Instant Pot Chili

Chili is more than just a dish; it's a culinary tradition deeply rooted in Tex-Mex cuisine, celebrated for its bold flavors and comforting warmth. Originating in the heart of Texas, chili has evolved over the years, becoming a staple for gatherings, cook-offs, and family dinners alike. Its versatility allows for a myriad of variations, making it a favorite among home cooks and professional chefs. In Tex-Mex cuisine, chili often combines the rich, spicy flavors of the Southwest with elements like beans, tomatoes, and robust spices, resulting in a hearty meal that satisfies.

Discover the warmth and flavor of Spicy Tex-Mex Instant Pot Chili, a perfect combination of savory ground meat, beans, fresh veggies, and a blend of spices. This easy recipe takes advantage of the Instant Pot's quick cooking capabilities, allowing you to enjoy a hearty and comforting meal in no time. Whether hosting a gathering or preparing a weeknight dinner, this chili is versatile and satisfying, making it an essential addition to your recipe collection.

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Ingredients

1 pound ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

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

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

1 can (28 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 cups beef or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, cilantro

Instructions

Sauté the Base:

- Set the Instant Pot to Sauté mode and add the olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened.

- Add the minced garlic and sauté for another 30 seconds until fragrant.

Brown the Meat:

- Add the ground beef or turkey to the pot, breaking it apart with a spatula. Cook for about 5-7 minutes until browned. Drain any excess fat if necessary.

Add the Flavorings:

- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for another minute to toast the spices.

Combine Ingredients:

- Add the tomato paste, diced tomatoes (with juices), black beans, kidney beans, and broth. Stir to combine everything well.

Pressure Cook:

- Close the Instant Pot lid, ensuring the vent is set to Sealing. Set it to Manual or Pressure Cook on high for 15 minutes.

Natural Release:

- After the cooking time is finished, allow a natural pressure release for 10 minutes, then carefully vent any remaining pressure.

Serve:

- Open the lid and stir the chili. Taste and adjust seasoning if needed. Serve hot, topped with your choice of shredded cheese, sour cream, chopped green onions, avocado, or cilantro.

Prep Time, Total Time, Servings: 10 mins | 35 mins | 6 servings