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There's something undeniably comforting about a warm bowl of chili, especially on a chilly evening. For many, chili is more than just a meal; it embodies memories of family gatherings, cozy nights by the fire, and the joy of sharing hearty food with loved ones. Comfort food, in its essence, serves to nourish not just the body but also the soul. It provides warmth and familiarity, making it a staple in many households.

Instant Pot Chili

Warm up with a bowl of Spicy Southwest Instant Pot Chili, a comforting dish that brings family and friends together. This easy recipe combines the rich flavors of ground beef or turkey, hearty beans, and zesty tomatoes, all enhanced with a perfect blend of spices. Ideal for busy weeknights, the Instant Pot makes preparation a breeze. Customize your chili with tasty toppings like cheese, avocado, and cilantro for a deliciously satisfying meal. Perfect for any occasion!
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Ingredients
  

1 lb ground beef (or turkey)

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

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

1 can (15 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (red or green)

1 cup corn (frozen or canned)

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp oregano

1/2 tsp cayenne pepper (or to taste)

Salt and pepper to taste

1 cup beef or vegetable broth

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

Instructions
 

Sauté the Aromatics: Turn the Instant Pot to the sauté setting. Add a drizzle of oil, then add the diced onion and bell pepper. Sauté for 4-5 minutes until softened. Stir in the minced garlic and sauté for another minute until fragrant.

    Brown the Meat: Add the ground beef (or turkey) to the pot. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

      Add the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for another minute to toast the spices.

        Combine Ingredients: Add the drained black beans, kidney beans, diced tomatoes (with juice), tomato sauce, corn, and broth. Stir everything together until well combined.

          Seal and Cook: Close the lid of the Instant Pot and ensure the valve is set to sealing. Select the Bean/Chili setting or set to manual high pressure for 15 minutes.

            Natural Release: Once cooking is complete, allow the pressure to release naturally for at least 10-15 minutes. Then, carefully switch the valve to release any remaining steam.

              Serve: Open the lid and stir the chili. Taste and adjust seasoning if necessary. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | 6 servings