Easy Instant Pot Chili with Peppers

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If you are looking for a low-maintenance dish to serve up to your family this week, look no further than this Easy Instant Pot Chili. This chili is thick, filled with ingredients and jam packed with flavor. It’s the type of chili that just warms your bones on a cold winter day while also easily made in a pressure cooker.

I decided one day to make this chili to experiment with the Instant Pot a bit. I was surprised that it turned out so delicious on the first try. I usually need to mess with a recipe a couple of times before I perfect it. This one didn’t need that and the family was thrilled with it.

As we are getting a little bit of a cold front coming through this week I am planning to make this Instant Pot Chili again. What I love most about this recipe is it’s versatile. If you don’t have a certain ingredient you can sub it, leave it out, or add things as you wish. Like most chili’s you can add most any spices you want to it.

If you like a little bit of spice go ahead and seed and chop a jalapeno pepper and add it, or just add some red pepper flakes for some kick.

While I have recommended spice amounts, these are minimum amounts. I normally just eyeball all of my spices when I cook. You may want more or less depending on your tastes in this Instant Pot Chili.

Related Post: The Easiest Turkey Bacon Grilled Cheese Sandwich

Instant Pot Chili Recipe

Ingredients

• 1 lbs Ground Beef
• 1 Red Bell Pepper diced
• 1 Yellow Bell Pepper diced
• 1 Orange Bell Pepper diced
• 1 can crushed tomatoes
• ​1 small can or tube of tomato paste
• 2 Beef Bouillon Cubes Or 1 16 oz box of beef broth
• 1 Cup Water
• 1 Can Red Beans in Chili Sauce
• 1 Can Black Beans or Kidney Beans rinsed
• 1 tsbp Cumin
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• ½ Sweet Onion diced
• 2 cloves minced garlic

Directions

1. Saute Meat in Instant Pot till cooked. Add peppers, onion, garlic and spices. Let cook in the bottom of the pot till fragrant and just becoming soft.
2. Add canned tomatoes, tomato paste, garlic, spices, beans, cubes and water.
3. Close lid and valve. Press Chili/Beans function and let cook on high pressure. If your Instant Pot doesn’t have a countdown time it typically takes about 40-50 minutes to cook.
4. Do a natural release for 10 minutes then release the pressure release valve and stir. Taste and season more if necessary. Serve with cheese, sour cream, or crackers.

That’s it. I was surprised that it was so easy to make this pepper chili with an Instant Pot. Plus outside of the Instant Pot pan all I had to clean up was a cutting board, knife, bowls and spoons. This Instant Pot chili really is low maintenance, just a toss and cook.

Related Post: Instant Pot Chicken Noodle Soup

Top your Instant Pot chili with your favorite chili toppings, I prefer a Mexican blend of cheese but you could add diced avocado, sour cream, salsa, green onions or anything you prefer. 

The leftover chili is fantastic the next day, added to baked potatoes, or mixed with lots of cheese to become a nacho cheese dip. It’s even good using ground turkey instead of ground beef.

This is not a super spicy chili so feel free to add sriracha, red pepper flakes, or up the chili powder to a tablespoon.  

I particularly love our No Knead Rustic Bread with this chili. It’s perfect with the flavor and the hearty chili.

Have you tried chili in your Instant Pot yet? Let me know in the comments below. Follow me on Pinterest for more like this and pin this to your Dinner and Instant Pot Recipe boards.

Related Posts:

• Instant Pot Chicken Noodle Soup In 45 Minutes
• 22 Delicious Instant Pot Dinners
• 21 Best Soup Recipes For Dinner
• Instant Pot Spaghetti With Meat Sauce

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