breakfast
Instant Pot Chili
This Instant Pot chili recipe is a quick, easy, and flavorful meal! Filled with beans, tomatoes, and veggies, it's great for game day or busy weeknights. Dried and canned beans both work well here. If you're using canned beans, find a few tweaks to the instructions in the notes below.
Ingredients
- 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*
Directions
- Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 10 minutes. When the Instant Pot is preheated, drizzle the avocado oil into the pot and add the onion, red and green bell pepper, and jalepeño. Cook, stirring occasionally, for 8 minutes, or until the vegetables soften.
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