Instant Pot Chili Recipe

This is another recipe that we have been growing ingredients for, we love chili on rainy days or cold winter days. And making this Instant Pot chili recipe in an instant pot is a game changer. It's fast, and it is flavorful.

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Instant Pot Chili Recipe

This recipe is perfect for those days when you crave a warm and comforting meal that's packed with flavor. With the help of your trusty instant pot, you can have a delicious pot of chili ready in no time. Let's dive into the recipe and get cooking!

One thing I love about using my Instant Pot for chili instead of a crockpot, which is how I cooked it for years, is that you can do everything in one pot. No more browning the ground beef in a frying pan and then transferring it to your slow cooker.

What you need:

• 1/4 cup white flour
• 4 tsp chili powder
• 2 tsp crushed red pepper flakes
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp white sugar
• 2 tbsp cumin
• 2 tsp parsley flakes
• 2 tsp basil
• 1 medium onion, diced
• 1 medium red pepper, diced
• 1 cup beef stock
• 1 can black beans
• 1 can red kidney beans
• 1 can of diced tomatoes
• 2 lbs ground beef

To get started set your instant pot to saute mode and add the ground beef.

Cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain the beef, you don't want greasy chili. Dump your ground beef back into the Instant Pot, and start adding stuff to it.

You could saute your vegetables, but honestly, it is just more work and takes time that I just don't want to put into cooking when I have other homestead or homeschool things to do. Instead…

I toss everything into my Instant Pot along with the ground beef. Drain and rinse your kidney beans and black beans of course.

Dump in the diced tomatoes, beef broth, chili powder, crushed red pepper flakes, garlic powder, onion powder, sugar, cumin, parsley, basil, flour, salt, and pepper.

Give everything a good stir to combine. I mean a really good stir so you don't end up with clumps of flour.

Secure the lid of the instant pot and set it to manual or pressure cook mode on high. Cook for 20 minutes, allowing the flavors to meld together and the chili to thicken.

Once the cooking time is complete, let the pressure release naturally for about 10 minutes before carefully doing a quick release of any remaining pressure. Or let it completely naturally release. Either way, you end up with a delicious chili. I only do a quick release if we are hungry and in a hurry.

Give the chili a final stir, it's going to look more soup-like consistency when you first open it.

Serve the instant pot chili hot, ladled into bowls. Top each bowl with your choice of optional toppings, such as shredded cheese, sour cream, chopped green onions, cilantro, or even some crunchy tortilla chips.

And there you have it—a delicious and easy instant pot chili recipe that will satisfy your cravings for a hearty and flavorful meal. Feel free to customize it by adding your favorite spices or additional vegetables.

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