Instant Pot Chili
User Reviews
5.0
60 reviews
Excellent
-
Servings
4
-
Cuisine
Vegetarian, Vegan, gluten-free
Instant Pot Chili
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This Instant Pot chili recipe is a quick, easy, and flavorful meal! Filled with beans, tomatoes, and veggies, it's great for game day or busy weeknights. Dried and canned beans both work well here. If you're using canned beans, find a few tweaks to the instructions in the notes below.
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Ingredients
- 2 tablespoons avocado oil
- 1 large white onion chopped
- 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 ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ½ cup dried pinto beans or 1 (14-ounce) can, drained and rinsed*
- ½ cup dried kidney beans or 1 (14-ounce), drained and rinsed*
- 1 cup water*
- dried guajillo chile optional
- freshly ground black pepper
Serving options:
- avocado
- Lime wedges
- sliced radishes
- grated cheddar cheese
- fresh cilantro
- Sliced Jalapenos
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, reduce the water to 1/4 cup. (The pot might seem dry at first, but the vegetables will release moisture as the chili cooks.) Reduce the pressure cooking time in Step 3 to 20 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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