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When it comes to the best Instant Pot chili recipes, many stand out for their flavor and ease. A classic choice includes a mix of meat, beans, and spices. You can use ground beef or turkey for a hearty base. The blend of spices like chili powder, cumin, and smoked paprika brings a warm taste.

Best Instant Pot Chili

Looking for the best Instant Pot chili recipe? Discover how to create a flavorful and hearty meal with this step-by-step guide. From selecting ingredients to cooking tips, this recipe is perfect for both beginners and seasoned cooks. You’ll have a delicious chili ready in no time, ideal for busy weeknights or meal prep. Click now to explore the full recipe and unlock a world of incredible flavors your family will love!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 (15 oz) cans kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (28 oz) can crushed tomatoes

2 cups beef broth or vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Optional: Toppings (sour cream, shredded cheese, chopped cilantro, jalapeños)

Instructions
 

Set your Instant Pot to the Sauté function. When hot, add olive oil to the pot.

    Add the diced onion and minced garlic; sauté for about 2-3 minutes until translucent.

      Add in the ground beef (or turkey) to the pot, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

        Stir in the diced red and green bell peppers, and cook for an additional 2 minutes.

          Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper; mix well with the meat and vegetables to evenly coat.

            Pour in the crushed tomatoes and broth, then add the kidney beans and black beans. Stir everything together until well combined.

              Close the lid of the Instant Pot and set the valve to Sealing. Select the Manual or Pressure Cook function and set the timer for 15 minutes.

                When cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.

                  Open the lid and stir the chili before serving. Taste and adjust seasoning as desired.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 6-8

                      - Presentation Tips: Serve the chili in bowls topped with a dollop of sour cream, shredded cheese, and a sprinkle of chopped cilantro or jalapeños for a nice color contrast.