Instant Pot Chili Recipe

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

Onion: Adds sweetness and depth to the chili, balancing the spices.

Garlic: Enhances the overall flavor with its aromatic and pungent qualities.

Diced tomatoes: Adds a tangy and slightly sweet element to the chili.

Kidney beans: Contributes texture and heartiness to the dish.

Black beans: Adds additional texture and a slightly different flavor profile.

Chili powder: The primary spice that gives chili its distinctive flavor.

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

Paprika: Provides a mild sweetness and a vibrant color to the chili.

Beef broth: Adds depth and richness to the chili, enhancing the overall flavor.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a bit of heat and sharpness to balance the flavors.

When browning the ground beef in the Instant Pot, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and better texture in your chili. Additionally, after draining the excess fat, you can deglaze the pot with a splash of beef broth to lift any flavorful browned bits stuck to the bottom before adding the onion and garlic. This step enhances the overall depth of flavor in your dish.

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

• diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can add a different depth of flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, though it has a slightly different intensity.

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

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can easily replace kidney beans in chili recipes.

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

• 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 slightly citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth while still providing a savory base.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the chili.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and can be used in place of black pepper.

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

• Transfer the chili to airtight containers. For optimal freshness, use containers that are specifically designed for freezing, as they help prevent freezer burn.

• Label each container with the date and contents. This ensures you can easily identify your chili and keep track of how long it has been stored.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. This is perfect for meal prep and quick dinners.

• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the integrity of the ingredients.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches your desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe dish, stirring every minute to ensure even heating.

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

• Garnish with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions, to enhance the flavor and presentation of your reheated chili.

• Stovetop Method: Place the leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. If the chili appears too thick, add a splash of beef broth or water to reach your desired consistency. Heat until it’s steaming hot and enjoy.

• Microwave Method: Transfer the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. If it’s not hot enough, continue heating in 30-second intervals until thoroughly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil. Bake for about 20-30 minutes, or until the chili is heated through. Stir halfway to ensure even heating.

• Instant Pot Method: Pour the leftover chili back into the Instant Pot. Set it to the “Sauté” mode and stir occasionally until the chili is heated through. If it’s too thick, add a bit of beef broth or water to adjust the consistency.

• Slow Cooker Method: Transfer the chili to a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great if you want to keep the chili warm for an extended period.

• Instant Pot: A multi-functional pressure cooker that will be used to sauté, cook, and pressure-cook the chili.

• Sauté function: A setting on the Instant Pot that allows you to brown the ground beef and sauté the onions and garlic.

• Manual high pressure: A setting on the Instant Pot used to cook the chili under high pressure for a specified time.

• Lid: The cover for the Instant Pot that secures it for pressure cooking.

• Pressure release valve: A mechanism on the Instant Pot that allows you to release the pressure safely after cooking.

• Wooden spoon: A utensil used for stirring the ingredients in the Instant Pot.

• Measuring spoons: Tools used to measure out the chili powder, cumin, and paprika accurately.

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

• Colander: A kitchen tool used to drain and rinse the kidney beans and black beans.

• Cutting board: A surface used for dicing the onion and mincing the garlic.

• Chef's knife: A sharp knife used for dicing the onion and mincing the garlic.

• Measuring cup: A tool used to measure out the beef broth.

• Serving spoon: A utensil used to serve the hot chili once it is cooked.

Pre-chop ingredients: Dice the onion and mince the garlic ahead of time to streamline the cooking process.

Use canned beans: Opt for canned beans instead of dried ones to save soaking and cooking time.

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

Instant pot settings: Familiarize yourself with the Instant Pot settings to switch modes quickly.

Pre-measure spices: Measure out the chili powder, cumin, and paprika in advance to save time during cooking.