Get ready to warm up with a hearty bowl of chili, courtesy of your trusty Instant Pot! With its pressure-cooking powers, this versatile kitchen appliance makes it easy to whip up a delicious and satisfying pot of chili in no time. In fact, we’ve rounded up 18 mouth-watering instant pot chili recipes that are sure to become new favorites.
From classic beef-based concoctions to vegetarian black bean masterpieces and spicy turkey twists, there’s something for everyone on this list. Whether you’re a fan of bold flavors or comforting, old-fashioned goodness, these recipes will guide you in creating the perfect bowl of chili to cozy up with on a chilly day.
So, which one will you start with? Grab your Instant Pot and let’s get cooking!
Classic Beef Instant Pot Chili
A hearty, comforting chili recipe that’s perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cans (14.5 oz each) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Press “Saute” on the Instant Pot and cook the ground beef, breaking it up with a spoon, until browned.
2. Add the onion, garlic, bell peppers, chili powder, cumin, paprika, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, and beef broth.
4. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” mode and cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Vegetarian Black Bean Chili
This hearty vegetarian black bean chili is a flavorful and nutritious meal perfect for a chilly evening or a quick lunch. With its blend of spices, rich beans, and tender vegetables, this recipe is sure to become a favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the black beans, diced tomatoes, chili powder, and cumin. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
White Chicken Chili
This hearty and comforting recipe is perfect for a chilly evening or a quick weeknight dinner. With the combination of tender chicken, creamy sauce, and aromatic spices, you’ll be hooked!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) white kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Spicy Turkey Chili
A hearty and flavorful chili recipe that’s perfect for a cold winter’s day. This spicy turkey chili is packed with protein, fiber, and a kick of heat.
Ingredients:
– 1 lb ground turkey
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup chicken broth
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Cook the ground turkey in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are soft.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, and chicken broth. Season with salt and pepper to taste.
5. Simmer for 30 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Three-Bean Instant Pot Chili
Quickly cook up a hearty and flavorful chili with this easy recipe that’s perfect for a weeknight dinner or game-day gathering.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked pinto beans
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) crushed tomatoes
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are soft.
3. Stir in chili powder, cumin, salt, and pepper.
4. Add the cooked beans, diced tomatoes, crushed tomatoes, and 1 cup of water.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Sweet Potato and Quinoa Chili
This hearty chili recipe combines the natural sweetness of sweet potatoes with the nutty flavor of quinoa, perfect for a cozy evening meal.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup quinoa, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Cook quinoa according to package instructions. Set aside.
4. In a large pot, sauté onion, garlic, and bell pepper in the remaining 1 tablespoon olive oil over medium-high heat until tender.
5. Add cumin, smoked paprika, salt, and pepper. Stir for 1 minute.
6. Add roasted sweet potato, diced tomatoes, and cooked quinoa to the pot. Simmer for 10-15 minutes or until heated through.
Cooking Time: 45-50 minutes
Pumpkin Chili with Ground Beef
This hearty chili combines the warmth of ground beef with the comforting sweetness of pumpkin, making it a perfect dish for a chilly fall or winter evening.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) pumpkin puree
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, red kidney beans, pumpkin puree, and water. Bring to a simmer.
5. Reduce heat to low and let the chili cook, covered, for 30 minutes.
Cooking Time: 30 minutes
Smoky Chipotle Chili
A hearty and flavorful chili recipe that combines the richness of beef with the smokiness of chipotle peppers, perfect for a cozy evening.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, chopped
– Salt and pepper, to taste
– Optional: sour cream, shredded cheese, and diced onions for toppings
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender.
3. Stir in the chili powder, cumin, smoked paprika, and chipotle pepper. Cook for 1-2 minutes.
4. Add the diced tomatoes and kidney beans to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Keto-Friendly Chili with Cauliflower
This recipe transforms traditional chili into a keto-friendly delight by substituting ground beef with cauliflower and adding creamy coconut milk. Enjoy the rich flavors without compromising your dietary restrictions.
Ingredients:
– 1 head of cauliflower, grated
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of chicken broth
– 1/4 cup of coconut milk
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese
Instructions:
1. In a large skillet, cook the grated cauliflower over medium-high heat until it’s browned and tender, about 5-7 minutes.
2. Add the diced onion and minced garlic to the skillet and continue cooking for an additional 3-4 minutes.
3. Stir in the chili powder, diced tomatoes, chicken broth, and coconut milk. Bring the mixture to a simmer.
4. Reduce heat to low and let it cook for at least 20 minutes or up to several hours for optimal flavor.
5. Season with salt and pepper to taste.
6. Serve hot with your desired toppings.
Cooking Time: 30-45 minutes
Buffalo Chicken Chili
A twist on traditional chili, this recipe combines the flavors of buffalo chicken wings with a hearty and comforting bowl of goodness.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp hot sauce (Frank’s RedHot or similar)
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper to taste
– 8 oz cream cheese, softened
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Stir in hot sauce, chili powder, salt, and pepper.
4. Add the diced tomatoes and kidney beans; simmer for 10-15 minutes or until the flavors have melded together.
5. Stir in cream cheese until melted and smooth.
Cooking Time: 30-40 minutes
Serve: With crusty bread, shredded cheddar cheese, and your favorite toppings!
Loaded Chili with Corn and Cheese
A hearty, comforting chili recipe loaded with sweet corn, creamy cheese, and savory ground beef.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups canned crushed tomatoes
– 1 cup frozen corn kernels
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8 oz cheddar cheese, shredded
– Optional toppings: sour cream, diced onions, tortilla chips
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and bell peppers to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the crushed tomatoes, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
4. Reduce heat to low and let the chili cook for 20-25 minutes or until flavors have melded together.
5. Stir in the corn kernels and cook for an additional 5 minutes.
6. Top with shredded cheddar cheese and serve hot with desired toppings.
Cooking Time: 35-40 minutes
Lentil and Veggie Chili
Warm up with this comforting and nutritious lentil-based chili recipe, packed with a variety of vegetables and aromatic spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 2 medium carrots, peeled and grated
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. While lentils cook, sauté onion, garlic, bell peppers, and carrots in a little oil until vegetables are softened.
3. Add cooked lentils, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
4. Simmer for an additional 10-15 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: Approximately 40-50 minutes
Barbecue Pork Chili
A hearty and flavorful chili recipe that combines the rich taste of barbecue with the comfort of a warm bowl of chili.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp tomato paste
– 2 cups barbecue sauce
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper, to taste
– 8 oz beef broth
Instructions:
1. In a large pot or Dutch oven, cook the pork over medium-high heat until browned on all sides.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are softened.
3. Stir in tomato paste, barbecue sauce, diced tomatoes, chili powder, salt, and pepper.
4. Pour in beef broth and bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until the pork is tender.
Cooking Time: 1 hour
Mexican-Style Chili with Chorizo
Mexican-Style Chili with Chorizo Recipe
Experience the bold flavors of Mexico with this hearty and aromatic chili recipe, featuring spicy chorizo sausage.
Ingredients:
– 1 lb boneless beef chuck, cut into 1-inch cubes
– 1/2 cup diced onion
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4 slices of Mexican chorizo sausage, casings removed
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and jalapeño to the pot; cook until the vegetables are soft, about 5 minutes.
4. Add the cumin, smoked paprika, salt, and pepper to the pot; cook for 1 minute.
5. Add the diced tomatoes, beans, and browned beef back into the pot.
6. Crumble the chorizo sausage into the pot and stir to combine.
7. Reduce heat to low and simmer, covered, for 30 minutes or until the flavors have melded together.
Cooking Time: 40 minutes
Serve: Garnish with chopped cilantro and serve over rice or with crusty bread.
Bison and Bacon Chili
This hearty chili recipe combines the rich flavor of bison with the smokiness of bacon, perfect for a cold winter’s night.
Ingredients:
– 1 lb ground bison
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Cook the bacon in a large pot over medium-high heat until crispy. Remove from pot.
2. Add the chopped onion, minced garlic, and red bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Add the ground bison, chili powder, cumin, paprika, and salt. Cook, breaking up with a spoon, until browned, about 7-8 minutes.
4. Add the cooked bacon, diced tomatoes, and beef broth to the pot. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chili has thickened slightly.
Cooking Time: 45-50 minutes
Slow-Cooked Style Instant Pot Chili
Warm up with a comforting bowl of slow-cooked chili, perfectly seasoned and tenderly cooked to perfection using your trusty Instant Pot.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for variations)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
– Optional: jalapenos, sour cream, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. Press “Saute” on the Instant Pot; cook ground beef until browned, breaking up with a spoon.
2. Add onion, garlic, bell pepper, chili powder, cumin, paprika, and cayenne (if using); cook until vegetables are tender.
3. Stir in diced tomatoes, kidney beans, and beef broth.
4. Close the lid; set valve to “Sealing”. Cook on “Manual” mode at high pressure for 30 minutes.
5. Let pressure release naturally for 10 minutes before opening the lid.
Serve: Ladle hot chili into bowls; add desired toppings (if using). Enjoy!
Cincinnati-Style Chili
Experience the unique flavors of Cincinnati’s signature dish with this recipe for classic-style chili. This hearty, comforting stew is a staple of the city’s culinary scene.
Ingredients:
– 1 lb ground beef
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are softened.
3. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute.
4. Add the canned tomatoes, red kidney beans, and beef broth to the pot. Bring the mixture to a simmer.
5. Reduce heat to low and let cook for at least 30 minutes, stirring occasionally.
Cooking Time: 45-60 minutes
Cheesy Chili Mac and Cheese
A comforting twist on classic mac and cheese, this recipe adds the warmth of chili to create a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cups chili (homemade or store-bought)
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 cups milk
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Cook macaroni according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
3. Stir in chili and bring to a simmer. Let cook for 5 minutes or until heated through.
4. In a separate saucepan, melt butter over medium heat. Whisk together flour and milk until smooth.
5. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
6. Remove from heat and stir in cheddar and mozzarella cheese until melted. Season with salt and pepper.
7. Combine cooked macaroni, chili mixture, and cheesy sauce. Stir until well combined.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 18 delicious Instant Pot chili recipes! From classic beef and vegetarian black bean options to spicy turkey and smoky chipotle varieties, there’s something for everyone. You’ll also find unique twists like sweet potato and quinoa, pumpkin with ground beef, and loaded chili with corn and cheese. Whether you’re in the mood for a hearty, comforting bowl or a lighter, healthier option, these recipes are sure to satisfy your cravings. Try one (or two, or three…) today and see why Instant Pot chili is a fan favorite!
Leave a Reply