Instant Pot Chili Recipe

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

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the overall flavor with its aromatic qualities.

Diced tomatoes: Adds a tangy and juicy element to the chili.

Kidney beans: Adds texture and protein, making the chili more filling.

Black beans: Adds a different texture and additional protein.

Chili powder: Provides the signature spicy and smoky flavor of chili.

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

Paprika: Adds a subtle sweetness and color to the chili.

Beef broth: Adds depth of flavor and helps to create the chili's base.

Salt: Enhances all the flavors in the chili.

Pepper: Adds a bit of heat and enhances the overall flavor.

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, rich flavor. Additionally, after adding the diced onion and minced garlic, let them sauté until the onion is fully translucent and the garlic is fragrant, which will enhance the overall depth of flavor in your chili.

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

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the chili well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar garlicky taste.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will give a similar tomato base but with a smoother texture.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, offering a different but pleasant texture and taste.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can replicate the heat and smokiness of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a unique twist to the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the chili.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still providing a savory base.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the depth of the chili.

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

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled chili into airtight containers. For optimal freshness, use containers that are specifically designed for freezing, as they help prevent freezer burn.

• Label each container with the date and contents. This ensures you can keep track of how long the chili has been stored and avoid any mystery meals.

• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 4 days.

• For long-term storage, place the containers in the freezer. The 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 if frozen. This gradual thawing process helps maintain the integrity of the ingredients.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe dish, stirring every minute to ensure even heating.

• If the chili appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency. Adjust the seasoning with salt and pepper as needed.

• 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 a damp paper towel to prevent splatters. 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.

• On the stovetop, pour the leftover chili into a saucepan. Heat over medium heat, stirring occasionally, until it reaches your desired temperature. If the chili has thickened too much, add a bit of beef broth or water to loosen it up.

• If you have an Instant Pot, you can reheat the chili using the sauté function. Pour the chili into the pot and set it to sauté mode. Stir frequently until it’s heated through. This method is great for maintaining the chili's texture.

• For a slow and steady approach, use a slow cooker. Transfer the chili to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect if you’re reheating a large batch and want to keep it warm for a longer period.

• If you prefer oven reheating, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish, cover it with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through. Stir halfway through the cooking time for even heating.

• Instant Pot: This is the main appliance used for cooking the chili. It combines the functions of a pressure cooker, slow cooker, rice cooker, and more.

• Sauté function: This function on the Instant Pot allows you to brown the ground beef and sauté the onions and garlic directly in the pot.

• Wooden spoon: Used for stirring the ingredients together and ensuring they are well combined.

• Measuring spoons: Essential for accurately measuring out the chili powder, cumin, and paprika.

• Measuring cup: Used to measure the beef broth.

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

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

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

• Colander: Used for draining and rinsing the kidney beans and black beans.

• Ladle: Useful for serving the hot chili into bowls.

Pre-chop ingredients: Dice the onion and mince the garlic ahead of time to streamline the cooking process.

Use canned beans: Opt for canned beans instead of dried ones to save soaking and cooking time.

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

Instant pot settings: Familiarize yourself with the Instant Pot settings to switch between modes quickly.

Pre-measure spices: Measure out the chili powder, cumin, and paprika before starting to save time during cooking.