Quick & Easy Instant Pot Chili

Substitutions & Variations

• Meat: You can make this chili using ground chicken or ground turkey as well.
• Vegetarian: Omit the beef and bulk it up with extra beans and veggies.
• Seasoning: You can replace the individual spices with a taco seasoning instead. You can also add some liquid smoke or smoked paprika for a smoky flavor.
• Spice level: Adjust to your liking. If you can handle keeping some of the seeds in the jalapenos, go for it. Keep it mild for the kids!
• Broth: I highly recommend using a homemade beef bone broth, but store-bought works too.

Favorite Toppings

There are so many ways to top your bowl of chili!

If you’re hosting a large crowd, setting up a DIY chili bar is always a hit at parties! The chili stays on the pressure cooker’s warm function and people can serve themselves. Have an assortment of toppings available for people to choose themselves.

Here are a few ideas:

• Freshly grated cheddar cheese
• Bacon crumbles
• Sour cream or Greek yogurt
• Diced or sliced avocado
• Guacamole
• Cilantro
• Chives
• Tortilla strips

Ingredients Needed

• Ground beef: I usually aim to find 100% grass-fed beef whenever possible. This isn’t the same as organic beef, and either choice (much like commercially raised beef) can come with its benefits and drawbacks. You use whatever works for you and your family.
• Onion & celery: These get cooked down with the beef to create the base of the chili. Together they add so much flavor!
• Tomatoes: What’s chili without tomatoes?! I use fresh diced tomatoes but if you have a can of tomatoes on hand, you can go ahead and use that instead.
• Jalapeno: Before you finely chop the jalapeno, be sure to remove the seeds! This is where most of the heat lives. You’ll still get a slight heat without the seeds, but nothing overly spicy.
• Tomato sauce: A delicious tomato base in chili gives it a delicious flavoring while the acid helps to cut through the meat and beans. It’s a very nice balance.
• Beans: I use both kidney beans & garbanzo beans, rinsed and drained. This is my favorite combination, but you can use any combination of beans you like or just keep it to one type.
• Water: Chili, of course, needs some liquid but so does the Instant Pot. Without it, the Instant Pot won’t come to pressure or create steam inside to cook the chili. For extra flavor and nutrients, swap the water for bone broth.
• Chili spices: Chili powder, sea salt, ground cumin, salt, and pepper.

Recipe Tips

• Cutting jalapenos. When slicing the hot peppers, use a pair of gloves if you have them. If not, just be sure to wash your hands before touching your face. It burns, so don’t even think about rubbing your eyes!
• If you like your chili a bit thicker, once you’ve opened the lid, put it back on sauté and allow it to simmer for a few extra minutes.
• I usually use lean ground beef to keep it as light as possible while still keeping the flavor. The seasoning and liquids add so much flavor to this easy Instant Pot chili as is, so I don’t need to worry about getting ground beef with higher fat content.