Instant Pot Chili
A hearty and flavorful dish perfect for chilly nights and gatherings, loaded with spices and vibrant ingredients.
Ingredients
For the chili base
- 2 tablespoons avocado oil Adds a silky texture and mild flavor.
- 1 large white onion, chopped Offers a sweet and savory aroma.
- 1 each red bell pepper, diced Adds juiciness and color.
- 1 each green bell pepper, diced Brings freshness and balances flavors.
- 1 each jalapeño pepper, diced Introduces subtle heat.
- 2 tablespoons chili powder Cornerstone spice providing deep flavor.
- 1 teaspoon ground cumin Adds warmth and earthiness.
- ½ teaspoon ground coriander Provides a hint of citrus.
- ¼ teaspoon dried oregano Brings herby fragrance.
- 1 teaspoon sea salt Essential for flavor.
- 1 tablespoon tomato paste Adds depth and sweetness.
- 3 cloves garlic, grated Imparts savory notes.
- 1 14-ounce can diced fire-roasted tomatoes Adds smoky flavor.
- ½ cup dried pinto beans Provides creaminess (or 1 can, drained).
- ½ cup dried kidney beans Adds robust texture (or 1 can, drained).
- 1 cup water Necessary for cooking.
- 1 each dried Guajillo chile (optional) For extra smoky depth.
For garnishing
- 1 each avocado Creamy topping.
- 1 each lime wedge Adds refreshing zing.
- 1 each sliced radishes Crisp texture.
- 1 cup grated cheddar cheese Creamy and melty.
- 1 cup fresh cilantro Adds burst of freshness.
- 1 each sliced jalapeños For additional heat.
Instructions
Sauté the Ingredients
- Select the Sauté function on your Instant Pot. Set to medium for 10 minutes. Drizzle in avocado oil, add chopped onion, red bell pepper, green bell pepper, and diced jalapeño. Cook for 8 minutes until softened and fragrant.
Add Spices
- Add chili powder, ground cumin, ground coriander, dried oregano, sea salt, and tomato paste. Sauté for an additional 2 minutes, stirring constantly.
Mix in Remaining Ingredients
- Incorporate grated garlic, fire-roasted tomatoes, pinto beans, kidney beans, and water. Stir thoroughly to combine. If using, add dried Guajillo chile.
Pressure Cook
- Secure the lid and select the pressure cook function on high for 45 minutes. Allow the pressure to release naturally for 20-30 minutes.
Final Touches
- Carefully remove the lid after the float valve drops. Stir the chili and season with additional salt and pepper to taste.
Serve and Enjoy
- Ladle into bowls and top with avocado, lime wedges, sliced radishes, grated cheddar cheese, fresh cilantro, and sliced jalapeños.
Notes
Adjust spice levels by reducing jalapeño and chili powder. Making the chili a day in advance enhances flavors. Experiment with other beans or toppings for variety.