Instant Pot Chili Recipe

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

Kidney beans: Adds texture and a slight sweetness, balancing the spices.

Diced tomatoes: Contributes acidity and a fresh tomato flavor to the chili.

Beef broth: Enhances the overall flavor with a savory depth.

Onion: Adds a subtle sweetness and depth of flavor when sautéed.

Garlic: Provides a pungent, aromatic quality that enhances the other flavors.

Chili powder: The primary spice that gives the chili its signature heat and flavor.

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

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a mild heat and complexity to the chili.

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 develop a nice, caramelized exterior, which adds depth of flavor to the chili. Additionally, sautéing the onion and garlic until they are softened and fragrant before adding the spices will enhance their natural sweetness and create a more complex base for your dish.

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

• kidney beans - Substitute with black beans: Black beans offer a similar texture and nutritional profile, making them a great alternative.

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

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still adding 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 place of fresh garlic, though it has a more concentrated 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 provides a different but complementary flavor to cumin.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the chili to cool to room temperature. This prevents condensation from forming inside the storage container, which can affect the texture and flavor.

• Transfer the chili to airtight containers. For optimal freshness, use containers that are specifically designed for freezing, such as glass or BPA-free plastic.

• Label the containers with the date and contents. This helps you keep track of how long the chili has been stored and ensures you use it within a safe timeframe.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. This is perfect for quick lunches or dinners throughout the week.

• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without losing its flavor or texture.

• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing process helps maintain the quality of the chili.

• 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. Stir well to incorporate the liquid.

• Garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions before serving. This adds a fresh and vibrant touch to your reheated chili.

• For a quick and easy method, use the microwave. Place the chili in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a splash of beef broth if it seems too thick.

• Reheat on the stovetop for a more traditional approach. Pour the leftover chili into a saucepan and heat over medium-low heat. Stir occasionally to prevent sticking and ensure even heating. Add a bit of water or beef broth if needed to maintain the desired consistency.

• Use the Instant Pot itself for reheating. Add the chili back into the pot, set it to the sauté mode, and heat, stirring occasionally until warmed through. This method is great for maintaining the flavors and texture.

• For a slow and steady method, use a slow cooker. Transfer the chili to the slow cooker and set it on low for 1-2 hours, stirring occasionally. This is perfect if you have time and want to keep the chili warm for an extended period.

• If you prefer an oven method, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish, cover with aluminum foil, and bake for about 20-30 minutes, or until heated through. Stir halfway to ensure even heating.

• Instant Pot: This is the main appliance used for cooking the chili. It has multiple functions including sautéing and pressure cooking.

• 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, significantly reducing the cooking time.

• Wooden spoon: Used for stirring the ingredients while sautéing and combining everything before pressure cooking.

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

• Measuring cup: Used to measure the beef broth.

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

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

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Colander: Used to drain and rinse the kidney beans before adding them to the Instant Pot.

Pre-chop ingredients: Chop the onion and garlic ahead of time to save minutes during cooking.

Use canned beans: Opt for canned kidney beans instead of dried to cut down on prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot prep: Set up your Instant Pot and gather all ingredients before starting to streamline the process.

Pre-measure spices: Measure out the chili powder, cumin, salt, and black pepper in advance.