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Instant Pot Chili Recipe

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  • Author: Jaden Christner
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: American

Description

This hearty and flavorful Instant Pot Chili combines ground beef with a trio of beans, aromatic spices, and a secret ingredient—coffee—for incredible depth of flavor. Made effortlessly in your pressure cooker, this chili develops complex flavors in a fraction of the time of traditional methods. Perfect for game days, weeknight dinners, or meal prep, this crowd-pleasing chili can be customized with your favorite toppings for a satisfying meal the whole family will love.

 

Ingredients

Units Scale

Main Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 cup (135 g) diced yellow onion, 1/4-inch dice
  • 2 tablespoons (20 g) minced garlic
  • 1 1/2 pounds (681 g) ground beef, 80% lean
  • 1 cup (140 g) diced red bell pepper, 1/4-inch dice
  • 2 tablespoons (18 g) minced jalapeno pepper, seeds and membrane removed

Beans

  • 1/2 cup (85 g) dried kidney beans, rinsed
  • 1/2 cup (100 g) dried black beans, rinsed
  • 1/2 cup (93 g) dried pinto beans, rinsed

Seasonings & Liquids

  • 1 tablespoon (7 g) chili powder
  • 1 tablespoon (6 g) cumin
  • 2 teaspoons (4 g) smoked paprika
  • 1 1/2 teaspoons (9 g) kosher salt
  • 1/2 teaspoon (2 g) black pepper
  • 1/4 teaspoon chipotle chili powder, optional
  • 6 tablespoons (90 g) tomato paste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 cups (480 ml) unsalted beef broth, or beef stock
  • 1/2 cup (120 ml) coffee

Instructions

  1. Heat Instant Pot
    Select “Saute” on the Instant Pot and wait for the display to indicate “Hot.” This preheating step ensures proper browning of ingredients and helps develop flavors from the start.
  2. Cook Aromatics and Beef
    Add olive oil to the heated pot. Once the oil is hot, add the diced onions and minced garlic, and sauté for 1 minute until fragrant. Add the ground beef and cook for 6 to 7 minutes, breaking it into smaller chunks with a wooden spoon until no pink remains. This browning process creates a rich flavor foundation for the chili.
  3. Add Seasonings and Vegetables
    Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, then stir to evenly distribute the spices and cook for 1 minute to bloom their flavors. Add tomato paste and cook for another minute, allowing it to caramelize slightly. Mix in the diced bell peppers and minced jalapeños, and cook for an additional minute to soften them slightly. This layering of flavors creates depth in the final dish.
  4. Add Beans and Liquids
    Add the rinsed kidney beans, black beans, pinto beans, Worcestershire sauce, beef broth, and coffee. Stir thoroughly, making sure to scrape any browned bits from the bottom of the pot to prevent the “burn” notice and incorporate those flavors into the chili. The coffee adds a surprising depth of flavor that complements the richness of the beef.
  5. Cover Instant Pot
    Press “Keep Warm/Cancel” to stop the sauté function. Ensure the release valve is in the “Sealing” position, then place the lid on the Instant Pot and turn to lock it securely.
  6. Pressure Cook
    Press the “Manual” button and set to high pressure, then adjust the timer to 33 minutes using the “+” or “-” buttons. The pot will take approximately 15 minutes to build pressure before the cooking countdown begins. During this time, you’ll notice some steam releasing from the lid until the pot is fully pressurized.
  7. Release Pressure
    Once the cooking cycle completes, allow the pressure to naturally release for 15 minutes. This gradual depressurization helps prevent the chili from splattering and allows the flavors to continue melding together.
  8. Open Lid
    After the 15-minute natural release, carefully turn the steam release handle to the “Venting” position using an oven mitt or towel to protect your hand. Open the lid away from your face to avoid the escaping steam.
  9. Serve
    Stir the chili thoroughly and taste for seasoning. Adjust with additional salt, pepper, chili powder, or chipotle chili powder if desired. For a thinner consistency, add more beef broth. Serve hot with your favorite toppings such as cheese, sour cream, green onions, or avocado.

Notes

  • Serving suggestions: Top with sliced chili peppers, sour cream, shredded cheese, sliced green onions, fresh cilantro, or diced avocado.
  • Bean substitution: If using canned beans instead of dried, add a total of 4½ cups of cooked beans after pressure cooking the meat for just 15 minutes instead of 33 minutes. Then select “Sauté” and cook until the beans are warmed through.
  • Coffee alternatives: Decaffeinated coffee works perfectly in this recipe. You can also use instant coffee following the manufacturer’s rehydration instructions.
  • Protein options: For a lighter version, substitute ground turkey, ground chicken, or crumbled firm tofu for the ground beef.
  • Storage: Cool completely and store in an airtight container in the refrigerator for up to 1 week or freeze in resealable bags for up to 3 months.
  • Reheating: Microwave covered on high power in 30-second intervals, stirring between each, until hot throughout. Alternatively, reheat on the stovetop over medium heat, stirring occasionally.
  • This chili tastes even better the next day after the flavors have had time to meld.

Nutrition

  • Serving Size: 1 cup
  • Calories: 375
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 27g
  • Cholesterol: 65mg

Find it online: https://yummyhere.com/instant-pot-chili-recipe/