Instant Pot Chili is an award winning family recipe. This chili is bursting flavor and a great weeknight meal.

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You can have dinner on the table in about 30 minutes with this delicious Instant Pot meal. This is a great freezer meal that you can make ahead and freeze.

WHAT YOU’LL NEED

Beef – Ground beef or Ground Turkey

Oil – Canola or vegetable

Produce – Green Bell Pepper, Red Bell Pepper, White or Yellow Onion,

Tomatoes – Canned diced tomatoes. Chili ready or original. I used original,

Seasonings and Spices – Salt, Ground Black Pepper, Chili Powder, Ground Cumin, Paprika, Garlic Powder, Cayenne Pepper, Maza Haran

STEP BY STEP DIRECTIONS

Step 1. Set your instant pot to sauté mode. Add 2 tablespoons of vegetable oil.

Step 2. Once your oil is hot, add your bell peppers, and onion. Sauté well to release the flavors until softened. About two minutes.

Step 3. Add your ground meat to the Instant pot. Saute your meat until completely brown.

Step 4. Add all of your seasonings except for the Maza Heron. Mix well.

Step 5. Put the lid on your instant pot by twisting the lid and closing the valve by pushing it away from you. Set It to the pressure for zero minutes. It will take about 10 to 15 minutes to build to pressure. Once it is done cooking, allow it to manually release for 15 minutes. After the 15 minutes, naturally release by using a hot pad or towel to pull the valve toward you.

Step 6. Once all of the pressure has been released, twist open the Instant pot lid and remove. Add 1 tablespoon of the Maza Heron if so desired to thicken your chili. Continue to add 1 tablespoon at a time until desired consistency.

Step 7. Serve this chili in a bowl as is topped with sour cream, jalapeños, and chives! You can also top it on a hotdog for a chili dog! Enjoy,

TIPS AND FAQ

I did not drain the grease off my meat, but I used a lower fat meat. If you are using a higher fat meat drain off most of your excess grease.

I did not add beans to my chili as I am not a fan of beans. If you want to add beans to your chili add in a can of your favorite red beans before you bring your Instant Pot up to pressure.

Store your leftover chili in the refrigerator for up to five days. This chili also freezes well. Store in the freezer in an airtight container for up to five months. To thaw in the fridge overnight.

Some of my favorite ways to use leftover Instant Pot Chili is by topping baked potatoes, making Frito Pie, Chili Dogs, or by making chili mac and adding some shredded cheddar cheese and elbow pasta noodles.

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Instant Pot Chicken Tortilla Soup

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Instant Pot Lasagna