This hearty Instant Pot Chili recipe makes a big batch of creamy, comforting chili that’s perfect for family dinners, potlucks, or game-day gatherings. With a rich beef broth-based sauce and a blend of spices, this chili is sure to become a new favorite. And the best part? It’s incredibly easy to make in your Instant Pot! What sets this recipe apart from others is the addition of a can of diced green chilies for an extra kick of flavor. The beans add natural sweetness, while the tomatoes bring tanginess.

Deliciously crafted with rich ground beef, tender beans, crunchy bell peppers, flavorful tomatoes, and a hint of spicy jalapeño kick. All ingredients are harmoniously combined and cooked to perfection within the pressure cooker, resulting in a rich, fulfilling one-pot dish.

Seeking out warming, comforting chili dishes to spice up your meals? Savor the rich flavors of our signature creamy white chicken chili, a hearty blend of tender chicken, velvety textures, and bold spices that will warm your senses on a chilly day. Indulge in our mouth-watering turkey chili, crafted with a mysterious twist (your guess is as good as mine!)!

Let’s revisit the recipe for the ultimate chili experience. Can I get a recipe for your famous chili? I’m planning a party this weekend and it’s the perfect dish to feed my friends? Here is the rewritten text:

Savor a rich and flavorful pot of Instant Pot chili, featuring tender chunks of ground beef, wholesome beans, and a burst of heat from spicy jalapeños, all perfectly balanced by sweet and crunchy onions and bell peppers. Here’s why you’ll love it:

• Indulge in a hearty serving of slow-cooked, deeply flavored homemade chili, effortlessly prepared without sacrificing precious time on the stovetop?
• This richly flavored beef chili is a true comfort food, boasting a bold blend of spices that’s expertly intensified through the magic of pressure cooking, resulting in a dish that’s both satisfying and deeply flavorful. 
• While opinions about chili’s flavor profile may vary, I’d agree that allowing it to rest in the refrigerator for a day or two can indeed enhance its overall taste and aroma. Conveniently, this recipe is designed for effortless storage and freezing, allowing you to prepare and enjoy it at your leisure.

Chili enthusiasts agree that a few key components elevate this spicy staple to new heights: the depth of beef’s rich flavor, the tanginess of well-balanced tomatoes, and the slow-building heat from judiciously added peppers.

• A mix of white or yellow onions and vibrant red or green bell peppers. These sautéed onions, garlic, and bell peppers create a rich, aromatic flavor base that sets the stage for the bold flavors to come in this hearty chili recipe.
• Whether you’re looking for a moderate kick or something more intense, substitute the jalapeño with your preferred hot pepper of choice. For a milder flavor, consider omitting the chili peppers entirely.
• Consider substituting the beef with equal parts of ground turkey or ground chicken for a leaner alternative.
• This versatile liquid can also be chicken broth. Consider using low-sodium broth or stock to ensure precise management of salt content in your recipes.
• Use chili powder, cumin, and paprika to add depth to your dish, or simplify the process by substituting with a pre-mixed taco seasoning blend for convenience.
• Canned crushed tomatoes and store-bought or homemade tomato sauce – feel free to use the latter if you’re a fan.
• Beans that pair well with chili include kidney beans, pinto beans, and black beans. Before incorporating canned beans into your recipes, make sure to thoroughly drain and rinse them to remove excess sodium and preservatives.
• With or without white or brown sugar to add a hint of sweetness.

In just under an hour, the Instant Pot whips up a rich, full-bodied, and intensely flavorful beef chili that typically takes hours of stovetop cooking to achieve, with minimal effort required from you. Let’s make some chili:

• With the Instant Pot preheated to the sauté setting, heat a small amount of oil and then add the combination of diced onion, bell peppers, jalapeños, and minced garlic, allowing them to cook until they are tender and lightly caramelized. Following cooking, gently transfer the tenderised vegetables to a waiting bowl.
• As the pot remains warm, cook the ground beef, meticulously breaking apart any substantial chunks as you proceed. 

• Carefully remove any lingering fat residue from the pot to make room for a small splash of rich beef broth. Utilize a non-conductive spoon or spatula to delicately scoop up any caramelized residues that have accumulated at the base of the Instant Pot.

• Add your desired spices to the mixture and subsequently deactivate the sauté function. Add the remaining broth, followed by the tomatoes, beans, and a dash of seasonings to the pot. This time,
• Secure the lid tightly and engage the pressure cooker’s high-pressure setting for a 15-minute cooking cycle, concluding with a 10-minute natural pressure release period. As the final moments tick away, carefully release the remaining pressure before lifting the lid.
• Stirring the rich, aromatic chili, I carefully ladle generous portions into bowls, inviting the senses to revel in a medley of textures and flavors. I’m indulging in my go-to topping combination: a rich and tangy blend of sour cream and shredded cheese. Scroll for more serving suggestions!

To achieve ultimate success with your Instant Pot chili recipe, consider these expert-endorsed pointers?

• Add a mixture of one tablespoon of cornstarch and one tablespoon of cold water, whisking until smooth and well combined. Another option is to incorporate 1-2 tablespoons of finely ground masa harina into the dough. Use a fork to roughly crush about half of the cooked beans, then mix them into the other half for added texture and visual appeal.
• Store any leftover portions in the refrigerator for up to 24 hours or consider freezing them for a future meal. By allowing the ingredients to rest, it provides the perfect opportunity for the flavours to harmoniously combine. Please store at room temperature between 15°C to 25°C (59°F to 77°F), avoiding direct sunlight and moisture.
• If you’re not a fan of beans, feel free to omit them from the recipe and boost the quantity of veggies to your liking.

As the first autumn leaves fall, we indulge in copious amounts of chili, regardless of whether it’s a Game Day gathering, a festive holiday party, or a lazy Sunday afternoon spent cozied up indoors. Any self-proclaimed chili aficionado will attest that a bowl of chili is never truly satisfying unless it’s accessorized with an array of tantalizing toppings. Discover these delectable suggestions to indulge your cravings:

• Indulge in the rich flavors of diced avocado, velvety guacamole, or tantalizing creamy avocado salsa for a truly unforgettable taste experience.
• – Greek yogurt works, too!
• Let’s elevate this bowl by topping our Instant Pot chicken tortilla soup with crunchy, flavorful tortilla strips or crispy corn chips, reminiscent of a classic dish like chili.
• Consider using a combination of both: sharp shredded cheddar and a hint of spicy shredded Mexican cheese blend for added depth of flavor.
• Select a bold and zesty red salsa, the vibrant green salsa, or the fresh and tangy pico de gallo to tantalize your taste buds.
• Squeeze a sliver of vibrant lime juice into each bowl, finishing with a flourish as you add a delicate lime wedge for garnish.
• – Green onions, chives, or cilantro.

Savoring a hearty bowl of Instant Pot chili is even more enjoyable when paired with a crispy basket of fried hot water cornbread or flaky, buttery 7Up biscuits – perfect for mopping up every last drop of that rich, savory goodness. Savor a comforting weeknight or weekend dinner by pairing warm chili with a crisp green salad for a satisfying contrast of flavors and textures. Alternatively, try a vibrant Southwestern-inspired twist on the classic Cobb salad for a flavorful and refreshing accompaniment. We delight in serving chili generously over sizzling hot dogs to create indulgent and effortless chili dogs.

Hosting on Football Sunday? Craft a DIY chili bar experience by offering a substantial batch of homemade chili alongside an array of customizable toppings. Paired with a crisp pint of beer, the evening’s festivities unfold with beer bread and an assortment of delectable bites, including the addictive hot corn dip, roasted veggie nachos that tantalize the taste buds, and the savory allure of cowboy caviar. You can transfer this Instant Pot chili to your slow cooker and set it to the keep-warm function for serving. 

Having followed this blog for some time, readers are well aware that I’m not typically inclined towards preparing chili in my slow cooker. While I appreciate the dish’s nuances, I feel that the flavors somehow plateau and don’t quite live up to my expectations. If you’re craving a hearty, warming bowl of goodness, I invite you to try my recipe for slow cooker taco truck chili and bring out your trusty Crock Pot. I find that making this chili in the Instant Pot yields a more flavorful result when reheated in the slow cooker.

• Storing leftover Instant Pot chili: Keep it fresh for up to 3-4 days by transferring the cooked meal to an airtight container, ensuring a tight seal, and refrigerating it at a temperature of 40°F (4°C) or below. This culinary delight only gets more delicious with time.
• Warm heat-stabilized chili gently over low heat or in short intervals within a microwave, whisking frequently to ensure even temperature distribution.

Yes! Chili proves to be an excellent candidate for freezing, allowing you to preserve leftovers for a future meal date. To preserve freshness, store the chili in an airtight, freezer-safe container or freezer bag and maintain its frozen state for approximately one to two months. Before reheating the chili, defrost it in the refrigerator.

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