Easy Instant Pot Chili Recipe (5 Ways to Serve It)

The recipe

Our Family's Go-To Chili

By Right There, Right Here · Prep: 15 minutes · Pressure cook: 20 minutes · Natural release: 10 minutes · Total: About 55–65 minutes, including pressurization and finishing

Cooking instructions

1. 1

   Set the Instant Pot to Sauté. Add a little oil, then the chopped onion and minced garlic. Season lightly with salt and pepper. Sauté briefly, but don't wait for the onion to become translucent.

2. 2

   Add the ground beef and break it apart while cooking. When the beef begins to brown but isn't completely browned, add the drained kidney beans and black beans.

3. 3

   Continue sautéing until the beef is completely browned.

4. 4

   Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the rinsed dried lentils, jalapeño, cilantro, and all seasonings. Stir to combine. Add the diced tomatoes and tomato sauce on top without stirring the thick tomato mixture into the bottom, to reduce the risk of a burn warning.

5. 5

   Secure the lid and set the valve to Sealing. Pressure cook on High for 20 minutes using the Soup/Broth or Manual/Pressure Cook setting.

6. 6

   Allow 10 minutes of natural pressure release, then carefully release any remaining pressure.

7. 7

   Mix ⅓ cup masa harina with cold water until smooth. Stir the slurry into the cooked chili. Turn on Sauté and simmer for 3–5 minutes, stirring occasionally, until the chili reaches your preferred consistency.

8. 8

   Taste and adjust salt, cumin, or chili powder as desired.

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