Ever wonder how a bowl of chili can pack so much flavor it feels like a party in your mouth? What if you could whip up a smoky, veggie-loaded Instant Pot Chili in about an hour that’s so good it earns a perfect 5-star rating from 21 happy eaters? This recipe’s your ticket to a quick, protein-packed meal that’s perfect for game days or busy weeknights. Grab your Instant Pot, and let’s make some chili magic—your kitchen’s about to smell like a cozy fiesta!
Why This Instant Pot Chili Recipe Rocks (And Quick Stats)
This Instant Pot Chili is a total game-changer: it’s loaded with beans, fire-roasted tomatoes, and colorful veggies, all cooked in one pot for maximum flavor and minimum cleanup. The Instant Pot slashes cooking time, making it ideal for when you’re short on time but craving something hearty. It’s gluten-free, vegan-friendly (skip the cheese topping), and versatile enough to use dried or canned beans. With a 5-star rating from 21 votes, it’s a crowd-pleaser that’s as healthy as it is delicious.
- Time: 10 minutes prep, 45 minutes pressure cooking, 20-30 minutes natural release. Total? About 1 hour 15 minutes.
- Difficulty: Beginner-friendly. If you can chop and press buttons, you’re set!
- Servings: 4 generous bowls, perfect for small gatherings or leftovers.
- Why it shines: Quick, healthy, and customizable—spicy, mild, or piled with toppings, you choose!
Essential Ingredients: The Heart of Your Instant Pot Chili
Let’s dive into the ingredients that make this Instant Pot Chili so irresistible. Each one’s got a role, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to grab at any store.
- 2 tablespoons avocado oil: Adds richness and helps veggies soften. Sub: Olive oil or butter for non-vegan.
- 1 large white onion, chopped: Builds a sweet, savory base. Sub: Yellow onion or shallots.
- 1 red bell pepper, stemmed, seeded, and diced: Adds sweetness and color. Sub: Orange or yellow bell pepper.
- 1 green bell pepper, stemmed, seeded, and diced: Brings earthy flavor and crunch. Sub: Poblano for a mild kick.
- 1 jalapeño pepper, stemmed and diced: Adds a spicy zing. Sub: Serrano for more heat or skip for mild.
- 2 tablespoons chili powder: Warm, bold flavor that defines chili. Sub: Smoked paprika for less heat.
- 1 teaspoon ground cumin: Earthy, cozy spice. Sub: Coriander or skip it.
- ½ teaspoon ground coriander: A citrusy, floral note. Sub: Extra cumin or skip it.
- ¼ teaspoon dried oregano: Adds herby depth. Sub: Dried thyme or Italian seasoning.
- 1 teaspoon sea salt: Enhances all flavors. Adjust for low-sodium ingredients.
- 1 tablespoon tomato paste: Deepens flavor with umami richness. Sub: ¼ cup tomato sauce.
- 3 garlic cloves, grated: Bold, aromatic punch. Sub: ¾ teaspoon garlic powder.
- 1 (14-ounce) can diced fire-roasted tomatoes: Smoky, tangy backbone. Sub: Regular diced tomatoes or fresh chopped tomatoes.
- ½ cup dried pinto beans or 1 (14-ounce) can, drained and rinsed: Creamy texture and protein. Sub: Black beans.
- ½ cup dried kidney beans or 1 (14-ounce) can, drained and rinsed: Hearty and classic chili beans. Sub: Red beans.
- 1 cup water (use 1½ cups if using canned beans): Creates the perfect consistency. Sub: Vegetable broth for extra flavor.
- Dried guajillo chile (optional): Adds smoky depth. Sub: Ancho chile or skip it.
- Freshly ground black pepper: A pinch for balance.
- Serving options: Avocado (creamy), lime wedges (zesty), sliced radishes (crisp), grated cheddar cheese (rich, skip for vegan), fresh cilantro (fresh), sliced jalapeños (spicy). These make every bowl pop!
With about 12-14 ingredients, this chili’s simple yet bold. Quality spices and fire-roasted tomatoes make it shine.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Chili Perfection
Ready to make this Instant Pot Chili? The Instant Pot does the heavy lifting, and I’ll guide you with easy steps and pro tips. Whether you’re using dried or canned beans, this is a breeze. Let’s do it!
Step 1: Prep Your Ingredients (10 Minutes)
- Chop the onion, red and green bell peppers, and jalapeño into small, ¼-inch pieces. Even sizes cook evenly. Tip: Wear gloves for the jalapeño to avoid spicy hands!
- Grate the garlic and measure out spices and tomato paste. If using dried beans, rinse them; if using canned, drain and rinse.
- Prep toppings (avocado, cilantro, etc.) now and store in the fridge to save time later.
Step 2: Sauté the Veggies (10 Minutes)
- Set your Instant Pot to Sauté (medium level) for 10 minutes. Drizzle in the avocado oil once preheated.
- Add the onion, red and green bell peppers, and jalapeño. Cook for 8 minutes, stirring occasionally, until softened. Tip: If they stick, add a splash of water.
- Stir in the chili powder, cumin, coriander, oregano, salt, and tomato paste. Sauté for 2 more minutes, stirring, until fragrant. Your kitchen will smell like a spice market!
Step 3: Add Main Ingredients and Cook (45 Minutes)
- Add the garlic, fire-roasted tomatoes, pinto and kidney beans, water (1 cup for dried beans, 1½ cups for canned), and guajillo chile (if using). Stir well. Tip: Scrape the pot bottom to prevent a burn warning.
- Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 45 minutes (if using canned beans, reduce to 10 minutes).
- Let the pressure release naturally (20-30 minutes). When the float valve drops, it’s safe to open.
Step 4: Finish and Season (2 Minutes)
- Remove the lid and stir, pressing the guajillo chile (if used) against the pot’s sides to release flavor, then discard it.
- Taste and adjust with more salt, pepper, or chili powder for heat. Tip: If too thick, add a splash of water; if too thin, sauté for 2-3 minutes to thicken.
Note for canned beans: Use 1½ cups water and pressure cook for 10 minutes. Natural release still applies.
(Word count: ~800. Time to serve!)
Assembly: Serving Up Your Instant Pot Chili
Your Instant Pot Chili is ready to steal the show! Assembly’s quick—about 2 minutes—but makes every bowl look and taste like a masterpiece. Here’s how to do it:
- Ladle It Up: Spoon the chili into bowls—about 1-1½ cups per serving. The beans and veggies make every bite hearty.
- Top It Off: Get creative with toppings! Add diced avocado for creaminess, a squeeze of lime for zing, sliced radishes for crunch, grated cheddar (skip for vegan) for richness, cilantro for freshness, or jalapeños for heat. Tip: Arrange toppings in small piles for a colorful, photo-ready bowl.
- Presentation Hacks: Use deep bowls to keep it warm. Swirl a drizzle of olive oil for an artsy touch. Serve with cornbread, tortilla chips, or crusty bread for dipping—yum!
- Game Day Vibe: Set up a chili bar with toppings in small bowls—perfect for parties or family dinners.
Pro tip: Let everyone customize their bowl for a fun, interactive meal that’s sure to spark smiles.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Instant Pot Chili is a meal-prep superstar. Here’s how to store it for max flavor and freshness, plus hacks to save time.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store in an airtight container for 4-5 days. Flavors deepen, making leftovers even tastier!
- Freezer: Freeze in portioned containers (leave ½-inch space for expansion) for up to 3 months. Thaw overnight in the fridge.
Reheating Tricks
- Stovetop: Warm over medium heat for 5-7 minutes, stirring. Add a splash of water or broth if it thickens.
- Microwave: Heat in 1-minute bursts, stirring between, until hot (2-3 minutes). Cover loosely to avoid splatters.
- Tip: Refresh with a squeeze of lime juice before serving to revive the brightness.
Make-Ahead Magic
- Veggies: Chop onion, bell peppers, and jalapeño a day ahead; store in a sealed bag in the fridge. Saves 5 minutes!
- Chili Base: Cook the chili fully, cool, and refrigerate up to 4 days or freeze. Reheat and add toppings before serving.
- Toppings: Prep avocado, cilantro, or radishes a few hours ahead; store separately to keep fresh.
This chili’s versatility makes it perfect for busy weeks. Health bonus: It’s packed with protein (about 10g per serving) and fiber (8g) for lasting energy.
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
This Instant Pot Chili is a playground for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and cook in the same time (adjust for canned beans as noted).
- Spicy Fiesta: Add ½ teaspoon cayenne and an extra jalapeño. Top with tortilla strips. Health perk: Capsaicin boosts metabolism.
- Sweet Potato Power: Swap beans for 1 cup diced sweet potato. Adds sweetness and vitamins. Health perk: Beta-carotene boost.
- Mediterranean Spin: Swap chili powder for 1 teaspoon dried oregano and add ½ cup diced zucchini. Top with feta (vegan optional). Fresh and vibrant!
- Creamy Coconut Twist: Use ½ cup coconut milk instead of water. Adds a sweet, tropical vibe. Health perk: Healthy fats for satiety.
- Lentil Boost: Add ½ cup dried green lentils with the beans (use 1½ cups water). Increase cook time to 50 minutes for dried beans. More protein!
These variations make every batch feel new. Mix and match to find your fave Instant Pot Chili style!
(Word count: ~1,600. Wrapping it up!)
Let’s Chili It Up: Your Turn to Savor
You did it! From that first curious question to a steaming bowl of Instant Pot Chili, you’ve got a recipe that’s quick, healthy, and oh-so-versatile. With its smoky spices, hearty beans, and vibrant toppings, it’s perfect for game days, weeknights, or cozy gatherings. So grab your Instant Pot, pile on those toppings, and dig in. Share your favorite twists in the comments—I’m dying to hear! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
Print
Instant Pot Chili
Description
Ever wonder how a bowl of chili can pack so much flavor it feels like a party in your mouth? What if you could whip up a smoky, veggie-loaded Instant Pot Chili in about an hour that’s so good it earns a perfect 5-star rating from 21 happy eaters? This recipe’s your ticket to a quick, protein-packed meal that’s perfect for game days or busy weeknights.
Ingredients
Let’s dive into the ingredients that make this Instant Pot Chili so irresistible. Each one’s got a role, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to grab at any store.
- 2 tablespoons avocado oil: Adds richness and helps veggies soften. Sub: Olive oil or butter for non-vegan.
- 1 large white onion, chopped: Builds a sweet, savory base. Sub: Yellow onion or shallots.
- 1 red bell pepper, stemmed, seeded, and diced: Adds sweetness and color. Sub: Orange or yellow bell pepper.
- 1 green bell pepper, stemmed, seeded, and diced: Brings earthy flavor and crunch. Sub: Poblano for a mild kick.
- 1 jalapeño pepper, stemmed and diced: Adds a spicy zing. Sub: Serrano for more heat or skip for mild.
- 2 tablespoons chili powder: Warm, bold flavor that defines chili. Sub: Smoked paprika for less heat.
- 1 teaspoon ground cumin: Earthy, cozy spice. Sub: Coriander or skip it.
- ½ teaspoon ground coriander: A citrusy, floral note. Sub: Extra cumin or skip it.
- ¼ teaspoon dried oregano: Adds herby depth. Sub: Dried thyme or Italian seasoning.
- 1 teaspoon sea salt: Enhances all flavors. Adjust for low-sodium ingredients.
- 1 tablespoon tomato paste: Deepens flavor with umami richness. Sub: ¼ cup tomato sauce.
- 3 garlic cloves, grated: Bold, aromatic punch. Sub: ¾ teaspoon garlic powder.
- 1 (14-ounce) can diced fire-roasted tomatoes: Smoky, tangy backbone. Sub: Regular diced tomatoes or fresh chopped tomatoes.
- ½ cup dried pinto beans or 1 (14-ounce) can, drained and rinsed: Creamy texture and protein. Sub: Black beans.
- ½ cup dried kidney beans or 1 (14-ounce) can, drained and rinsed: Hearty and classic chili beans. Sub: Red beans.
- 1 cup water (use 1½ cups if using canned beans): Creates the perfect consistency. Sub: Vegetable broth for extra flavor.
- Dried guajillo chile (optional): Adds smoky depth. Sub: Ancho chile or skip it.
- Freshly ground black pepper: A pinch for balance.
- Serving options: Avocado (creamy), lime wedges (zesty), sliced radishes (crisp), grated cheddar cheese (rich, skip for vegan), fresh cilantro (fresh), sliced jalapeños (spicy). These make every bowl pop!
With about 12-14 ingredients, this chili’s simple yet bold. Quality spices and fire-roasted tomatoes make it shine.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Prep Your Ingredients (10 Minutes)
- Chop the onion, red and green bell peppers, and jalapeño into small, ¼-inch pieces. Even sizes cook evenly. Tip: Wear gloves for the jalapeño to avoid spicy hands!
- Grate the garlic and measure out spices and tomato paste. If using dried beans, rinse them; if using canned, drain and rinse.
- Prep toppings (avocado, cilantro, etc.) now and store in the fridge to save time later.
Step 2: Sauté the Veggies (10 Minutes)
- Set your Instant Pot to Sauté (medium level) for 10 minutes. Drizzle in the avocado oil once preheated.
- Add the onion, red and green bell peppers, and jalapeño. Cook for 8 minutes, stirring occasionally, until softened. Tip: If they stick, add a splash of water.
- Stir in the chili powder, cumin, coriander, oregano, salt, and tomato paste. Sauté for 2 more minutes, stirring, until fragrant. Your kitchen will smell like a spice market!
Step 3: Add Main Ingredients and Cook (45 Minutes)
- Add the garlic, fire-roasted tomatoes, pinto and kidney beans, water (1 cup for dried beans, 1½ cups for canned), and guajillo chile (if using). Stir well. Tip: Scrape the pot bottom to prevent a burn warning.
- Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 45 minutes (if using canned beans, reduce to 10 minutes).
- Let the pressure release naturally (20-30 minutes). When the float valve drops, it’s safe to open.
Step 4: Finish and Season (2 Minutes)
- Remove the lid and stir, pressing the guajillo chile (if used) against the pot’s sides to release flavor, then discard it.
- Taste and adjust with more salt, pepper, or chili powder for heat. Tip: If too thick, add a splash of water; if too thin, sauté for 2-3 minutes to thicken.
Note for canned beans: Use 1½ cups water and pressure cook for 10 minutes. Natural release still applies.
(Word count: ~800. Time to serve!)
FAQs: Your Instant Pot Chili Questions Answered
Got questions? I’ve got friendly answers to keep your chili game strong.
How long does it take to make Instant Pot Chili?
About 1 hour 15 minutes: 10 minutes prep, 45 minutes pressure cooking (10 minutes for canned beans), 20-30 minutes natural release. Perfect for quick meals!
Is Instant Pot Chili healthy? What are the benefits?
You bet! It’s got 10g protein and 8g fiber per serving for fullness and digestion. Gluten-free, vegan (without cheese), and low-fat, with veggies for vitamins. A bowl’s about 200-250 calories—healthy and hearty!
Can I make it without an Instant Pot?
Yes! Sauté veggies in a large pot for 10 minutes. Add remaining ingredients and simmer 45-60 minutes (20 minutes for canned beans) until beans are tender. Stir in toppings before serving.
How do I store leftovers to keep them fresh?
Fridge for 4-5 days in an airtight container. Freeze for 3 months. Reheat with a splash of water or broth to keep it perfect.
Can I use other beans?
Absolutely! Swap pinto or kidney for black beans, chickpeas, or navy beans. Keep the same amount for balance.
How do I make it less spicy?
Skip the jalapeño or guajillo chile, or reduce chili powder to 1 tablespoon. Add avocado or yogurt to cool each bowl.