It’s Chili Season, so naturally I have an Instant Pot Chili Recipe for you to try! Labor Day has come and gone, which means that it is the unofficial end of Summer and the beginning of Fall. It’s time for football games, tailgates, cozy nights in and soothing bowls of warm chili.
This Instant Pot Chili Recipe is so easy, and though it takes some time to cook, a lot of that time is hands-free. I like the flavor that cooking under pressure imparts to the chili, but if you’re in a hurry, use canned beans instead of dried and cook on the stovetop for chili that can be ready in 20 minutes. Because chili is a stew, it’s really hard to mess up. Use my recipe as a guide and tweak the flavors to your taste.
Main Ingredients and Equipment:
- Instant Pot
- 1 Can Diced Tomatoes
- 2lbs Ground Beef
- 1 Medium Yellow Onion
- 1 Green Bell Pepper
- 2 Cups Dried Red Kidney Beans, soaked overnight
- 1 Cup Dried Black Beans, soaked overnight
- 1 Can Kernel Corn
- Jalapeno peppers or other hot pepper to taste
- 5 Tbsp Chili Powder
- 1 Tbsp Paprika
- 1Tbsp Adobo
- 5 Tsp Oregano
- 2 Tsp Garlic Powder
- Salt and Pepper to taste
Prep the Night Before
Soak the dried beans overnight in cold water. If you are using canned beans, you can skip this step.
Wash and Prepare the Produce
Dice the onion, cut the bell pepper into ½ inch pieces, and slice your hot peppers, if you’re using them.
Brown the Beef
Place the Instant Pot on the Saute setting and add your meat. You can substitute ground turkey or ground chicken for the ground beef, if you prefer.
After a couple of minutes, add in the spices. Stir well to combine, then add in the peppers and onions, followed by the tomatoes and the drained can of kernel corn. Add the beans.
Turn the Saute setting off, and add about 2 cups of water to the chili mixture, or up to the level of the food. Cover and set to Pressure Cook for 1 hour and 30 minutes.
Once the chili is done and the pressure is released, plate and enjoy! We served ours with a side of cornbread, and topped with crushed tortilla chips and Mexican cheese blend. The Instant Pot does most of the work, so you can have some free time to sip on your pumpkin spice coffee and decorate your home for the Fall season.
Easiest Instant Pot Chili Recipe
Labor Day has come and gone, which means that it is the unofficial end of Summer and the beginning of Fall. It’s time for football games, tailgates, cozy nights in and soothing bowls of warm chili.
- 2 LB Ground Beef
- 1 Medium Yellow Onion (Diced)
- 1 Green Bell Pepper (Chopped into ½ inch pieces)
- 2 Jalapenos (Optional)
- 1 8oz Can Kernel Corn (Drained)
- 2 Cups Dried Red Kidney Beans (Soaked Overnight)
- 1 Cup Dried Black Beans (Soaked Overnight)
- 5 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Adobo
- 5 tsp Dried Oregano
- 2 tsp Garlic Powder
- 1 8oz Can Diced Tomatoes
Drain and rinse the beans that have been soaking overnight. Drain the corn and set aside. Wash and chop the bell pepper, jalapeno and onion.
Turn the Instant Pot on to the Saute setting. Add in the ground beef and brown for about two minutes.
Add in the spices and combine well. Add in the onion, green bell pepper and jalapeno peppers. Saute until the vegetables are softened.
Add in the corn, diced tomatoes and the soaked beans. Combine well.
Turn off the saute function. Add in about 2 cups of water or until the chili mixture is just covered.
Put the lid on the Instant Pot. Set to Pressure Cook for 1 hour 30 minutes.
Let the pressure release completely, and serve the Chili. Season with salt and pepper to taste. Optionally, top with tortilla chips and shredded Mexican Cheese. Enjoy!