Instant Pot Chili
User Reviews
5
-
Servings
4
-
Cuisine
Vegetarian, Vegan, gluten-free
Instant Pot Chili
Description
This Instant Pot Chili recipe uses avocado oil to sauté onion, diced red and green bell peppers, and jalapeño until softened. Chili powder, cumin, coriander, oregano, salt, and tomato paste are added next to build a spice base. Garlic, fire-roasted diced tomatoes, pinto and kidney beans, water, and optional dried guajillo chili complete the mixture, which is then pressure cooked for 45 minutes to meld flavors and cook beans thoroughly.
The resulting chili is thick and hearty, with smoky, spicy, and fresh vegetable notes from the peppers and tomatoes. The beans offer a creamy texture amid the robust spices. The recipe includes suggestions for toppings such as avocado, lime wedges, radishes, shredded cheese, cilantro, and sliced jalapeños to customize the dish.
The recipe allows for using canned beans by reducing the water and shortening the cooking time to 20 minutes, making it adaptable for convenience and varying ingredient availability.
Ingredients
- 2 tablespoons avocado oil
- 1 white onion chopped, large
- 1 red bell pepper stemmed, seeded, and diced
- 1 green bell pepper stemmed, seeded, and diced
- 1 jalapeno pepper stemmed and diced
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon ground coriander
- ¼ teaspoon oregano dried
- 1 teaspoon salt sea salt
- 1 tablespoon tomato paste
- 3 garlic grated, cloves
- 1 diced fire-roasted tomatoes 14-ounce can
- ½ cup pinto beans or 1 (14-ounce) can, drained and rinsed, dried
- ½ cup Kidney Beans or 1 (14-ounce), drained and rinsed, dried
- 1 cup water
- dried guajillo chili optional
- black pepper freshly ground
Serving options:
- avocado
- lime wedges
- radish sliced
- cheddar cheese grated
- cilantro fresh
- jalapeño sliced
Instructions
- Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 10 minutes. When the Instant Pot is preheated, drizzle the avocado oil into the pot and add the onion, red and green bell pepper, and jalepeño. Cook, stirring occasionally, for 8 minutes, or until the vegetables soften.
- Add the chili powder, cumin, coriander, oregano, salt, and tomato paste and sauté, stirring, for the remaining 2 minutes.
- Add the garlic, tomatoes, pinto and kidney beans, water, and dried chile, if using. Stir, then secure the lid on the Instant Pot and pressure cook on high for 45 minutes. Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir, pressing the dried chile, if using, against the sides of the pot to release its flavor. Remove and discard the chile. Season to taste and serve with desired toppings.
Notes
- If using canned beans instead of dried, reduce the water amount to ¼ cup and decrease the pressure cooking time to 20 minutes.
User Reviews
Overall Rating
5
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