Easy Instant Pot Chili
Easy Instant Pot Chili
Instant Pot chili that’s fast, easy to make, and versatile. Hearty, warming, incredibly comforting, and savory-sweet thanks to sweet potatoes and kidney and black beans.
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Equipment
- 1 instant pot
Ingredients
- ¼ cup water
- 1 brown onion diced
- 4 cloves garlic crushed
- 1 jalapeño pepper diced with seeds, remove seeds or omit pepper for less heat
- 1 red capsicum diced
- ¼ tsp pepper
- ¼ tsp salt
- 1 kumara peeled and cubed, or sub zucchini
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp paprika
- 2 cans diced tomatoes
- 2 Tbsp tomato paste
- 2 cans kidney beans mostly drained
- 1 cans black beans mostly drained
- 1 ½ cups vegetable stock
- 1 Tbsp maple syrup or coconut sugar
Instructions
- Turn on the sauté function on your Instant Pot* (to the default "Normal" — not high or low). Once hot, add water, onion, garlic, jalapeño, and red capsicum. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.1/4 cup water, 1 brown onion, 4 cloves garlic, 1 jalapeño pepper, 1 red capsicum, 1/4 tsp pepper, 1/4 tsp salt
- *See notes for stovetop instructions.
- Turn off the sauté function by pressing "Cancel." Then add diced kumara, chili powder, cumin, and smoked paprika, and stir.1 kumara, 3 Tbsp chili powder, 2 Tbsp ground cumin, 1 Tbsp paprika
- Add diced tomatoes, tomato paste, kidney beans (slightly drained), black beans (slightly drained), vegetable stock,, maple syrup or coconut sugar, and another healthy pinch of sea salt and black pepper.2 cans diced tomatoes, 2 Tbsp tomato paste, 2 cans kidney beans, 1 cans black beans, 1 ½ cups vegetable stock, 1 Tbsp maple syrup
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes. Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. NOTE: To keep this chili thick, we add less liquid so it is possible you may get a burn message. It is unlikely, but if it happens, leave it be for 1-2 minutes to see if the burn message fixes itself. Otherwise, take note of the remaining time, press cancel, quick release pressure, add 1/2 cup more broth or water, and return to pressure cook for the remaining time. Repeat if needed.
- Carefully open the lid and stir. Taste and adjust seasonings as needed, adding more chili powder for depth of flavor, cumin for smokiness, smoked paprika for smoky sweetness, salt to taste, or a bit of coconut sugar to balance the heat and draw out the other flavors. Stir and add more to taste as needed
- If your chili is too thin, turn on the sauté function and cook with the lid off, stirring occasionally, to allow it to thicken (up to 5-10 minutes).
- Serve as is, or garnish with chili “cheese” fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional). Dairy-free sour cream or yogurt would also be delicious.
- Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave.
Notes
*If not using Instant Pot, simply sauté ingredients in a large pot or dutch oven as the first 2 steps recommend, then add broth, tomatoes, beans, remaining spices, etc. and bring to a low boil. Once bubbling, reduce to low/simmer and cover to cook for ~30-45 minutes so the flavors can meld and the potatoes will soften. Taste and adjust flavors as needed.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
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Nutrition Per Serving
Serving: 1cupCalories: 249kcalCarbohydrates: 51gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 746mgPotassium: 1225mgFiber: 14gSugar: 15gVitamin A: 12233IUVitamin C: 64mgCalcium: 174mgIron: 8mg
Tried this recipe?Let us know how it was!
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