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Instant Pot Chili

A comforting and hearty dish featuring a medley of spices, tender vegetables, and hearty beans, effortlessly made in an Instant Pot.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons Avocado oil A rich and buttery oil.
  • 1 large Large white onion, finely chopped Adds sweetness and aroma.
  • 1 cup Red bell pepper, diced Adds sweetness and color.
  • 1 cup Green bell pepper, diced Adds crunch and texture.
  • 1 medium Jalapeño pepper, diced Adds spicy kick.
For the spices
  • 2 tablespoons Chili powder Adds warmth and depth.
  • 1 teaspoon Ground cumin Earthy flavor.
  • 1 teaspoon Ground coriander Adds hint of sweetness.
  • 1 teaspoon Dried oregano Brings aromatic flavor.
  • 1 teaspoon Sea salt Essential for flavor enhancement.
For the chili
  • 2 tablespoons Tomato paste Concentrated sweetness.
  • 4 cloves Garlic, grated Adds richness.
  • 1 can Diced fire-roasted tomatoes Provides texture and smokiness.
  • 1 can Pinto beans, drained and rinsed Creamy and hearty.
  • 1 can Kidney beans, drained and rinsed Adds protein.
  • 3 cups Water To achieve the right consistency.
  • 1 dried Dried Guajillo chile Optional but adds deep flavor.
For garnishing
  • Fresh avocado slices, lime wedges, sliced radishes, grated cheddar cheese, fresh cilantro, and sliced jalapeños To finish the dish with freshness.

Method
 

Preparation
  1. Select the Sauté function on your Instant Pot. Set the level to medium and adjust the timer to 10 minutes.
  2. Drizzle in the avocado oil and add the chopped onions, diced red and green bell peppers, and jalapeño. Sauté for about 8 minutes until vegetables soften.
  3. Sprinkle in the chili powder, cumin, coriander, oregano, and sea salt. Add the tomato paste and let sauté for an additional 2 minutes.
  4. Add the grated garlic, fire-roasted tomatoes, pinto and kidney beans, and water. If using, add the dried Guajillo chile as well.
Cooking
  1. Secure the lid on the Instant Pot and set it to pressure cook on high for 45 minutes.
  2. Once cooking is complete, let the Instant Pot release pressure naturally for 20 to 30 minutes.
  3. After the float valve drops, remove the lid and gently stir the chili.
Serving
  1. Taste and adjust seasonings if needed. Serve garnished with avocado, lime wedges, radishes, cheddar cheese, cilantro, and jalapeños.

Notes

You can soak dried beans overnight for softer texture. Customize by adding other vegetables or different beans.