Instant Pot Chili

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Instant Pot Chili, recipe #2 in Instant Pot January monthly series, is preceded by Instant Pot chicken noodle soup and followed by Instant Pot steel cut oats. I have to say that my love for this appliance grows slowly, it’s a slow process but definitely it’s growing.

There are as many versions of chili as there are cooks, and truthfully many ingredients can go into a chili as long as beans, tomato sauce and chili powder are present. Agree? Agree. I have our favourite healthy chili recipe I got from the Biggest Loser years ago, that I make in a slow cooker or on a stovetop (frankly, haven’t executed the last method for years though).

Now that I own a pressure cooker, it’s a given to create instant pot chili recipe for me and you. There is a handful of dishes that make sense to be pressure cooked and chili is one of them. Just like with chicken noodle soup, I have adjusted my tried and true chili recipe to factor in the factor that flavours really do shine under pressure (unlike me).

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So, let me introduce you Instant Pot Chili with canned beans (dried and soaked are next on the list to try), ground turkey (just 1 lb #eatlessmeat) and tons of vegetables. Made effortlessly in pressure cooker but tasting like it has been simmering all day. Again, don’t think Instant Pot is magic – you will still need to chop some ingredients and total cooking time is about 1 hour (to bring pressure up and then down). But during that hour you are free to go for a walk, and this is the most tasty and simple chili recipe out there as of 2018!

Looking to expand your chili repertoire? Try this easy quinoa chili, crockpot buffalo chicken chili or crockpot chicken chili queso.
Instant Pot January - Win $100 Amazon Gift Card by cooking healthy and easy pressure cooker recipes. Click to read full rules.

Win $100 Amazon Gift Card by Making This Chili

1. Throughout January, make any Instant Pot recipe I posted this month and take a picture.

2. Then post on InstagramFacebook page or Facebook group using #ifoodreal and #ifoodrealmonthly hashtags (you must use both), or email it to me.

3. Bonus entry – tag at least 2 friends in the comments of your post.

Easy-peasy. Read full rules here. This giveaway is sponsored by yours truly. I just really want you to fall in love with healthy cooking because it’s so darn easy. And I have a feeling that I have “to pay” some of you to start, but then you will crave healthy homemade food so much and bam, you have created a habit of cooking – now you are golden for life!

How to Make Instant Pot Chili

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

I’m including recipe for both, 6 quart and 8 quart models (I own 8 quart IP-DUO).

Press Sauté and let pressure cooker preheat for a few minutes.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula.

Meat won’t get browned, so don’t waste your time waiting for it. Original stainless steel pot that comes with Instant Pot doesn’t really brown, end of story. Our goal is simply to create as small pieces of meat as possible for every spoonful of chili. We are not performing this step for flavour enhancement (pressure cooking takes care of that) but rather aesthetic reasons.

I wish I could just throw that blob of ground meat in there and leave it as it is but from previous slow cooker experience I know it won’t be a good experience.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Press Cancel to turn Sauté off.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Add beans, diced tomatoes, tomato paste…

 Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Onion, garlic, peppers, corn, water + bouillon cube, chili powder and salt.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

I use GoBio organic bouillon cubes. This and other brands are widely available. You can replace them with any low sodium stock.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Stir well.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker and tastes like it has been simmering all day.

Chili ingredients are well below PC Max which is super important for pressure cooking. If you don’t see “PC Max” on your pot, it means you own an older Instant Pot or other brand pressure cooker. I highly recommend to read this article about max levels when pressure cooking.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Close the lid and set pressure vent to Sealing.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Press Pressure Cook on High for 20 minutes. Keep Warm is an automatic feature on latest Instant Pot, turn it on or off.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

After 20 minutes your chili is ready, Instant Pot will beep and countdown of bringing pressure down (L 00:01) will start. Pressure cooker needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take 20-30 minutes – Natural Release.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so with a long wooden spoon or towel, and outside to avoid smell and mess in the house.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

This is what your Instant Pot chili will look like when you open the lid. It’s just an inch or so of liquid on top but looks more. Don’t worry, stir it well.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

And it will look like this.

Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in pressure cooker but tastes like it has been simmering all day.

Serve hot with your favourite toppings. I’m sure you don’t need instructions for that. Enjoy!

Recipe

Instant Pot Chili 6 Qt.

Instant Pot Chili 6 Qt.

Yield: 7 servings

Serving Size: 2 cups

Ingredients

  • 1 lb ground turkey
  • 2 x 14 oz can any beans*
  • 28 oz can diced tomatoes, low sodium
  • 6 oz can tomato paste, low sodium
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup corn, canned or frozen
  • 3 cups water + 1 bouillon cube (or stock)*
  • 2 tbsp chili powder*
  • 3/4 tsp salt
  • Avocado oil
  • Green onion, cilantro, cheese, plain yogurt, for toppings

Directions

  1. On 6 quart Instant Pot, press Sauté and let appliance preheat for a few minutes. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat won’t get browned and some pink pieces are OK - our goal is just to create small pieces of meat for every spoonful of chili.
  2. Add beans, diced tomatoes, tomato paste, onion, garlic, pepper, corn, water + bouillon cube (stock), chili powder and salt; stir well.
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
  4. After 20 minutes your chili is ready, Instant Pot will beep and countdown of bringing pressure down (L 00:01) will start. Pressure cooker needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take 20-30 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so with a long wooden spoon or towel, and outside to avoid smell and mess in the house.
  5. Open the lid, stir and serve hot with your favourite toppings.
  6. Store: Refrigerate in an airtight container for up to 5 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I used only kidney beans. Try to find organic bouillon cubes. This amount of chili makes kid friendly mild one, use more to taste.

http://ifoodreal.com/instant-pot-chili/

Recipe

Instant Pot Chili 8 Qt.

Instant Pot Chili 8 Qt.

Yield: 10 servings

Serving Size: 2 cups

Ingredients

  • 1 lb ground turkey
  • 3 x 14 oz can any beans*
  • 28 oz can diced tomatoes, low sodium
  • 6 oz can tomato paste, low sodium
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 2 bell peppers, diced
  • 2 cups corn, canned or frozen
  • 4 cups water + 1 bouillon cube (or stock)*
  • 2 1/2 tbsp chili powder*
  • 1 tsp salt
  • Avocado oil
  • Green onion, cilantro, cheese, plain yogurt, for toppings

Directions

  1. On 8 quart Instant Pot, press Sauté and let appliance preheat for a few minutes. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat won’t get browned and some pink pieces are OK - our goal is just to create small pieces of meat for every spoonful of chili.
  2. Add beans, diced tomatoes, tomato paste, onion, garlic, peppers, corn, water + bouillon cube (stock), chili powder and salt; stir well.
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
  4. After 20 minutes your chili is ready, Instant Pot will beep and countdown of bringing pressure down (L 00:01) will start. Pressure cooker needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take 20-30 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so with a long wooden spoon or towel, and outside to avoid smell and mess in the house.
  5. Open the lid, stir and serve hot with your favourite toppings.
  6. Store: Refrigerate in an airtight container for up to 5 days.
    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I used only kidney beans. Try to find organic bouillon cubes. This amount of chili makes kid friendly mild one, use more to taste.

http://ifoodreal.com/instant-pot-chili/

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6 comments on “Instant Pot Chili

  1. Now I had to buy an instant pot. Lol. You’re never allowed to take this blog down!! Lol (I ordered one of those lodge Dutch ovens that will be here tomorrow – hope I won’t be needing anymore kitchen ware. Haha)

    1. OMG you are funny! That dutch oven is the last dutch oven you will own. In the kitchen, you need just a few BUT good appliances. All I use VERY often is dutch oven, blender, food processor, pots, ceramic skillet and slow cooker/Instant Pot. Everything else is kinda not necessary, just cool. You will love your new tools!

      1. Well… gotta match you know!! Lol! I’d never even heard of an instant pot before Boxing Day when everyone was after them. But I think I can ditch my rice cooker/steamer now. Lol I use that ‘better than boullion’ goopy gel stuff from Costco not cubes – should I dissolve it first or just throw it in? (It’s mega low sodium. Love the stuff)

        1. Haha. Yes, you can just throw it in. Just FYI even organic one has maltodextrin in it, a preservative. I didn’t know and was buying it. I was very surprised. Just so you know.

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