Instant Pot Chili

This Instant Pot Chili is a quick and hearty recipe that’s packed with bold flavors, tender beef, and a medley of beans and spices. With the convenience of an Instant Pot, this one-pot wonder is ready in no time, making it perfect for busy weeknights or game day gatherings. Whether you prefer it mild or spicy, this customizable chili is guaranteed to warm you up with every bite!

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Ingredients

• Protein and Vegetables:
  • 1 ½ pounds lean ground beef
  • 1 large yellow onion (or 2 smaller onions), chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
• Beans and Tomatoes:
  • 30 ounces canned red kidney beans (2 x 15-ounce cans), drained and rinsed
  • 28 ounces canned whole tomatoes (1 can), with juices
• Seasonings and Flavor Enhancers:
  • 2 tablespoons chili powder, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
• Liquids:
  • ⅔ cup beef broth
  • ⅔ cup beer (or additional beef broth)

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Instructions

1. Season the Meat:
   • In a medium bowl, combine the ground beef, chopped onions, minced garlic, and 1 tablespoon of chili powder. Mix well to evenly distribute the spices.
2. Brown the Meat:
   • Set the Instant Pot to SAUTE mode. Cook half of the seasoned beef mixture until browned, then transfer to a bowl. Repeat with the remaining beef. Drain any excess fat.
3. Deglaze the Pot:
   • Pour the beef broth and beer into the Instant Pot. Use a spatula to scrape up any browned bits from the bottom of the pot. This step helps avoid the “burn notice” during pressure cooking.
4. Layer the Ingredients:
   • Spread the cooked beef evenly across the bottom of the pot. Layer in this order: diced bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder, and finally the whole tomatoes with their juices. Gently place the tomatoes on top without stirring.
5. Pressure Cook:
   • Seal the Instant Pot lid and valve. Use the CHILI function or set it to HIGH pressure for 25 minutes. Once the timer is up, allow the pressure to release naturally for 20 minutes, then carefully open the valve to release any remaining steam.
6. Stir and Thicken:
   • Stir the chili to combine all the layers. If it needs thickening, turn the Instant Pot to SAUTE and let it simmer for about 20 minutes. Alternatively, create a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water. Add the slurry to the bubbling chili and stir until thickened.

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Description

This Instant Pot Chili delivers all the robust flavor of slow-simmered chili in a fraction of the time. The layering technique ensures each ingredient retains its integrity, while the pressure cooking melds the flavors into a deliciously rich and hearty dish. The addition of beer adds depth, but you can substitute it with more broth for a non-alcoholic version.

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Tips for the Best Chili

1. Avoid Stirring Before Cooking: Layering ingredients and not stirring them ensures even cooking and prevents the “burn” notice.
2. Spice Level: Adjust the chili powder or add cayenne pepper for a spicier kick.
3. Beans Substitute: Use black beans or pinto beans if you prefer a variation.
4. Serve Suggestions: Top with shredded cheese, sour cream, diced onions, or fresh cilantro for extra flavor. Serve with cornbread, tortilla chips, or over rice.
5. Storage: Leftovers taste even better! Store in the fridge for up to 3 days or freeze for up to 3 months.

This Instant Pot Chili is sure to become a family favorite with its easy preparation and comforting flavors!