This Instant Pot Fall Chili is packed with hearty flavors, perfect for the colder months. Made with tender beef, beans, and a blend of spices, this chili is a crowd-pleaser. The Instant Pot makes it quick and convenient to prepare, cutting down on cooking time without compromising on taste. Serve it with your favorite toppings like shredded cheese, sour cream, or chopped green onions for a comforting and satisfying meal.
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Directions
- Set the Instant Pot to 'Saute' mode and add the ground beef. Cook until browned, breaking it up with a spoon.
- Add the onion, garlic, and bell peppers to the pot. Saute for 2-3 minutes until the vegetables are slightly softened.
- Add the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, cinnamon, and cayenne pepper (if using). Stir well to combine.
- Secure the lid on the Instant Pot and set it to 'Manual' or 'Pressure Cook' mode for 10 minutes on high pressure.
- After the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully do a quick release of any remaining pressure.
- Open the lid and stir the chili. Taste and adjust the seasoning with salt and pepper if needed.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cornbread on the side.
