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Instant Pot Chili Recipe Easy Hearty Comfort Meal for Cold Nights

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A quick and easy Instant Pot chili recipe that delivers rich smoky flavors, tender beans, and hearty beef, perfect for cozy cold nights and busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup diced bell peppers (red or green)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, sliced jalapeños

Instructions

  1. Chop the onion, mince the garlic, and dice the bell peppers. Drain and rinse canned beans thoroughly. (About 10 minutes)
  2. Set Instant Pot to sauté mode and heat 2 tablespoons olive oil until shimmering (about 2 minutes).
  3. Add chopped onion and cook for 3-4 minutes until softened and translucent. Add garlic and sauté for 30 seconds until fragrant.
  4. Add ground beef, crumble and cook for 5-7 minutes until no longer pink. Drain excess fat if needed.
  5. Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir and toast spices for about 1 minute.
  6. Stir in tomato paste to thicken and intensify flavor.
  7. Add diced tomatoes, beef broth, bell peppers, kidney beans, and black beans. Stir to combine.
  8. Seal Instant Pot lid and set valve to sealing. Cook on high pressure for 15 minutes (about 10 minutes to come to pressure).
  9. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  10. Open lid, stir chili, and adjust seasoning if needed. Add broth or water if too thick.
  11. Serve chili in bowls topped with desired garnishes like shredded cheese, sour cream, and green onions.

Notes

If you get a burn warning, turn off the pot, scrape the bottom carefully, and continue cooking. Rinse canned beans well to reduce excess sodium and prevent thick or overly salty chili. Let pressure release naturally for best flavor and tender beans. Leftovers taste better after a day and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Instant Pot chili, easy chili recipe, hearty chili, comfort food, quick chili, beef chili, pressure cooker chili

Find it online: https://zoeplate.com/instant-pot-chili-recipe-easy-hearty-comfort-meal-for-cold-nights/