Instant Pot Chili Recipe

Ground beef: Provides a rich and hearty base for the chili.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Diced tomatoes: Contributes acidity and a slight sweetness to balance the flavors.

Kidney beans: Adds texture and protein to the chili.

Black beans: Another source of protein and texture, complementing the kidney beans.

Chili powder: Brings the essential heat and spice to the dish.

Cumin: Adds a warm, earthy flavor that enhances the chili's complexity.

Paprika: Provides a mild sweetness and vibrant color.

Beef broth: Adds depth and richness to the chili's base.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a touch of heat and balances the flavors.

When browning the ground beef in the Instant Pot, make sure to break it up into small pieces to ensure even cooking. This will help the meat to brown more uniformly and enhance the overall flavor of your chili. Additionally, after adding the diced onion and minced garlic, let them cook until they are translucent and fragrant, which will add depth to the dish.

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

• ground beef - Substitute with ground chicken: Ground chicken is another lean alternative that can absorb the flavors of the spices well.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the chili.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a slight sweetness to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality, though the flavor will be slightly different.

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

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used for a smoother consistency and a more uniform tomato flavor.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can absorb the flavors of the chili well.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and can add a different texture to the chili.

• black beans - Substitute with navy beans: Navy beans are smaller and have a creamy texture that works well in chili.

• black beans - Substitute with chickpeas: Chickpeas offer a different texture and a slightly nutty flavor that can complement the chili.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add heat, though you may need to use less due to its spiciness.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a smoky flavor, depending on the type used.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can add a different dimension to the chili.

• cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in smaller quantities.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the depth of the chili.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and a slightly sweet, smoky flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter option that can still provide a savory base for the chili.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that can add a different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different kind of heat to the chili.

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

• Transfer the cooled chili into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.

• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. This keeps it fresh and ready for a quick reheat.

• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-minute intervals and stirring in between.

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

• Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions for an extra burst of flavor.

• Enjoy your chili as a standalone dish, or get creative by serving it over rice, pasta, or even baked potatoes.

• For a quick and easy method, use the microwave. Place your leftover chili in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a splash of beef broth if it seems too thick.

• If you prefer the stovetop, pour the chili into a saucepan. Heat over medium-low, stirring occasionally to prevent sticking. Add a little beef broth or water if needed to reach your desired consistency. Heat until it’s warmed through, about 5-10 minutes.

• For those who love the convenience of the Instant Pot, use the sauté mode. Add the chili back into the pot and set it to sauté. Stir occasionally until it’s heated through. This method is great for maintaining the texture and flavor.

• If you have a slow cooker, transfer the chili to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This is perfect for when you have a bit more time and want to keep the chili warm for an extended period.

• For an oven method, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish, cover with foil, and bake for about 20-30 minutes or until heated through. This method is ideal if you’re reheating a large batch and want to ensure even heating.

• To add a bit of flair, reheat your chili in a cast-iron skillet. Heat the skillet over medium heat, add the chili, and stir occasionally. This method can give your chili a slightly caramelized edge, enhancing its flavor.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, pressure cook, and keep food warm.

• Sauté function: A setting on the Instant Pot that allows you to brown meat and sauté vegetables directly in the pot.

• Lid: The cover for the Instant Pot that seals in pressure and steam during cooking.

• Pressure release valve: A mechanism on the Instant Pot lid that allows you to release built-up pressure safely.

• Wooden spoon: A utensil used for stirring ingredients while cooking.

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

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

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

• Knife: A tool used to dice the onion and mince the garlic.

• Cutting board: A surface used for chopping and preparing ingredients.

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

• Mixing bowl: A bowl used to hold ingredients temporarily if needed.

• Serving spoon: A utensil used to serve the 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 kidney beans and black beans to save the time required for soaking and cooking dried beans.

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

Instant pot prep: Set up your instant pot and gather all ingredients before starting to cook.

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