Instant Pot Chili for One (or Two)
I love chili, especially during the colder months of the year. It’s such a warm and comforting meal that’s perfect for feeding one, a crowd or meal prepping for the week. But let’s be honest, who has the time to cook traditional chili recipes for hours on the stove? Not me, and probably not you either if you’re reading this! That’s why the Instant Pot is a real lifesaver. With an Instant Pot, you can make a delicious and hearty meal in no time at all. It’s so convenient, especially for busy individuals like us.
The Advantages of Making Chili with an Instant Pot
The Instant Pot is a versatile kitchen appliance that can be used to create a variety of dishes, including chili. One of the best things about using an Instant Pot for chili is that it greatly reduces the cooking time. Instead of needing to simmer on the stove for hours, you can cook it in an Instant Pot in less than an hour. This is perfect for busy individuals who don’t have a lot of time to spend in the kitchen.
Another advantage of using an Instant Pot for chili is that it allows the flavors to meld together more quickly. The high pressure and heat of the Instant Pot help to infuse the flavors into the chili faster than traditional cooking methods. This means that you can have a flavorful and delicious meal in no time.
How to Make Instant Pot Chili
To make Instant Pot chili, you’ll need the following ingredients:
- 1/2 tablespoon of olive oil
- 1/2 medium yellow onion, peeled and diced
- 1 pound of ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cloves of garlic, minced
- 1 (15 oz) can of tomato sauce
- 1 (15.5 oz) can of kidney beans, drained and rinsed
- 1 1/2 tsp of chili powder
- 1/4 tsp cayenne pepper
- 1/8 tsp red pepper flakes
To make the chili, follow these steps –
Set Instant Pot to Saute. Add oil.
Pour in onion and ground beef. Sprinkle with salt and pepper. Stir and cook until onions are soft and meat is no longer pink, about 8 minutes.
Add in garlic and cook an additional 30 seconds. Turn Instant Pot off. Drain fat from the pot.
Mix in tomato sauce, kidney beans, chili powder, cayenne pepper and red pepper flakes. Make sure to scrape the bottom of the pot for any stuck-on food.
Close lid and set pressure release to Sealing.
Press Bean/Chili button and set time to 45 minutes.
When the timer beeps, allow pressure to release naturally and then unlock lid and remove it.
Serve with delicious South of the Border homemade bread!
Tips for Making the Best Instant Pot Chili
While the Instant Pot makes cooking a breeze, there are a few tips that can help you make the best chili possible. Here are some tips to keep in mind:
- Use high-quality ingredients: The quality of your ingredients can make a big difference in the flavor. Use high-quality meat and flavorful spices for the best results.
- Brown the meat first: Browning the meat before you add the other ingredients will help to develop the flavor of the chili.
- Don’t overfill the Instant Pot: Be sure to follow the manufacturer’s instructions for maximum fill line to avoid overfilling the Instant Pot.
- Let the pressure release naturally: Allowing the pressure to release naturally for at least 10 minutes before manually releasing the rest will help to ensure that everything is fully cooked and the flavors have melded together.
Just a thought –
This is a great meal for one or two. Cooking for one is a challenge and this dish is perfect for smaller servings. But if you need to make more just double the recipe! Freeze what you don’t eat for a later cold day. Leftovers that can be frozen are perfect choices when cooking for one or two. That’s why I love this recipe. It’s so versatile.
Instant Pot chili is a wonderful and filling dish that’s great for people who are always on-the-go and can’t spend too much time in the kitchen. Thanks to the Instant Pot, you can have scrumptious and satisfying chili in less than an hour. Whether you’re planning your meals for the week or feeding a big group of people, Instant Pot chili is guaranteed to be a crowd-pleaser. Why not give this recipe a try and savor a cozy and delightful meal that’s bursting with flavor?
Let me know how your chili turns out in the comments below. I would love to hear from you!
If you enjoyed this scrumptious dish why not give one of these a try? I think you’ll enjoy them as much as the chili!
Yummy Favorites!
South of the Border Bread
Easy homemade bread with a bit of a twist. Great with Tex-Mex dishes!
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Instant Pot Beef Chili
Big robust flavor for two. Or one. Cause you'll definitely come back for more!
Ingredients
- 1/2 tbsp olive oil
- 1/2 medium yellow onion, peeled and diced
- 1 pd ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (15.5 oz can kidney beans, drained and rinsed
- 1 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/8 tsp red pepper flakes
Instructions
- Set Instant Pot to Saute. Add oil
- Pour in onion and ground beef. Sprinkle with salt and pepper. Stir and cook until onions are soft and meat is no longer pink, about 8 minutes.
- Add in garlic and cook an additional 30 seconds. Turn Instant Pot off. Drain fat from the pot.
- Mix in tomato sauce, kidney beans, chili powder, cayenne pepper and red pepper flakes. Make sure to scrape the bottom of the pot for any stuck-on food.
- Close lid and set pressure release to Sealing.
- Press Bean/Chili button and set time to 45 minutes.
- When the timer beeps, allow pressure to release naturally and then unlock lid and remove it. Serve.
