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The best Instant Pot chili starts with fresh, classic chili ingredients. You need a good base to build rich flavors. I always use olive oil, onion, and garlic to kick things off. These ingredients create a strong foundation and make your kitchen smell amazing.

Best Instant Pot Chili

Get ready to savor the Best Instant Pot Chili that's hearty and bursting with flavor! This easy recipe combines essential beans and spices to create a delicious dish perfect for any night. Discover step-by-step instructions, cooking tips, and creative variations to make it your own. Whether you prefer it mild or spicy, this chili will satisfy your cravings. Click to explore the full recipe and elevate your chili game today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, seeded and minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juice)

1 cup corn (frozen or canned)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup vegetable broth

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Instructions
 

Turn the Instant Pot on to the Sauté mode. Add olive oil, and once hot, sauté the diced onion for about 3 minutes until translucent.

    Add minced garlic, red and green bell peppers, and jalapeño. Sauté for another 3-4 minutes until veggies are tender.

      Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for about 1 minute to release the spices' aromas.

        Add the black beans, kidney beans, pinto beans, and cannellini beans to the pot, followed by the diced tomatoes (with their juice), corn, and vegetable broth. Stir well to combine.

          Close the lid and make sure the valve is set to sealing. Select the Manual or Pressure Cook option and set for 15 minutes on high pressure.

            Once cooking time is complete, allow for a natural release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

              Open the lid, give the chili a good stir, and taste. Adjust seasoning with additional salt, pepper, or cayenne if desired.

                Serve hot, garnished with fresh cilantro and a dollop of sour cream if using.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings

                    - Presentation Tips: Serve the chili in deep bowls with a sprinkle of cilantro on top and a slice of lime on the side for an extra zing!