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To make the best Instant Pot chili, you need key ingredients. First, use one pound of ground beef or turkey. This meat gives the chili a hearty base. Next, add two cans of beans: black beans and kidney beans. Rinse and drain them well before use.

Best Instant Pot Chili

Discover how to make the best instant pot chili that will warm your heart and satisfy your cravings! This easy and flavorful recipe features ground meat, beans, and aromatic spices, perfectly cooked in just 15 minutes. Whether you're entertaining friends or looking for a cozy family meal, this chili is customizable and delicious. Click through to explore full details and elevate your chili game today!
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Ingredients
  

1 lb ground beef or turkey

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup beef or vegetable broth

1 jalapeño, diced (optional, for extra heat)

Fresh cilantro, for garnish

Sour cream and shredded cheese, for serving (optional)

Instructions
 

Sauté the Aromatics: Turn the Instant Pot to the 'Sauté' function. Add the ground beef or turkey, breaking it apart with a spoon. Cook until browned, about 5 minutes. Drain excess fat if necessary.

    Add Vegetables: Add the diced onion, garlic, and bell pepper to the Instant Pot. Sauté for an additional 3-4 minutes until the vegetables begin to soften.

      Season It Up: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. If using, add the diced jalapeño for extra heat. Cook for 1-2 minutes until spices are fragrant.

        Combine Remaining Ingredients: Pour in the crushed tomatoes, black beans, kidney beans, and broth. Stir well to combine all ingredients.

          Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' option and set the timer for 15 minutes.

            Natural Release: Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.

              Serve: Open the lid, stir the chili, and taste for seasoning. Adjust as necessary. Garnish with fresh cilantro and serve with sour cream and shredded cheese if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6