Instant Pot Chili Recipe

Set your Instant Pot to “Sauté” mode and heat olive oil.

Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.

Add ground beef, breaking it up with a spoon, and cook until browned (about 5 minutes).

Stir in the bell peppers and cook for another 2 minutes.

Drain any excess grease if necessary.

2. Add the Seasonings & Liquids
Stir in chili powder, cumin, smoked paprika, cayenne, oregano, cinnamon, salt, and pepper. Mix well to coat the meat.

Add diced tomatoes, tomato sauce, tomato paste, diced tomatoes with green chilies, and beef broth. Stir to combine.

Add drained beans, but do not stir (this helps prevent burning at the bottom).

3. Pressure Cook the Chili 🌶️🍲
Close the Instant Pot lid and set the valve to “Sealing.”

Select “Pressure Cook” (or “Manual”) and set to “High Pressure” for 15 minutes.

Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

4. Serve & Garnish! 😋
Stir the chili well and taste for seasoning adjustments.

Serve hot and top with your favorite toppings.

Topping Ideas:
Shredded cheese (cheddar, Monterey Jack)

Sour cream (for creaminess)

Sliced jalapeños (for extra heat)

Diced avocado (for a fresh touch)

Chopped cilantro or green onions

Tortilla chips or cornbread (for crunch!)

Make-Ahead & Storage Tips: