Want to impress your guests with a chili that tastes like it’s been simmering all day? This Instant Pot chili recipe is the perfect blend of rich flavors and robust spices. Roasted chilies give this dish a depth that’s hard to match, and you can easily tweak the spice level to suit your taste. It’s an ideal dish for game day, cozy dinners, or whenever you crave a comforting meal that comes together effortlessly. Let’s get started!
Ingredients for Bold and Flavorful Instant Pot Chili
- 2 Anaheim chilies
- 2 poblano peppers
- 3 or more jalapeño peppers
- 1 red bell pepper
- 1 green bell pepper
- 2 pounds hamburger, chili grind* (900 grams)
- 2 tablespoons oil (30 milliliters)
- 3 medium onions, chopped
- 2 tablespoons minced garlic (30 grams)
- 1/4 cup chili powder, mild (30 grams)
- 1 bay leaf
- 1 tablespoon ground cumin (6 grams)
- 1 tablespoon salt (18 grams)
- 2-3 cans diced tomatoes (14.5 ounces each; 410 grams per can)
- 1/4 cup tomato paste (60 grams)
- 1 can tomato purée (28 ounces; 800 grams)
- 1-2 teaspoons dried Mexican oregano (2-4 grams)
- 4 cans kidney beans, dark red, rinsed and drained (16 ounces each; 450 grams per can)
- 2 tablespoons Better Than Beef Bouillon (30 grams)
- 1 tablespoon honey, to taste (15 milliliters)
How to Make Bold and Flavorful Instant Pot Chili
- Prepare the Peppers: Using rubber gloves to protect your skin, cut the peppers in half and remove stems and seeds. Flatten them slightly for even roasting.
- Roast the Peppers: Place the peppers on a hot grill or griddle, turning occasionally, until the skins are blistered and blackened. Alternatively, roast them under a broiler set to “HI” for even charring, checking frequently to avoid overcooking.
- Steam and Peel: Transfer the roasted peppers to a bowl and cover to steam for about 30 minutes. Once cooled, peel off the skins and set the peppers aside.
- Brown the Meat: In a large skillet, heat the oil and brown the hamburger. Add onions, garlic, chili powder, cumin, and salt. Cook over low heat for 10 minutes, allowing the spices to bloom.
- Chop the Peppers: Reserve any hot peppers for toppings as desired. Chop the remaining roasted peppers and add them to the browned meat mixture.
- Combine in Instant Pot: Transfer the meat mixture, bay leaf, canned tomatoes, and half the tomato purée to the Instant Pot. Select the “Chili” setting or cook on high pressure for 30 minutes.
- Add Remaining Ingredients: Release the pressure and add oregano, the rest of the tomato purée, kidney beans (optional for Keto), bouillon, and tomato paste. Set the Instant Pot to slow cook for 5 hours on low or 2 1/2 hours on high, stirring occasionally.
- Final Adjustments: Before serving, taste the chili and adjust salt, pepper, or add reserved honey if needed. Sweetness from the roasted peppers may already be sufficient.
- Serve and Enjoy: Chop reserved peppers and use them as a garnish. Pair the chili with your favorite toppings like cheese, sour cream, or diced onions for an extra flavor boost.
This Instant Pot chili is a showstopper, delivering the hearty, comforting flavors of a slow-simmered dish in a fraction of the time. The roasted chilies bring a smoky complexity that will have everyone coming back for seconds. Perfect for game day or a family dinner, this recipe is as versatile as it is delicious. Try it today and see why it’s destined to become a favorite in your kitchen!
