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Instant Pot Chili

A warm and comforting dish filled with rich flavors, tender beans, and vibrant vegetables, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons avocado oil This healthy oil adds richness without overwhelming the flavors.
  • 1 large white onion, chopped Sweet and aromatic, the onion creates a fantastic base for our chili.
  • 1 each red bell pepper, seeded and diced Adds a pop of sweetness and color.
  • 1 each green bell pepper, seeded and diced Contributes a fresh, crisp flavor.
  • 1 each jalapeño pepper, diced Adds a little heat.
Spices
  • 2 tablespoons chili powder Defines the chili’s character.
  • 1 teaspoon ground cumin Enhances the overall flavor profile.
  • ½ teaspoon ground coriander Adds subtle citrusy notes.
  • ¼ teaspoon dried oregano Enhances the chili with aromatic charm.
  • 1 teaspoon sea salt Essential for flavor.
Main ingredients
  • 1 tablespoon tomato paste Provides a deep tomato flavor.
  • 3 cloves garlic, grated Infuses with aromatic essence.
  • 1 14-ounce can diced fire-roasted tomatoes Offers depth and richness.
  • ½ cup dried pinto beans Can substitute with 1 (14-ounce) can, drained and rinsed.
  • ½ cup dried kidney beans Can substitute with 1 (14-ounce) can, drained and rinsed.
  • 1 cup water Helps create the desired consistency.
  • 1 each Dried Guajillo chiles (optional) For extra flavor and heat.
Toppings (Optional)
  • 1 each Avocado Perfect as a topping.
  • 1 each lime wedge Adds a burst of acidity.
  • 1 each sliced radishes Great for crunch.
  • 1 cup grated cheddar cheese Adds gooey richness.
  • ¼ cup fresh cilantro Lends a refreshing contrast.
  • 1 each sliced jalapeños For an added kick.

Method
 

Preparation
  1. Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 10 minutes. Once preheated, drizzle the avocado oil into the pot and add the chopped onion, red and green bell peppers, and diced jalapeño. Cook for about 8 minutes or until the vegetables become soft.
  2. Stir in the chili powder, ground cumin, ground coriander, dried oregano, sea salt, and tomato paste. Sauté together for an additional 2 minutes.
  3. Add the grated garlic, fire-roasted tomatoes, pinto and kidney beans, water, and the optional dried Guajillo chile if using. Stir to combine all the ingredients.
Cooking
  1. Secure the lid on the Instant Pot and select the pressure cook function set to high for 45 minutes. After cooking, allow the pressure to release naturally, typically taking 20 to 30 minutes.
  2. When the float valve drops, remove the lid. Stir the chili gently and press the dried Guajillo chile against the pot if you've used it. Discard the chile and season to taste.
Serving
  1. Serve the chili hot, optionally garnished with avocado, lime wedges, sliced radishes, cheddar cheese, and cilantro.

Notes

For extra flavor, consider browning meat before adding the vegetables. To customize the chili, adjust spices to your preference and increase heat with more jalapeños or cayenne pepper. Leftovers can be stored for up to 3 days in the refrigerator and frozen for up to 3 months.