Instant Pot Chili is packed with flavor, easy to make, and family friendly!! This recipe can also be easily adapted for a slow cooker, either way you make it it’s amazing!
I have loved experimenting with my Instant Pot 8-Quart {read my review here!} and this chili was something I definitely wanted to try. I have a delicious Meat Lover’s Easy Chili Recipe that is similar but this one is a little easier to throw together and doesn’t have quite as much meat. 🙂
I use two kinds of meat – ground beef and a turkey sausage but you can leave out the sausage if you are trying to limit meat. The first step is to set the Instant Pot to saute mode and brown the beef and then add the veggies.
Next, I dump the sausage and canned jalapenos in and give it a stir.
See? I told you this was easy!
After that, dump in the tomato products and beef broth and give it another stir. Then it’s as easy as switching the Instant Pot to slow cooker mode and letting it go on Normal for 6 hours or High for 4 hours.
See the color difference between the photo below…
And this photo?? That’s what a nice long simmer will do! The flavors are great. The last step is adding the beans and giving it some time to warm up, just about 10 minutes.
If you put the beans in too soon, they will get mushy and fall apart in the chili.
Nobody wants chili with mushy beans!! And you can use kidney instead of black beans, I just happened to have black beans on hand.
YUM!!!
This Instant Pot Chili is perfect after a night of snow adventures! We took the kids up the canyon for a sled ride behind us while we tried out our snowshoes yesterday.
We made it about 5 minutes away from the car, ate some freeze dried backpacking food on a snowy bench and then both of the kids were crying and saying they were cold. HA!
So we went back to the car and went home. But I still think it’s worth going out, so much better than staying at home! Andy and I like talking while we drive so we were just happy for some time together while the kids napped as we drove! PS: These are the best chips to eat with chili – you’ll thank me later 🙂
Instant Pot Chili
Equipment
- instant
Ingredients
- 1 pound ground beef
- 4 cloves garlic minced
- 1 onion small dice, about 1 cup
- 2 stalks celery small dice, 1/2 cup
- 1 pepper red, orange, or yellow, small dice, about 1 cup
- 1 cup sausage rough chop
- 4 ounces green chilis diced
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon salt Or to taste
- 28 ounces tomatoes crushed or diced (1 large can)
- 6 ounces tomato paste (1 small can)
- 2 cups beef broth
- 15 ounces kidney beans (1 can) or black beans, drained and rinsed
- 15 ounces great northern beans (1 can), drained and rinsed
Instructions
- Start the Instant Pot on Saute mode for 30 minutes, that way it will stay on long enough for you to get the meat browned.
- Cook the ground beef until almost browned, then add the garlic, onion, celery, and peppers and stir to combine. Cook for 3 minutes.
- Add the remaining ingredients. Stir to combine.
- Cook on Manual High Pressure for 3 minutes.
- Natural Pressure Release for 5 minutes. Release the rest of the pressure.
- Top with shredded cheese, sour cream, cilantro, and chips, if desired.
Notes
Nutrition
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Alli says
Flavorful and hearty!