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Home » Recipes » Instant Pot » Instant Pot Chili

Last updated on July 13, 2018 by Melissa Torio · About 4 minutes to read this article.

Instant Pot Chili

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Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click through and make a purchase. Please read my full disclosure for more information.

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.

Instant Pot Chili | melissatorio.com

I have the Instant Pot Duo60 6 Qt 7-in-1. Click here to get it from Amazon.

What do you need to make this Instant Pot Chili?

Instant Pot Chili Ingredients | melissatorio.com

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.

How do you make Instant Pot Chili?

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.

Instant Pot Bean 15 | melissatorio.com

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!

Instant Pot Chili | melissatorio.com

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
Instant Pot Chili

Instant Pot Chili

Make this hearty chili in the Instant Pot.
0 from 0 votes
Print Pin Comment
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Melissa Torio

Ingredients

  • 2 tbsp virgin coconut oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp oregano
  • 1 lb ground beef or turkey
  • 1 796 mL can diced tomatoes
  • 1 1/2 cups red kidney beans soaked overnight
  • 5 button mushrooms diced
  • 1 zucchini diced
  • 1 tbsp raw cacao powder
  • 1 red bell pepper diced
  • 2 tsp salt to taste
  • 1-2 jalapeño pepper chopped (optional)
  • chili pepper flakes (optional)

Instructions

  • 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!

Notes

  • 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.
Tried this recipe?Mention or tag @melissa.torio

Instant Pot Chili | melissatorio.com




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About Melissa Torio

Melissa Torio is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition. She teaches kombucha brewing workshops and healthy cooking classes in the Toronto area.

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Welcome!

Hi there! I'm Melissa, a Culinary Nutrition Expert, an avid kombucha homebrewer and fermentation enthusiast. I hope you enjoy these dairy-free and gluten-free recipes and lifestyle tips for simple living. Read more →

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