Here's a one pot chili recipe that's so easy to make in the Instant Pot. I've been making this chili and only used the Instant Pot to cook the beans. Then I thought, why not make everything in one pot instead of two? So here it is - Instant Pot Chili.
Beans are legumes that provide fiber and protein. I prefer to buy dry beans from the bulk bins and just soak them overnight. It does require a bit of planning, but comes out cheaper than buying canned beans.
For this chili recipe, you may use black beans, red kidney beans or even white beans, your choice.
Tip: Soaking beans makes them more digestible.
The other protein source in this chili is ground beef or turkey. Get grass-fed beef or pastured meat if you can. You may also opt to exclude the meat for a vegan chili version.
The spices in this chili include chili powder, ground cumin and oregano. I also use raw cacao powder to thicken the chili sauce.
Diced tomatoes can be bought in a BPA-free can. If you can find diced tomatoes in a glass jar, even better.
I include plenty of other veggies: mushrooms, zucchini and bell pepper.
Set your Instant Pot to Sauté mode. Add the coconut oil.
Once oil is hot, add garlic and onion. Cook until onions are translucent.
Add the chili powder, ground cumin and oregano. Stir until aromatic.
Add the ground meat and cook until browned.
Next, add the diced tomatoes, soaked and rinsed beans, mushrooms, zucchini and raw cacao powder.
Cover the Instant Pot and set to Bean/Chili for 15 minutes.
Once the pot beeps, turn off and let pressure release naturally. Once de-pressurized, carefully open the pot.
Add the bell pepper and mix well. Add salt to taste.
If you want it spicy hot, add some chopped jalapeño peppers or chili pepper flakes.
Serve with some fermented salsa, guacamole and tortilla chips. Enjoy!
Please leave a comment or rate this recipe below!
Try my other Instant Pot recipes too:
- Instant Pot Bone Broth
- Instant Pot Bulalo or Beef Bone Marrow Stew
- Instant Pot Mung Bean Stew or Monggo Guisado
- Instant Pot Pork Adobo
- 2 tablespoon virgin coconut oil
- 2 cloves garlic minced
- 1 onion diced
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon oregano
- 1 lb ground beef or turkey
- 1 796 mL can diced tomatoes
- 1 ½ cups red kidney beans soaked overnight
- 5 button mushrooms diced
- 1 zucchini diced
- 1 tablespoon raw cacao powder
- 1 red bell pepper diced
- 2 teaspoon salt to taste
- 1-2 jalapeño pepper chopped (optional)
- chili pepper flakes (optional)
- Set the Instant Pot to Sauté mode. Add coconut oil.
- Once oil is hot, add garlic and onion. Cook until onions are softened.
- Add chili powder, ground cumin and oregano. Stir until aromatic.
- Add ground meat and cook until browned.
- Add diced tomatoes, beans, mushrooms, zucchini and raw cacao powder. Stir until well combined.
- Cover the pot. Set to Bean/Chili for 15 minutes.
- Once it beeps, turn off the Instant Pot and let pressure release naturally.
- When it has de-pressurized, carefully open the lid. Add bell pepper. Add salt to taste. Mix well.
- If you want it spicy hot, add some chopped jalapeño pepper or chili pepper flakes.
- Serve with some fermented salsa, guacamole and tortilla chips. Enjoy!
- You may use red kidney beans, black beans or white beans for this recipe, your choice. Soak the beans overnight.
- If you don't have time to soak the beans, you can try using dry beans, but you may have to adjust the cooking time to 20 or 25 minutes in Bean/Chili mode.