Instant Pot Chili

It's official over here at Delish: The Instant Pot is a gift to chili-lovers everywhere. And I'm pleased to say that this recipe has become an absolute staff favorite. The amazing thing about the Instant Pot is that it offers incredible speed and convenience without any sacrifice on the flavor front. No more sweating over a hot stove, forever standing and stirring and standing and stirring…. okay, one thing you definitely want to do is to first sauté the veggies; that is a crucial step. After that, though, it's all set-it-and-forget-it ease.

What People Are Saying:
"My favorite chili recipe for the instant pot!! Have shared with ALL my friends! Thanks!" - OrangeFish

"This is my favorite recipe! I love to make it to share, and everyone loves it!" - Simkatie

How To Make Instant Pot Chili

INGREDIENTS

• Tomato Paste: As I see it, tomato paste is less about the tomato, more about the glutamates, i.e., the umami, i.e., the intense savoriness it brings to everything it touches. It just sets you up for big flavor!
• Ground Beef: For this chili, I prefer 80-percent lean ground beef.
• Beef Broth: I like my chili beefy, so I turn to beef broth to amplify the flavor of the ground beef. Stick with low-sodium broth so you have more control over the seasoning.
• Beans: Though some purists (looking at you, Texas) will swear that beans have no place in chili con carne, I'm no traditionalist and I find that not one but two types of beans—kidney and black—brings all sorts of good things to the chili: heartiness, creaminess, textural variety.
• Fire-Roasted Diced Tomatoes: Smoky and sweet, these tomatoes bring extra depth to chili.
• Chili Powder: Chile powder is not just ground chiles; it's a blend of cumin, oregano, garlic, onion, and chile powder (usually ancho) that truly defines the flavor of chili.
• Cheddar & Sour Cream: These toppings mellow out the spice heat and give every bite a satisfying, creamy richness.

STEP-BY-STEP INSTRUCTIONS

First, let's work on the base of our chili. Hit that Sauté button and heat some olive oil. Cook the onion until it's softened and translucent, then the garlic until it's fragrant, and then the tomato paste until it's combined and darkened a shade. (Don't add the garlic at the same time as the onion or it'll burn.) Stir often during the sautéing stage to avoid scorching the aromatics—Instant Pot inserts are fairly thin and can get very hot. Now add the ground beef and cook, breaking it up, until it is no longer pink.

Congratulations, you've gotten the hard part out of the way. Add the broth, beans, and spices, season with salt and pepper, and stir to combine. Lock the lid on, turn the valve to Sealing, and cook on high pressure for 14 minutes.

When the time is up, let the pressure release naturally. Heads-up, this could take 30 minutes or so, but trust me, your patience will be rewarded with deeper, more harmonious flavor.

While you're waiting for the pressure to dissipate, prep your toppings: Coarsely grate the cheddar, thinly slice some scallions, pluck some cilantro leaves along with their tender stems (there's good flavor in those stems!), and cut a lime into wedges. And finally, when the pressure has released, divide the chili among bowls and top to your heart's content.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Slow release and the science of a slow cool: Resist the temptation for a quick release once your Instant Pot timer goes off. Why? Have you ever wondered why certain dishes taste better as they sit? There’s actually science behind that: chemical reactions take place while foods cook AND while they cool down. A longer cooling time means more time for those reactions to take place, augmenting flavor. (Once a food has completely cooled, those reactions stop taking place.)

Variations

Beyond the signature ingredients—chili powder, cumin, etc.—chili offers a semi-blank template for experimentation. Of course, you can add (or omit) any beans you like; ground turkey or pork work wonderfully. How about a chipotle chile or two? Try a tablespoon of soy sauce to up the umami. And on, and on.

Storage

If you have any leftover chili, let it cool before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat in a saucepan over medium heat, stirring occasionally and adding a tablespoon or two of water to loosen if needed (the chili will thicken in the fridge), until warmed through.