This Instant Pot Chili is super easy to make and will be the best recipe for your everyday under 20 minute meals. It is naturally vegan, gluten free and seriously so delicious. No one would ever guess you can make such a fantastic chili from simple ingredients which will wow everyone. Kids approved, perfect for any easy family dinners, meal prep to make in advance it is a keeper that you always count on.
Instant pot recipes like my Instant Pot Spaghetti with Simple Tomato Sauce or my Instant Pot Mac and Cheese are always my jam. So simple and ready in 15 minutes on the table. How much easier can it be?
Now it is time to make a homemade chili in your instant pot.
You can be sure it is filling, protein rich, satisfying, comforting, super simple, cheap, always a good meal prep, and hearty. Trust me, this Instant Pot Chili recipe will make you use it often just for this best chili recipe.
What’s in the box for you with this easy recipe
You will need 6 simple ingredients:
- canned black beans + reserved liquid
- minced garlic
- olive oil
- tomato sauce
- diced onion
- bell pepper
Optionally you can add:
- chili powder
- smoked paprika
Instant Pot chili preparation
Before we’re ready, let’s talk about instant pot sizes.
I use a 6 quart instant pot for my chili, because I find it is simply the ideal size. Not too big or too small. Of course, any other instant pot size will work as well, so just use what you have on hand.
Now add oil to your instant pot, followed by onions, garlic, bell pepper. Use the sauté function for around 2 minutes until everything is lightly browned.
Further add black beans including the reserved liquid from the can, tomato sauce, optional cumin, smoked paprika, and chili powder.
Right now use your instant pot chili setting to high pressure, cover with the lid for 6 minutes and don’t forget to seal. After 6 minutes open the lid, season with salt and pepper to your taste and mix with a spoon or soup ladle. Then serve in bowls.
As always keep in mind when using the instant pot that the cooking time is around 6 minutes. It does not include the time which it needs to come to high pressure. This will vary from the used model but it shouldn’t be take longer than around 10 minutes.
My recipe makes such a stress free option for your cheap meals. Filling and perfect not only for dinner and lunch.
Reason to love this Instant Pot Chili even more
If you are thriving for variations, I have a surprise for you. Make an instant pot chili with noodles.
Please make sure to add extra tomato sauce. You will need an additional 12 oz tomato sauce.
Of course, also the preparation will be a bit different. After sauteing garlic, bell pepper, onions you will add your pasta followed by tomato sauce. Make sure your noodles are well covered. Use a fork to push pasta down until covered with tomato sauce.
If you use small pasta that’s ok. But you need to break spaghetti or linguine in half, before adding all the other ingredients, like the black beans, bean liquid, optional cumin, smoked paprika, and chili powder.
Cover with lid, from there set to high pressure for around 8 minutes.
When finished open the lid, season with salt and pepper and give a short mix with a spoon. Serve in bowls.
Don’t forget to add a picture from your remake!
- 2 15 oz black beans (reserve liquid from one can)
- 12 oz tomato sauce
- 2 Tbs olive oil
- 4 cloves garlic, minced
- 1 cup bell pepper, chopped
- 1.5 cups onions
- salt, pepper to taste
Optional add ons:
- 3 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- Add oil to your instant pot (I used 6 quart size), followed by onions, garlic, bell pepper. Use the sauté function for around 2 minutes until everything is lightly browned.
- Then add black beans including the reserved liquid from the can, tomato sauce, optional cumin, smoked paprika, and chili powder.
- Now use your instant pot chili setting to high pressure, cover with the lid for 6 minutes and don't forget to seal. After 6 minutes open the lid, season with salt and pepper to your taste and mix with a spoon or soup ladle. Then serve in bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 333Total Fat: 8.1gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 6.2gCholesterol: 0mgSodium: 550mgCarbohydrates: 53.8gFiber: 18.4gSugar: 10.4gProtein: 15.7g