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To make the best Instant Pot chili, you need quality ingredients. First, choose your meat. Ground beef is a classic choice, adding rich flavor. I also like using ground turkey for a lighter option. Both work well in the Instant Pot.

Best Instant Pot Chili

Craving a warm, hearty meal that’s quick and easy to make? Discover the best Instant Pot chili recipe that will impress your family and friends! This flavorful guide walks you through essential ingredients, helpful preparation tips, and a simple step-by-step cooking process. Plus, explore seasoning secrets and fun variations to customize your dish. Click through now to uncover the ultimate chili recipe and start cooking today!
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Ingredients
  

1 lb ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (red or green)

1 can (14 oz) diced tomatoes (with juices)

1 can (16 oz) kidney beans, rinsed and drained

1 can (16 oz) black beans, rinsed and drained

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup beef broth (or vegetable broth)

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions
 

Sauté the Aromatics: Start by setting your Instant Pot to the 'Sauté' mode. Add the olive oil to the pot, and once it heats up, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they are soft. Add the minced garlic and cook for an additional minute until fragrant.

    Brown the Meat: Add the ground beef (or turkey) to the pot. Use a spatula to break it up as it cooks. Cook until browned, about 5-6 minutes, and drain any excess fat if necessary.

      Add Spices: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything together until the meat and vegetables are well-coated with the spices.

        Combine Ingredients: Pour in the diced tomatoes with their juices, the kidney beans, black beans, and beef broth. Stir to combine all ingredients evenly.

          Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set the time for 15 minutes.

            Natural Release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, carefully switch the valve to 'Venting' to release any remaining pressure.

              Serve: Open the lid and give the chili a good stir. Taste and adjust seasonings if necessary. Serve hot, and garnish with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 6 servings