Instant Pot Chili

My Favorite Instant Pot Chili: A Weeknight Winner

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want to do is spend hours in the kitchen. That’s why I’ve fallen head over heels for my Instant Pot. It’s become my secret weapon for creating flavorful, hearty meals in a fraction of the time. This Instant Pot chili recipe is a perfect example – a vibrant, satisfying dish that’s ready in minutes, not hours.

The beauty of this chili lies in its simplicity. It’s a one-pot wonder that requires minimal chopping and even less cleanup. I love how easily customizable it is. Feel free to adjust the spice level to your preference – a dash of habanero for those who like a kick, or leave it out entirely for a milder chili. Ground beef is the classic choice, but you can easily substitute ground turkey or chicken for a leaner option. The addition of the Chili Better Than Bouillon adds a rich, deep flavor that elevates the entire dish. It's a game changer, trust me!

This chili is more than just a quick weeknight meal; it’s a versatile dish that can be adapted for any occasion. On a chilly evening, it’s the ultimate comfort food. For a casual get-together with friends, it’s the perfect crowd-pleaser. Leftovers are just as delicious the next day, making it a perfect make-ahead option for busy schedules. I often double the recipe to have plenty for lunches throughout the week. The possibilities are endless!

Ingredients that make this chili special:

The star of this chili is undoubtedly the Chili Better Than Bouillon. If you can't find it, don't worry; the chili will still be delicious. However, this little addition adds a depth of flavor that takes it to the next level. I also love using a mix of peppers—poblano for sweetness, jalapeño for a bit of heat, and a touch of habanero for those who appreciate a real kick. The combination of the spices and the rich tomato base creates a complex flavor profile that keeps you coming back for more. You'll find yourself adjusting the spices according to your family's preferences - each time you make this chili, it will be slightly different and deliciously unique.

Serving Suggestions:

I love topping my chili with shredded cheese, sour cream, and a sprinkle of chopped cilantro. Oyster crackers are another great addition for extra crunch. But honestly, the possibilities are endless. Get creative with your toppings, and let your family’s preferences guide you. A side of Mexican street corn or creamy chicken enchiladas perfectly complements this chili, making it a complete and satisfying meal.

Beyond the Recipe: The Instant Pot Experience

Using the Instant Pot has revolutionized my cooking experience. I’m no longer intimidated by complex recipes or time-consuming cooking methods. The Instant Pot’s ease of use and speed have opened up a whole new world of culinary possibilities for me. This chili is just one example of the many incredible meals I’ve been able to create using this amazing appliance. The ability to set it and forget it is invaluable when you're juggling multiple tasks.

More than just a meal: it’s a memory.

More than just a delicious dinner, this Instant Pot chili represents the heart of home cooking for me. The cozy aroma that fills the house while it simmers, the warmth of sharing a meal with my family, and the satisfaction of creating something delicious and nutritious from simple ingredients. It's the small moments in the kitchen, the laughter and conversation while we wait for the pressure to release, that make these meals so special. This chili is more than just a recipe; it's a reminder of the joy and love that comes from sharing a meal together.

The Unexpected Joys of Cooking:

As a busy woman navigating the daily demands of life, I often find solace and relaxation in the kitchen. The rhythmic chopping of vegetables, the sizzle of ingredients in the pan, the satisfying blend of spices - these simple actions offer a sense of calm and focus amidst the chaos of my day. Cooking allows me to express my creativity and to nurture those I love through food. This chili, simple as it may seem, is a testament to the power of a good meal to bring people together and create lasting memories.

So, grab your Instant Pot, gather your ingredients, and get ready to experience the deliciousness of this easy and satisfying chili. You’ll wonder how you ever lived without it!

Step-by-step

• Add the butter and vegetable oil to the Instant Pot and hit “Sauté” on the “More” or “High” setting.
• Once the butter’s melted and the oil’s sizzling, add in the onions, poblano, jalapeño and habanero peppers and stir & set for 5 minutes until softened and then add in the garlic and cook for another minute.
• Remove only the habanero pepper when done and discard.
• Next, add the ground beef and stir until it cooks down and crumbles and becomes a slightly browned in color (about 3 minutes – it doesn’t need to be fully cooked yet).
• Its juices will be released while cooking and this is a good thing – keep them in the pot and do not drain.
• Add in the beer, diced tomatoes, Rotel, tomato sauce, taco sauce, Worcestershire sauce and hoisin sauce. Stir well and deglaze (scrape) the bottom of the pot.
• Now, add the kosher salt, Italian seasoning, cumin, chili powder, dried cilantro, seasoned salt, celery salt and Tony’s Creole seasoning (if using). Stir again until well combined.
• Lastly, add the drained and rinsed kidney beans but DO NOT stir them in with the rest. Just lightly smooth them out as they rest on the top of the chili.
• Secure the lid and select “Pressure Cook” or “Manual” High Pressure for 5 minutes (it may take up to 15 minutes to come to pressure so be patient).
• When done, do a quick release and allow the pot to stay on the “Keep Warm” setting.
• When the lid comes off, give everything a good stir, add in the Chili Better Than Bouillon and stir again.
• Allow it to cool down to a warmish-hot, but not scalding temperature (about 10-15 minutes, as chili tastes even BETTER once it cools down a bit and the flavors have a chance to meld!).
• Ladle into bowls and top with some optional shredded cheese, sour cream or even refried beans.
• Serve it with Mexican Street Corn and/or Creamy Chicken Enchiladas.
• Enjoy!