Instant Pot Beef Chili

$To make a great Instant Pot beef chili, you need the following items. Each ingredient plays a key role in building the flavor. - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (red or green) - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup beef broth - 1 tablespoon olive oil - Optional toppings: shredded cheese, sour cream, chopped green onions, avocado Gather these ingredients before you start. Fresh vegetables and good quality beef make the best chili. The spices add warmth and depth. With these items, you are ready to create a comforting meal. Don't forget to check the Full Recipe for step-by-step cooking instructions! 1. Dicing vegetables: Start by chopping the onion and bell pepper into small pieces. You want them to cook evenly and blend well. The onion adds sweetness, while the bell pepper gives color and flavor. 2. Rinsing and draining beans: Open the cans of kidney and black beans. Pour them into a colander. Rinse them under cold water to remove extra salt and preservatives. Draining is key to avoid watery chili. 1. Sautéing vegetables and meat: Turn on your Instant Pot and set it to 'Sauté'. Add olive oil. Once hot, toss in the diced onion and bell pepper. Cook them for about 3-4 minutes until soft. Add minced garlic and cook for one more minute. Next, add the ground beef. Break it up with a spatula and cook until it's brown, which takes about 5-6 minutes. 2. Adding spices and liquids: Once the beef is browned, mix in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat all the meat. Then, add the crushed tomatoes, kidney beans, black beans, and beef broth. Mix everything together until it is combined. 3. Setting the Instant Pot: Close the lid of the Instant Pot and make sure the steam valve is set to 'Sealing'. Select 'Manual' mode. Set the timer for 15 minutes on high pressure. This is where the magic happens! 1. Natural release instructions: When the cooking time is up, let the pressure release naturally for 10 minutes. This step helps the flavors develop. After that, carefully switch the valve to 'Venting' to release any remaining steam. 2. Adjusting seasoning: Open the lid and give your chili a good stir. Taste it! If it needs more salt or spice, now is the time to adjust. This is your chili, so make it just right for you! Enjoy your hearty Instant Pot beef chili, and don’t forget to check out the Full Recipe for more tips! - Choosing the right ground beef: I always use 80/20 ground beef. This mix gives you great flavor and moisture. Leaner beef can taste dry. - Adjusting spice levels: Start with the amounts in the recipe. You can always add more chili powder or cumin. Taste as you go. This way, you control the heat. - Avoiding the burn notice: Make sure to scrape the bottom of the pot well. This helps prevent any food from sticking. If you do get the burn notice, add a bit more broth and stir. - Best practices for sealing: Always check that your lid is locked. The steam valve should be set to 'Sealing.' This ensures the pot builds pressure correctly. - Ideal accompaniments: Serve the chili with cornbread or tortilla chips for a fun twist. These sides add nice texture and flavor. - Presentation tips: Use colorful bowls for serving. Top with shredded cheese, a dollop of sour cream, or fresh green onions. These touches make your chili look great and taste even better. For the full recipe, check out the detailed instructions above. Enjoy cooking! {{image_2}} For a vegetarian chili, use meat alternatives like lentils or textured vegetable protein. These options add texture and protein without meat. Adjust seasonings to enhance flavor. You might need more chili powder or cumin to balance the dish. To spice things up, consider adding heat with jalapeños. Slice them and stir them in during the cooking process. You can also use spicy sausage instead of ground beef. This adds both heat and extra flavor to your chili. If you prefer a bean-free chili, substitutes for beans include more meat or mushrooms. This keeps it hearty and satisfying. Focus on using plenty of tomatoes to enhance flavor and moisture. A mix of crushed and diced tomatoes works well here. To keep your beef chili fresh, you should store it properly. First, let the chili cool down after cooking. Then, transfer it to an airtight container. This helps prevent spills and keeps the chili safe. - Refrigeration tips: Store your chili in the fridge for up to 4 days. Make sure it is in a sealed container. This keeps it tasty and safe to eat. - Freezing instructions: You can freeze your chili if you want to save it longer. Place it in a freezer-safe bag or container. It can last up to 3 months in the freezer. Label it with the date to keep track. When you want to enjoy your chili again, reheating is key. There are a few easy methods to do this. - Best ways to reheat chili: You can reheat chili on the stove or in the microwave. If using the stove, pour the chili into a pot and heat on low. Stir often to avoid burning. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. - Restoring texture and flavor: If your chili seems thick after freezing, add a splash of beef broth or water. This helps bring back its creamy texture and flavor. Knowing how long your chili lasts helps keep your food safe. - How long does beef chili last in the fridge? In the fridge, beef chili lasts up to 4 days. Always check for any changes in smell or color before eating. - Signs of spoilage: If your chili has a sour smell, off-color, or mold, it's time to toss it. Safety is always the top priority when it comes to food. Yes, you can make this chili ahead of time. It tastes even better the next day! Here are some steps for meal prep: - Cook the chili as per the Full Recipe. - Allow it to cool completely. - Store it in an airtight container in the fridge for up to three days. - You can also freeze it for up to three months. - When ready to serve, reheat on the stove or in the microwave. Yes, Instant Pot Beef Chili is gluten-free. Just be mindful of the ingredients: - Use gluten-free beef broth. - Check that your spices, like chili powder and cumin, are gluten-free. - Canned beans and tomatoes are usually gluten-free, but read labels to be sure. Leftover chili is great! Here are some recipe ideas: - Make chili cheese nachos by topping tortilla chips with chili and cheese. - Use it as a filling for tacos or burritos. - Add it to pasta for a hearty dish. - Mix it into scrambled eggs for a spicy breakfast. These ideas can help you enjoy your chili in new ways! This blog post gave you a full guide to making beef chili in an Instant Pot. You learned the ingredients and step-by-step instructions for cooking. I shared helpful tips on perfecting your chili and serving ideas. You can adapt the recipe with variations, store leftovers properly, and answered common questions. With these tips, you can enjoy a delicious chili any time. Happy cooking!$

Savor the flavors of this hearty Instant Pot beef chili that warms the soul! With ground beef, beans, and a blend of spices, this recipe is not only quick and easy but perfect for weeknight dinners. In just 45 minutes, you can enjoy a comforting bowl topped with cheese, sour cream, and avocado. Click through to discover the full recipe and make your next meal a hit! Get ready to spice up your dinner table!

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Ingredients

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (red or green)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup beef broth

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, chopped green onions, avocado

Instructions

Set your Instant Pot to the 'Sauté' function. Once heated, add the olive oil.

Add the diced onion and bell pepper to the pot. Sauté for about 3-4 minutes until softened.

Stir in the minced garlic, and cook for an additional minute until fragrant.

Add the ground beef to the pot and break it apart using a spatula. Cook until browned, about 5-6 minutes.

Once the beef is browned, drain excess grease if necessary.

Stir in chili powder, cumin, smoked paprika, salt, and black pepper, making sure the beef is evenly coated with the spices.

Add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir until well combined.

Close the lid of the Instant Pot, ensuring the steam valve is set to 'Sealing.'

Select 'Manual' mode and set the timer for 15 minutes on high pressure.

Once the cooking time is complete, allow for a natural release for 10 minutes before manually venting any remaining pressure.

Open the lid, stir the chili, and taste for seasoning; adjust if necessary.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve the chili in bowls and top with your choice of shredded cheese, a dollop of sour cream, chopped green onions, or avocado slices for a delicious finishing touch!