Instant Pot Chili: Comfort in Every Hearty Bite

This Instant Pot Chili is a hearty, flavor-packed comfort food perfect for chilly days.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 cups

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Olive Oil Adds richness and helps to sauté other ingredients
1 medium Onion, diced Provides base flavor for the chili; can be substituted with scallions
1 tablespoon Garlic, minced Enhances flavor with a fragrant aroma; fresh is preferred
1 piece Red Bell Pepper, diced Adds sweetness and color; green is a substitute
1 piece Green Pepper, diced Optional for those who prefer a sweeter chili

For the Chili

2 lbs Ground Beef Main protein source; can be substituted with ground turkey
Salt & Pepper Essential for seasoning to taste
0.5 tablespoon Oregano Adds an earthy flavor; dried Italian herbs can work as an alternative
1 tablespoon Cumin Imparts warm, aromatic flavor; chili powder can enhance spiciness
1.5 tablespoons Chili Powder Core flavoring for chili; adjust amount according to spice preference
1 cup Beef Broth Adds moisture and depth; vegetable broth can be used

For the Extras

3 cups Black Beans, canned, rinsed and drained Provide protein and fiber; can substitute with kidney beans
1 can (28 oz) Diced Tomatoes, with liquid Gives structure and moisture; crushed tomatoes can be used
1 teaspoon Unsweetened Cocoa Powder Adds depth and richness; optional
2 tablespoons Tomato Paste Concentrates tomato flavor; can use tomato sauce if paste is unavailable

Equipment

Instant Pot

Method

Step‑by‑Step Instructions

Set your Instant Pot to sauté mode and heat a tablespoon of olive oil for about 1-2 minutes until shimmering.
Add 2 pounds of ground beef, browning thoroughly until no longer pink—about 5-7 minutes. Drain excess grease.
In the same pot, drizzle another tablespoon of olive oil and toss in the diced onion and peppers. Sauté for 3-4 minutes until translucent.
Add the minced garlic, oregano, cumin, and chili powder, cooking for an additional minute until fragrant.
Turn off sauté mode. Pour in 1 cup of beef broth, scraping up brown bits. Add beans, diced tomatoes, and reserved ground beef.
Seal the Instant Pot lid securely. Set cooking time to high pressure for 15 minutes, then allow pressure to naturally release for 10 minutes.
After pressure is released, open the lid and give the chili a stir. Serve hot with toppings of choice.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 25IUVitamin C: 150mgCalcium: 5mgIron: 20mg

Notes

Taste as you go, customize beans, and consider adding cocoa for depth. Store in airtight containers for up to 5 days in the fridge or 3 months in the freezer.

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