When I got my Instant Pot for Christmas, I wanted to start with something relatively easy. I decided to pick something that I already know how to make pretty well, and give it a shot in the pot. I give you Healthy Instant Pot Chili.
Chili is one of those meals that I absolutely love to make, especially in the colder months. However, the longer cook time prevents me from making it as often as I would like. It usually takes too long to cook on a busy weeknight, but not anymore! This chili is ready to go in just 30 minutes in the Instant Pot.
Let me tell you what I love about the Instant Pot so far. It is super easy to use, once you become familiar with the controls. The ability to saute right in the pot rather than in a skillet on the stove first is enough to make the Instant Pot worth it right there. Less dishes and mess to clean up always makes me happy. Of course, the speed at which it can cook food is the other thing I love. I have loved my slow cooker, but sometimes I don’t feel like doing the prep the night before to get it ready. With the pressure cooker option on my Instant Pot, I can dump things in shortly before dinner time, and still have it ready.
For this chili, I started by warming up the Instant Pot using the Saute button. I found that I needed to pump it up to the More setting to get it hot enough. You just push Adjust and get the red indicator light over to More. Once the pot was heated up, I added a splash of olive oil just so things didn’t stick to the bottom. Then I added the ground turkey, chopped green pepper, chopped onion, salt and pepper. I love to add lots of veggies to my chili. I sauteed and stirred this up until the meat was browned, which took about 5-7 minutes.
Next, I added the tomato paste to thicken the chili, and chili powder, garlic powder, and cumin for flavor. I stirred and cooked this for about 2 minutes. Finally, I added the pinto beans, tomatoes, and beef broth, and stirred it all up. I add a lot of beans because they provide filling plant-based protein and fiber. I highly recommend using fire-roasted tomatoes. They impart a nice deeper flavor than regular diced tomatoes.
At this point, you have to press Cancel. You can’t put the lid on while the pot is in Saute mode. Then, turn on the Soup/Broth option, put the lid on and lock it into place. The Soup/Broth option will pressure cook the chili for 30 minutes, but you must also consider the time the pot needs for pressure to build up and for pressure to release. The pot took about 10 minutes to reach full pressure and start the 30-minute cook time. When it was done, I chose to use manual release rather than waiting for the natural release, which could add another 10-40 minutes.
I served this chili with a little shredded colby jack cheese on top, and a nice green side salad. It was delicious, and probably the easiest chili I ever made!