This chili boasts tender ground beef and hearty beans swimming in a thick, savory sauce infused with warm spices like cumin and chili powder. The fire-roasted tomatoes add a subtle sweetness and depth, while the optional chipotles provide a delightful kick and a smoky aroma that fills your kitchen. It's the ultimate comfort food, warming you from the inside out with every spoonful, yielding 6 generous servings.
This recipe is incredibly versatile. Feel free to swap the black beans for kidney beans, or use a mix of both to tailor the texture to your preference. If you're sensitive to heat, you can reduce or omit the pureed chipotles entirely, or for an extra fiery bowl, add a little more!
This Instant Pot Chili is perfect for a cozy autumn evening, a festive Super Bowl gathering, or any time you need a comforting main dish. Serve it generously topped with shredded cheddar cheese, a dollop of cool sour cream, fresh green onions, and a side of crunchy corn chips to complete the experience.