Ready to spice up supper? Our Instant Pot Chili is a tasty, quick fix that brings flavor and ease to your dinner table. Perfect for busy nights!
Chili lovers, gather 'round! Imagine a cozy bowl of rich and hearty chili, ready in a snap and bursting with flavor. Welcome your new kitchen hero—the Instant Pot!
This handy gadget transforms simple ingredients into a delicious dish with minimal effort. With ground hamburger, a splash of cumin, and a bit of chili powder, you're just moments away from magic.
Perfect for busy nights, this recipe brings ease and versatility, letting you enjoy a meal that's both comforting and satisfying. Who knew cooking could be this effortless and fun? Your taste buds are in for a treat!
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You'll Love this Recipe ⭐
- Simplicity and Ease of Preparation
- Rich Flavor Profile
- Versatile and Customizable
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Ground hamburger
- Onion
- Rotel tomatoes
- Crushed tomatoes or diced
- Ground cumin
- Chili powder
- Curry powder
- Beef broth
- Tomato paste optional
🔪 How to Make Instant Pot Chili
Fire up the Instant Pot on Sauté mode. Toss in the ground beef and onions, cooking until fully done.
Pour in the tomatoes, cumin, chili powder, curry powder, and beef broth.
Skip the stirring for now; just pop the lid on the Instant Pot, making sure the valve is set to SEALING.
Hit the CHILI/BEAN button and adjust the timer to 12 minutes. Let it cook and release on its own. Once all the steam is gone, switch the valve to release.
Want a thicker chili? Stir in some tomato paste until it’s smooth and warmed through.
Dish it up and dig in!
⭐ Tips and Tricks for the Best Chili in the Instant Pot⭐
- Thicken Up: If your chili is looking a bit too soupy, stir in a tablespoon or two of tomato paste. Think of it as a rescue mission on a cold winter's night! Your chili will thank you for the extra body and depth.
- Simmer Longer: After the cooking cycle, let it sit on sauté mode for a few extra minutes. This helps to thicken the chili as excess liquid evaporates. It's like letting a pot of gold simmer to perfection.
- Use Cornstarch Slurry: Mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into your chili. It’ll thicken up instantly, much like adding a layer of velvet.
- Adjust Liquid Ingredients: Next time, reduce the amount of beef broth for thicker chili. Less broth equals more flavor density—a trick as old as chili itself.
- Mild It Down: If you’ve accidentally turned your chili into a heat wave, add dairy (like sour cream or cheese) right before serving. It’s like giving your taste buds a cool splash on a summer day.
- Heat It Up: Crank up the heat with fresh jalapeños or a dash of cayenne pepper. Add them gradually and taste as you go. It’s a little like turning up the dial on a spicy radio station.
- Balance Flavors:Â A pinch of sugar or a splash of vinegar can balance the spiciness without muting the flavor. These tiny tweaks can transform your chili into a masterpiece.
- Herbs and Spices:Â Experiment with additional spices like smoked paprika or more cumin, which can add warmth without resorting to outright heat.
📖 Variations
Vegetarian and Vegan Options
Turning traditional chili into a plant-based delight is as easy as pie. Who says you need meat to enjoy a bowl of hearty chili? Here’s how you can keep it flavor-packed without the beef:
- Beans, Beans, Beans:Â Think black beans, kidney beans, or chickpeas. These legumes not only add texture and protein but also soak up the spices beautifully. Imagine them as tiny flavor sponges in your pot.
- Bell Peppers:Â Dice and add a mix of colorful bell peppers. They bring a sweet, crunchy contrast to the softness of the beans, like a burst of sunshine in your bowl.
- Mushrooms:Â Finely chop some mushrooms to mimic the meat's texture. They add an earthy flavor that makes this chili feel substantial and satisfying. It's umami magic right there.
- Lentils:Â These hearty legumes are protein-packed and excellent beef substitutes. Cook them right in the Instant Pot, and let them soak in the rich, spicy broth until they're tender.
Alternative Protein Sources
- Turkey: Swapping in ground turkey is a breeze. It’s lighter but still robust enough to hold its own against the bold spices. Think of it as a healthier dance partner for your chili spices.
- Tofu:Â For a vegan-friendly twist, diced tofu works wonders. Press it first to remove excess moisture, then let it absorb all that flavorful goodness while it cooks. Even meat-lovers will be tempted by its hearty chew.
- Chicken: Shredded or chopped chicken breast makes for a leaner chili. Just add it to the Instant Pot, and let those chili flavors infuse into every piece. It’s like turning Sunday dinner into chili night!
- Quinoa: For a protein punch that’s also gluten-free, toss in some cooked quinoa. Its fluffy texture lightens up the chili while adding a satisfying bite.
How Many Weight Watchers Points in Chili
This is a pretty lean recipe. Since we are using 90% lean ground beef, it comes in at 1 point each when it is broken into 4 servings. You can add other toppings to the recipe, but make sure to add that into your point counts.
More Instant Pot Recipes To Try
Instant Pot Chili
Ingredients
- 1 LB 90/10 ground hamburger
- 1 smal onion diced
- 10 oz Rotel tomatoes
- 28 oz crushed tomatoes or diced
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1 tbsp curry powder
- 28 oz beef broth
- 6 oz tomato paste optional
Instructions
- Turn the Instant Pot on to Sauté mode. Add in hamburger and onion, cooking through.
- Add the tomatoes, cumin, chili powder, curry powder, and beef broth to the Instant Pot.
- Without stirring, add the lid to the Instant Pot, ensuring the valve is set to SEALING MODE.
- Turn the Instant Pot on by hitting the CHILI/BEAN BUTTON and adjusting the time to set to 12 minutes. Allow the Instant Pot to cook and release naturally. Once there is no more steam you can set the valve to release.
- If the chili isn't as thick as you'd like, add in the tomato paste and stir to ensure the tomato paste breaks down and heats through.
- Serve and enjoy!
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