Instant Pot Chili Recipe – Quick Comfort Food Dinner

Some dishes just simplify things in the kitchen, and this Instant Pot chili recipe is that exact recipe for me. It’s warm, delicious, full of flavor, and actually one of the only dishes in my repertoire that every person at home will gladly enjoy. When it’s cold outside, and kids are running between their classes, and there is no way I’m going to get dinner prepared on time, this chili comes to my rescue every time.

What I love the most about this particular chili is how quick it is to prepare, and it doesn’t sacrifice the quality or richness at all. The beef becomes tender and flavorful, the tomatoes form a base of flavors and aroma that makes everything come together, and it takes minutes, literally, to prepare everything. I started preparing this dish a while ago when I wanted some warm meals that would save my night on weekdays. Since then, I’ve made this chili so many times that now it feels like I can prepare it blindly without even looking.

So, here is how I prepare one of the quickest yet most flavor-packed meals ever.

Ingredients for Making Chili

For the Chili

• 1 tbsp avocado oil (15 ml)
• 1 lb ground beef (450 g)

You can choose any beef you’d like for the preparation, but grass-fed beef will have an amazing flavor.

• 1 medium-sized red bell pepper, diced (150 g)
• 1 medium-size onion, diced (150 g)
• 1 jalapeno pepper, minced (15 g)

Remove the seeds of this pepper for not too much spiciness.

• 3 garlic cloves, minced (12 g)
• 1 can of diced tomatoes, 14.5 oz (410 g)

These tomatoes will give you a smoky flavor for the chili that will make the entire kitchen smell amazing.

• 1 tbsp chili powder (8 g)
• 1 tsp of dried oregano (1 g)
• 1 tsp of cumin (2 g)
• 1 tsp of salt, or to taste (6 g)

Optional Toppings

• Cheese (shredded)
• Avocado
• Sour cream
• Cilantro
• Tortilla chips (crushed)

It’s pretty hard to please all of our family members at once, but they all like different options to serve their chili. Personally, I prefer it to be topped with shredded cheese, avocado, and a little bit of sour cream mixed with the soup.

Preparing the Vegetables

First, you will need to chop your vegetables into small pieces so they will be easy to cook. Mince your garlic and jalapeno.

Right after you start cutting your pepper, you will notice a pungent smell, and the same thing happens to garlic and onions after you’ve done cutting them. These peppers add a bit of sweetness to this dish, balancing the spicy flavor.

The first time I made this dish, I chopped the vegetables way too large since I was in a hurry. As a result, the peppers were a little crunchy after cooking in the Instant Pot. Now I chop everything into smaller pieces.

Pro Tip: Instead of buying minced garlic from the store, I always mince my garlic myself. This way, it releases its flavor much better.

Browning the Meat with Vegetables

Prepare your Instant Pot and switch it on to the sauté mode for a couple of minutes to let the appliance heat up.

Then pour avocado oil into the pot and add all your ground beef, peppers, and onion,s along with your minced garlic and jalapeno pepper. Right after pouring everything into the pot, you will hear a sizzling sound, and your kitchen will start filling up with delicious aromas.

While the meat is being cooked, you should break it up from time to time. You want your meat to become crispy.

One of the mistakes that I made when I started preparing this chili was to put all the ingredients directly into the Instant Pot without heating it. Everything started steaming, and nothing browned at all. Now, I let the beef thaw before adding everything to the pan.

Pro Tip: Never skip this part. The meat must brown properly for it to add a lot of flavor to your dish.

Adding the Seasonings

After the meat is completely browned, you can add all your seasonings and mix them. You will need to let the spices toast for a minute or two.

Right after adding spices, the dish will change its smell and become extremely aromatic. You will notice that the color of chili powder is changing and becomes darker.

The first time I tried to make this dish, I skipped the step of toasting the spices. However, I noticed that the dish became tasteless. Cooking spices makes them more aromatic, giving you a dish of much deeper flavor.

Pro Tip: Always buy spices that are not old, as they lose their aroma after storing for too long. It’s better to change the spice for this chili.

Adding the Tomatoes

Now, pour all your tomatoes into the pot and mix everything.

Right after adding them, the mixture will begin to resemble chili in terms of appearance. Also, you will notice how all your ingredients combine with each other, forming a rich reddish-colored liquid.

To avoid getting the burn signal, you can scrape the bottom of the pot and add a few tablespoons of water there.

If you want your chili to be thicker, you should skip this part. I leave it as is since this is how my family likes it.

Pressure Cooking of the Dish

Now, you should close the pot, turning off the sauté mode. Secure the lid and check if the valve is in sealing mode.

Set up the timer for 8 minutes of cooking under pressure. Then, let the pressure release naturally for 5 minutes.

During cooking, all the flavors come together, creating a truly amazing dish. Once it’s finished, open the lid and notice how everything is already tender and delicious.

When the chili is done, I advise you to be careful and avoid facing the pot since there might be some hot steam coming out of it. For my own safety, I use a wooden spoon when working with an Instant Pot.

Pro Tip: Always try to release the pressure naturally so that the dish will absorb flavors.

How to Serve the Dish

Ladle the chili into your plates immediately after cooking.

Right after the chili is done, you will see its thick texture. It has become thick and rich with tender meat and vegetables in every piece.

The aroma of chili is simply irresistible, and the smell alone makes everyone run to the kitchen asking about dinner.

I usually serve this dish with cornbread and tortilla chips.

Things To Remember When Preparing This Chili

Don’t try to prepare this dish without browning the beef properly. If the beef isn’t properly browned, it won’t add enough flavor to the dish, a  nd everything will taste pretty flat. You should let it lie down to gain color.

Always Add Your Spices Into The Hot Oil

Adding spices without letting them toast results in a raw flavor, making your dish dusty. Toast your spices to release their flavor.

Avoid Chopping Vegetables Into Large Pieces

Big pieces of onions or peppers can make your dish crunchy. Always chop your veggies into smaller pieces.

Never Try To Release the Pressure Too Quickly

Quick-release of pressure makes the dish slightly tough in some cases. Let the dish rest and release pressure naturally.

Scrape The Bottom After Cooking

In order to avoid the burn warning, you should carefully scrape the bottom of the pot.

Things You Can Do Differently With This Chili Recipe

Add Some Legumes

If you would like to have a classic chili, you can mix it with a can of beans and cook it under pressure again.

Make It Spicier

Sometimes, I add another jalapeno or a pinch of cayenne pepper. It makes the dish much spicier and tastier.

Use Chicken Or Turkey Instead Of Beef

These meats work well with this dish, although I prefer to use beef.

Storage Instructions and How to Serve the Dish

Refrigerator: This dish will last up to 4 days in the refrigerator.
Freezer: It can be stored frozen for up to 3 months.
Reheating: Reheat the dish on the stove or microwave to ensure a uniform temperature.

Honestly, this dish gets even better once you leave it overnight. Next time, try to serve it with some sour cream and shredded cheese on top. There is nothing worse than seeing happy people around your kitchen table, enjoying your cooking.