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This Instant Pot chili delivers deep savory flavors with a fraction of the wait. By building a strong base of browned beef and aromatic onions then pressure cooking with rich spices and beans, you get that all-day simmered taste in right around half an hour. The texture turns out hearty and comforting every time and you can pile your bowl high with all your favorite toppings for a totally customizable meal.
I first made this when we were tight on time after soccer practice and everyone was thrilled with how flavorful it turned out so quickly. Now it is a go-to for busy nights and potlucks alike.
Ingredients
- Olive oil for sautéing: lends fruitiness and helps brown the beef use extra virgin if possible for the best aroma
- Ground beef: I like ninety percent lean which gives just enough richness without being greasy
- Onion: diced finely as the base it adds sweetness and depth look for firm heavy onions for best results
- Minced garlic: fresh garlic gives pungency and warmth buy whole heads and mince fresh for more flavor
- Canned diced tomatoes with juice: not draining them gives tang and texture use a good quality brand for vibrancy
- Tomato sauce: thickens the chili and enriches the body try to pick one without added sugar
- Beef broth: brings a savory edge choose low sodium to customize seasoning
- Chili powder: provides bold chili flavor go for a blend with chili peppers listed first
- Ground cumin: brings earthiness and enhances warmth buy whole seeds and grind them for freshest flavor if you like
- Smoked paprika: adds a subtle smoky layer Spanish-style is ideal
- Cocoa powder: creates richness and a hint of bittersweetness look for unsweetened natural cocoa
- Granulated sugar: just a bit balances out acidity and rounds out the flavors
- Kosher salt: for allover seasoning coarse granules make it easy to measure
- Ground black pepper: gives heat and brightness crack it fresh for maximum impact
- Canned kidney beans and pinto beans: these give hearty texture and protein rinse well before using
- Assorted toppings: like fresh shredded cheese diced tomatoes sliced green onions or sour cream add texture and contrast
Step-by-Step Instructions
- Sauté the Beef and Onions:
- Set the Instant Pot to sauté on More and add olive oil. Add ground beef and cook breaking it into crumbles until no longer pink and starting to brown. Add diced onions and continue to cook for about three minutes until onions are softened but not colored. This builds the foundation for the chili flavor base.
- Add Garlic and Liquids:
- Scatter the minced garlic and stir constantly for just thirty seconds so it releases its aroma. Stir in the canned diced tomatoes with their juices along with tomato sauce and beef broth. These liquids hydrate and help meld all the ingredients together.
- Add Spices and Beans:
- Sprinkle in chili powder cumin smoked paprika cocoa powder granulated sugar kosher salt and black pepper. Mix thoroughly ensuring spices coat everything. Add kidney beans and pinto beans that have been rinsed. Beans bring protein and starch to balance the savoriness.
- Pressure Cook and Release:
- Lock the Instant Pot lid and use the Chili Beans setting or set manual pressure for twenty minutes. Once time is up do a natural pressure release for best results or a quick release if needed. The pressure makes the beef extra tender and integrates the spices deeply.
- Serve with Toppings:
- Ladle the chili into bowls and add toppings like shredded cheese fresh tomatoes green onions or a big dollop of sour cream. This cools each spoonful and adds layers of texture.
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Smoked paprika is my standout ingredient because it adds that woodsy flavor that tastes like you simmered all day. I will never forget taking this to our block party and everyone asking how I made it in under an hour—it is my go-to when I want an easy win.
Storage Tips
Cool chili completely before refrigerating then store in airtight containers for four days. When reheating add a little broth or water to restore the perfect consistency as chili thickens in the fridge. To freeze portion chili in airtight bags or containers label with the date and freeze for up to three months. Thaw in the refrigerator overnight before gently heating on the stove or in the microwave.
Ingredient Substitutions
Lean ground turkey or chicken is a lighter substitute for beef just boost the spices for full flavor. Black beans or cannellini beans are easy swaps for kidney or pinto. If you skip smoked paprika try a little chipotle in adobo for a smoky kick. Vegetable broth makes a savory option for non-meat eaters though the base will be different.
Serving Suggestions
Spoon over cooked rice for an extra filling meal. Pair with warm cornbread or even tortilla chips for a chili “dip” party. Top with avocado slices or jalapeños for a creamy or spicy finishing touch. For casual gatherings set out bowls of toppings and let everyone build their perfect bowl.
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Cultural Context
Chili traces roots to Texas and the American Southwest with every region adapting the basics. Beans tomatoes and bold spice blends reflect the comforting history of home cooks stretching simple pantry staples into something flavorful, hearty and memorable. The cocoa powder is a small nod to Mexican moles which to me signifies how family chili recipes are shaped by what you have on hand and who you are cooking for.
Recipe FAQs
- → Can I substitute different beans?
Yes, kidney and pinto beans are classic choices, but black beans or navy beans also add unique textures and flavors to the dish.
- → How do I adjust the spice level?
Increase chili powder or add fresh chili peppers for more heat. For milder flavor, reduce spices or omit any cayenne.
- → What toppings complement the chili?
Shredded cheese, diced tomatoes, fresh green onions, and sour cream add freshness and a creamy contrast.
- → Is browning the beef necessary?
Browning ground beef develops deeper flavor through caramelization, enriching the overall taste of the chili.
- → Can this be made without a pressure cooker?
Yes, simmering slowly on the stovetop over low heat yields tender, flavorful results similar to pressure cooking.