Instant Pot Chili
Total Time
Approximately 75 minutes
Prep Time
10 minutes
Cook Time
45 minutes (plus natural release time)
Rating
5 out of 5 stars
(16)
Ingredients
4 servings
- 2 tablespoons avocado oil
- 1 large white onion, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 1 green bell pepper, stemmed, seeded, and diced
- 1 jalapeño pepper, stemmed and diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 (14-ounce) can diced fire-roasted tomatoes
- ½ cup dried pinto beans, or 1 (14-ounce) can, drained and rinsed*
- ½ cup dried kidney beans, or 1 (14-ounce), drained and rinsed*
- 1 cup water*
- Dried Guajillo chile, optional
- Freshly ground black pepper
- Avocado, for serving
- Lime wedges, for serving
- Sliced radishes, for serving
- Grated cheddar cheese, for serving
- Fresh cilantro, for serving
- Sliced jalapeños, for serving
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Preparation
Chef’s notes
*If using canned beans, reduce the water to 1/4 cup. (The pot might seem dry at first, but the vegetables will release moisture as the chili cooks.) Reduce the pressure cooking time in Step 3 to 20 minutes.