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Easy Instant Pot Chili

A quick and delicious chili recipe made in the Instant Pot, simmering with deep flavors in just 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil For sautéing
  • 1.5 pounds ground beef or ground turkey Use 85% lean for best flavor
  • 1 large onion, finely chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes, 28 ounces
  • 1 cup beef or chicken broth
  • 2 cans beans, drained and rinsed (kidney or pinto or a mix)
  • 1 teaspoon cocoa powder or a small square of dark chocolate (optional)
  • 1 teaspoon brown sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • 1 juice of lime (optional but brightens the pot)

Method
 

Preparation
  1. Using the sauté function, heat the olive oil in the Instant Pot.
  2. Add the ground beef or turkey, breaking it up, and cook until browned.
  3. Stir in the onion, bell pepper, and garlic; cook until the onions are glossy and softened.
  4. Sprinkle in chili powder, cumin, smoked paprika, and oregano; stir for a minute to bloom the spices.
  5. Add the tomato paste, cooking for another minute until it turns deeper red.
  6. Pour in the crushed tomatoes and beef broth; deglaze the pot by scraping up any browned bits.
  7. Add the drained beans, cocoa powder or dark chocolate, and brown sugar. Season with salt and pepper.
Cooking
  1. Lock the lid, set the valve to sealing, and pressure cook on High for 15 minutes.
  2. Allow for a natural release for 10 minutes, then quick release the remaining pressure.
  3. If a thicker consistency is desired, switch back to sauté and simmer uncovered for a few minutes.
  4. Stir in lime juice to brighten the flavors before serving.

Notes

For meal prep, this chili tastes even better the next day and can be stored in the fridge for up to 4 days or frozen for 3 months. Reheat gently and adjust consistency with broth if needed.