Description
Hearty Instant Pot Chili packed with bold spices, beans, and meat—an easy, comforting one-pot meal for busy nights.
Ingredients
Scale
- 2 pounds ground beef or ground turkey
- 2 small green peppers (about 2 cups diced)
- 1 small yellow onion (about 1.5 cups diced)
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can water (use tomato sauce or paste can)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne
- ½ tablespoon salt
- 1 teaspoon white pepper
Instructions
- Set the Instant Pot to Sauté mode. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks.
- Add diced onion and green peppers. Sauté for 3–5 minutes until softened.
- Turn off sauté mode. Stir in chili powder, cumin, paprika, garlic powder, onion powder, chipotle powder, cayenne, salt, and white pepper.
- Add tomato paste and mix thoroughly to coat the meat and vegetables.
- Pour in diced tomatoes, tomato sauce, water, and kidney beans. Stir well, scraping the bottom to prevent sticking.
- Seal the lid and cook on High Pressure for 15 minutes.
- Allow a Natural Pressure Release for 10 minutes, then carefully vent remaining pressure.
- Stir well and adjust seasoning to taste before serving.
Notes
For thicker chili, let it rest on Sauté (Low) for 5–10 minutes after cooking.
Flavor improves even more after resting for 30 minutes.