Instant Pot Chili Recipe

Ground beef: Provides the hearty base for the chili, adding rich flavor and protein.

Kidney beans: Adds texture and a slightly sweet flavor, complementing the beef.

Black beans: Offers a creamy texture and earthy taste, balancing the chili.

Diced tomatoes: Brings acidity and a fresh, tangy flavor to the dish.

Beef broth: Enhances the savory depth of the chili, making it more flavorful.

Onion: Adds sweetness and a subtle crunch, enhancing the overall flavor.

Garlic: Provides a pungent, aromatic quality that deepens the taste.

Chili powder: Delivers the signature heat and spice, defining the chili's character.

Cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Contributes a mild sweetness and vibrant color to the dish.

Salt: Enhances all the flavors, making the dish more savory.

Black pepper: Adds a hint of heat and sharpness, balancing 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 absorb the flavors of the spices and aromatics more effectively. Additionally, deglaze the pot with a splash of beef broth after sautéing the onion and garlic to lift any browned bits from the bottom, which adds depth to the chili.

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

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and slightly nutty flavor that works well in chili.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, making them a good alternative to black beans.

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

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds depth of flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the chili.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the chili.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle spiciness.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chili into airtight containers. For optimal freshness, use containers that are specifically designed for freezing, such as BPA-free plastic or glass containers with tight-fitting lids.
• Label each container with the date and contents. This makes it easier to keep track of how long the chili has been stored and ensures you use the oldest batches first.
• Store the chili in the refrigerator if you plan to consume it within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below to keep the chili fresh.
• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.
• If the chili appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.
• For added freshness, consider adding a squeeze of lime juice or a sprinkle of fresh cilantro just before serving. This can brighten the flavors and make the reheated chili taste as good as new.

• For stovetop reheating:

  1. Place the leftover chili in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of beef broth or water if the chili appears too thick.
  4. Continue to heat until the chili is warmed through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. If the chili is not hot enough, continue to heat in 1-minute intervals, stirring in between, until thoroughly warmed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chili is heated through.
  4. Stir halfway through the reheating process to ensure even heating.

• For Instant Pot reheating:

  1. Add the leftover chili to the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally to prevent sticking and ensure even heating.
  4. Heat until the chili reaches the desired temperature, usually about 5-10 minutes.

• Instant Pot: This is the main cooking device used to prepare the chili, combining sautéing and pressure cooking functions.

• Sauté function: A feature on the Instant Pot that allows you to brown the ground beef and sauté the onions and garlic.

• Pressure cooking function: This function cooks the chili under high pressure, reducing the cooking time significantly.

• Lid: The lid of the Instant Pot, which is essential for sealing the pot and allowing it to build pressure.

• Pressure release valve: This valve helps to release the pressure safely after cooking.

• Wooden spoon: Used for stirring the ingredients together.

• Measuring spoons: Essential for accurately measuring out the chili powder, cumin, paprika, salt, and black pepper.

• Measuring cup: Used to measure the beef broth.

• Can opener: Necessary for opening the cans of kidney beans, black beans, and diced tomatoes.

• Knife: Used for chopping the onion and mincing the garlic.

• Cutting board: A surface for chopping the onion and mincing the garlic.

• Colander: Used to drain and rinse the kidney beans and black beans.

• Mixing bowl: Optional, but can be used to hold the chopped onions and minced garlic before adding them to the Instant Pot.

Use pre-chopped onions and garlic: Save time by using pre-chopped onions and garlic available at most grocery stores.

Opt for canned beans: Using canned beans instead of dried ones cuts down on soaking and cooking time.

Batch cook ground beef: Cook a larger quantity of ground beef ahead of time and freeze portions for future recipes.

Utilize the sauté function: The sauté function on the Instant Pot allows you to brown meat and soften vegetables in one pot, reducing cleanup time.

Pre-measure spices: Measure out your spices in advance and store them in small containers or bags for quick addition.