BEST EVER Instant Pot Chili

My Go-To Weeknight Chili: A Flavor Explosion in Your Instant Pot

As a busy working mom, finding time to cook a delicious and nutritious meal can feel like an impossible task. Weeknights are a blur of homework, soccer practice, and trying to squeeze in a few moments for myself. That's why I rely on my trusty Instant Pot for quick, flavorful meals, and nothing beats a hearty chili when the weather turns chilly. This recipe isn't just quick; it's incredibly flavorful and satisfying. Forget those bland, watery chili recipes – this one is a game-changer!

What sets this Instant Pot chili apart is the attention to detail. I've experimented with various techniques over the years, and this method perfectly balances ease of preparation with a truly exceptional depth of flavor. The secret, I've discovered, lies in a few simple steps: properly browning the ground beef (achieving that rich, caramelized flavor is key), incorporating the spices strategically (building layers of taste rather than just throwing everything in at once), and letting the flavors meld during the pressure cooking process. And of course, the perfect blend of spices adds that extra magic.

This chili is unbelievably versatile. I often adapt it based on what I have on hand. Sometimes I swap out the pinto beans for kidney beans or black beans. Other times I'll add a diced bell pepper or some chopped jalapeños for a bit more heat and texture. The beauty of this recipe is its adaptability. Feel free to experiment and make it your own!

The best part? Cleanup is a breeze. The Instant Pot minimizes the dishes, and the entire cooking process takes less than an hour. From prep to serving, it's a complete game changer for busy weeknights. This recipe truly delivers on ease, speed, and flavor – three things every busy person appreciates.

Beyond the Weeknight: Chili for Every Occasion

While perfect for a quick weeknight dinner, this chili also shines at parties or gatherings. It's easily scaled up to feed a crowd, and it's always a crowd-pleaser. I've served it at potlucks, game-day parties, and even family gatherings, and it’s always a hit. Serve it with your favorite toppings – shredded cheese, sour cream, avocado, or even a sprinkle of fresh cilantro – and watch it disappear.

More Than Just a Meal: A Flavor Journey

This Instant Pot chili recipe is more than just a quick and easy meal; it's a culinary experience. The rich, savory flavors will transport you, even if only for a few moments, away from the stresses of daily life. The tender beef, the perfectly seasoned beans, and the aromatic spices combine to create a symphony of taste that’s both comforting and exciting. It's a reminder that even on the busiest of days, we can still savor delicious, homemade food.

I encourage you to give this recipe a try. It’s a keeper, and I think you'll agree that it’s the best Instant Pot chili you'll ever make. So, gather your ingredients, fire up your Instant Pot, and get ready to experience chili perfection. Enjoy!

Serving Suggestions:

• Serve with gluten-free cornbread or crackers for a complete meal.
• Top with your favorite chili toppings, such as shredded cheese, sour cream, avocado, or chopped onions.
• Enjoy it as a hearty soup or over rice for a heartier meal.

Tips and Variations:

• For a spicier chili, add more cayenne pepper or use a spicier type of chili powder.
• Feel free to experiment with different types of beans.
• Add other vegetables, such as bell peppers or corn, for extra flavor and texture.
• Make it a vegetarian chili by omitting the ground beef and using vegetable broth instead.

This recipe truly is a testament to the power of simple ingredients combined with a little bit of know-how. The result? A delicious, satisfying, and incredibly versatile chili that will become a staple in your kitchen.

Step-by-step

• Mix the baking soda with 1 tbsp water until it's dissolved, then add it to the ground beef and thoroughly mix it in, you may need to get your hands in there (sorry!) and then cover and let it sit for at least 20 minutes.
• While the beef is doing its thing, you can prepare the spices. Add all the dried spices and herbs and season to one small bowl and mix well and put to one side.
• Finely chop the onion and garlic.
• Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add 1tbsp oil to coat the bottom, use the 'adjust' button to turn it to the medium saute heat. Add a tbsp of oil to the inner pot and add the beef in two batches if necessary and stir until browned. add the onion and crushed garlic (not the garlic powder). Keep stirring for 1-3 minutes until the onion has softened a bit.
• Turn off the saute function. Now add half of the dried spices to the beef mixture and stir well to combine.
• Add the gluten free beef broth and mix well making sure to scrape up any bits that may have stuck to the bottom of the pot.
• Add the crushed tomatoes on top of the meat and spices mixture, DO NOT STIR OR MIX! Tomatoes can stick to the bottom of your pot and sometimes prevent it from coming to pressure, so just let them sit on top of the meat mixture.
• Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 12 minutes at High Pressure.
• When the cook time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10-12 minutes, then you can gently release the rest of the pressure by opening the vent.
• Open the lid, remove it, and stir the mixture. Now add the remaining spices and the drained and rinsed canned pinto beans and stir again.
• Turn on the saute/browning function in your Instant Pot or other electric pressure cooker, use the 'adjust' button to turn it the medium heat setting. Now cover the pot (I use the Instant Pot glass lid) and let it simmer for about 10-15 more minutes, stir a couple of times to make sure it does not stick to the bottom of the pot. If you don't have the glass lid you can just loosely sit the pressure cooker lid on top of the pot.
• Serve hot with gluten free cornbread, crackers, or over rice.