Best Instant Pot Chili Recipe for a Hearty Meal

Ingredients

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 15 oz cans kidney beans, rinsed and drained
• 2 15 oz cans diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 2 cups low-sodium beef or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 jalapeño diced (optional, for extra heat)
• to taste Fresh cilantro and shredded cheese (for garnish)

Instructions

1. Set the Instant Pot to the Sauté function. Add the ground beef or turkey, cooking until browned, about 5-7 minutes. Drain excess fat if necessary. Add diced onion, garlic, red and green bell peppers; sauté for an additional 3-4 minutes until the vegetables soften.
2. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Let the spices cook with the meat and vegetables for 1-2 minutes until fragrant.
3. Add the diced tomatoes with their juices, kidney beans, tomato paste, and broth to the pot. If using, add the diced jalapeño for some extra heat.
4. Close the Instant Pot lid and ensure the valve is set to Sealing. Set the Instant Pot to Manual or Pressure Cook mode for 15 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
5. Open the lid and stir the chili. Taste and adjust seasoning as desired. If you prefer a thicker consistency, you can set the Instant Pot back to Sauté for a few additional minutes, stirring occasionally.
6. Ladle the chili into bowls and top with fresh cilantro and shredded cheese.