Instant Pot Chili Recipe

Ground beef: Provides the hearty base for the chili, adding rich flavor and protein.

Kidney beans: Adds texture and a slightly sweet flavor to the chili.

Black beans: Contributes a creamy texture and earthy taste.

Diced tomatoes: Adds acidity and a fresh tomato flavor to the chili.

Beef broth: Enhances the savory depth of the chili.

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Chili powder: The primary spice that gives the chili its signature heat and flavor.

Cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Contributes a mild sweetness and vibrant color.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a subtle heat and depth of flavor.

When browning the ground beef in the Instant Pot, make sure to break it up into small pieces to ensure even cooking. This will help the meat to brown more uniformly and develop a deeper flavor. Additionally, after adding the onion and garlic, be patient and let them sauté until they are fully softened and fragrant. This step is crucial as it builds the foundation of flavors for your chili.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and slightly nutty flavor that works well in chili.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, making them a good alternative to black beans.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother texture.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds depth of flavor to the chili.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that complements chili well.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the chili.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor that can still provide the necessary kick.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture and potential spoilage.

• Transfer the chili to airtight containers. For optimal freshness, use containers that are specifically designed for freezing, such as BPA-free plastic containers or heavy-duty freezer bags.

• If using freezer bags, lay them flat in the freezer. This not only saves space but also allows the chili to freeze more quickly and evenly.

• Label each container or bag with the date and contents. This ensures you can keep track of how long the chili has been stored and prevents any mystery meals.

• Store the chili in the refrigerator for up to 4 days. For longer storage, place it in the freezer, where it can be kept for up to 3 months.

• When ready to enjoy, thaw frozen chili in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.

• For an added burst of freshness, consider garnishing reheated chili with freshly chopped cilantro, green onions, or a dollop of sour cream.

• If the chili appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.

• For a quick and easy method, use the microwave: Transfer your chili to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. If it's not hot enough, continue heating in 30-second intervals until it reaches your desired temperature.

• For a stovetop approach, use a saucepan: Pour the leftover chili into a medium-sized saucepan. Heat over medium heat, stirring occasionally to prevent sticking and ensure even heating. This method usually takes about 5-10 minutes, depending on the quantity of chili you're reheating.

• If you prefer using the Instant Pot again, try the sauté mode: Add your leftover chili to the Instant Pot and set it to sauté mode. Stir occasionally until the chili is heated through. This method is great for maintaining the texture and flavor of the chili.

• For a slow and steady method, use a slow cooker: Transfer the chili to your slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect if you have the time and want to keep the chili warm for an extended period.

• For an oven method, use an oven-safe dish: Preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the chili is hot throughout. Stir halfway through to ensure even heating.

• Instant Pot: The main cooking device used to sauté, pressure cook, and simmer the chili.

• Sauté function: A feature on the Instant Pot used to brown the ground beef and sauté the onions and garlic.

• Manual high pressure setting: The setting on the Instant Pot used to cook the chili under high pressure for 10 minutes.

• Pressure release valve: Used to release the pressure from the Instant Pot after cooking, both naturally and quickly.

• Lid: The cover for the Instant Pot that seals in the pressure during cooking.

• Wooden spoon: Used to stir the ingredients together in the Instant Pot.

• Measuring spoons: Used to measure out the chili powder, cumin, paprika, salt, and black pepper.

• Measuring cup: Used to measure the beef broth.

• Can opener: Used to open the cans of kidney beans, black beans, and diced tomatoes.

• Knife: Used to chop the onion and mince the garlic.

• Cutting board: The surface used to chop the onion and mince the garlic.

• Colander: Used to drain and rinse the kidney beans and black beans.

• Serving spoon: Used to serve the chili once it is cooked.

Pre-chop ingredients: Chop the onion and garlic ahead of time to save minutes during cooking.

Use pre-cooked beans: Opt for canned beans to skip the soaking and boiling process.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot settings: Familiarize yourself with the Instant Pot settings to avoid delays.

Pre-measure spices: Measure out the chili powder, cumin, paprika, salt, and black pepper before starting.