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

Scale

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!)

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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!)