loveandlemons5.0
Instant Pot Chili
This Instant Pot chili recipe is a quick, easy, and flavorful meal! Filled with beans, tomatoes, and veggies, it's great for game day or busy weeknights. Dried and canned beans both work well here. If you're using canned beans, find a few tweaks to the instructions in the notes below.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Select the Sauté function on your Instant Pot. Set the level to medium and set the time to ⏱️ 10 minutes. When the Instant Pot is preheated, drizzle the avocado oil into the pot and add the onion, red and green bell pepper, and jalepeño. Cook, stirring occasionally, for ⏱️ 8 minutes, or until the vegetables soften.
avocado oil2 tablespoonsAvocado
2
Add the chili powder, cumin, coriander, oregano, salt, and tomato paste and sauté, stirring, for the remaining ⏱️ 2 minutes.
chili powder2 tablespoonsground cumin1 teaspoontomato paste1 tablespoon
3
Add the garlic, tomatoes, pinto and kidney beans, water, and dried chile, if using. Stir, then secure the lid on the Instant Pot and pressure cook on high for ⏱️ 45 minutes. Allow the Instant Pot to release pressure naturally. This will take 20 to ⏱️ 30 minutes. When the float valve drops, remove the lid and stir, pressing the dried chile, if using, against the sides of the pot to release its flavor. Remove and discard the chile. Season to taste and serve with desired toppings.
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