Savory Instant Pot Chili Recipe: A Quick Family Dinner Delight

I've been anxiously waiting for sweata weatha to roll in so I can unleash this Instant Pot Chili recipe upon you. It's my secret weapon for those nights when time is short, and food needs to hit the table almost the moment we walk through the door.

Spilling the beans (pun intended) on why this meal is clutch: I can toss all the ingredients into my trusty Instant Pot earlier in the day, set it to cook and keep warm, and voila! Dinner is waiting when we come back from soccer practice, dance, taekwondo... it's all part of having well-rounded kids, right? Bonus if your little ones are adventurous eaters and can handle bold flavors, because then everyone is set. Mine, however, are still on the "safe foods" train. So while we grown-ups chow down on this chili, they might venture a taste before moving on to their fall back staples.

This recipe is my mashup of online gems from the experts over at Amy & Jacky's Pressure Cook Recipes, Nom Nom Paleo, and Dinner at the Zoo. So, you know it's gotta be good!

Side Notes for Instant Pot Chili:

1. I used to be all about the beef, but now I'm all about that heart-healthy switch to ground turkey, and it still packs a flavor punch.
2. If you want to go full vegan, or just increase your bean to meat ratio, just double up on those legumes, my friend.
3. Feeling adventurous? Try playing around with optional ingredients like cocoa powder, cayenne pepper, and apple cider vinegar to customize your chili's flavor profile. These are great ways to spice it up when you need to cut back on salt too!
4. Leftovers, anyone? This chili is the gift that keeps on giving. Pop it in an airtight container in the fridge for 3-4 days or freeze it for up to 2 months.
5. When it comes to toppings, go wild! Avocado and plain Greek yogurt (a healthier twist on sour cream) are my go-to favorites. But you can also pile on shredded cheese, fresh diced tomatoes, green onions, and some satisfyingly crunchy corn tortilla chips.

Ingredients (Serves 4-6):

• 1 tablespoon avocado oil, ghee, or your fave cooking fat
• 1 large yellow onion, diced
• 1 red bell pepper or 2 stalks of celery, diced
• 1/4 tsp kosher salt
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 15oz can of beans (kidney, pinto, black beans, or mix 'em up)
• 1 pound ground beef (85% lean, 15% fat)
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon unsweetened cocoa powder (optional)
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14.5 ounces) fire-roasted diced tomatoes (don't drain)
• ½ cup chicken broth, beef broth, or bone broth
• 2 teaspoons fish sauce
• 1 tablespoon apple cider vinegar (optional)

How to Make Instant Pot Chili:

1. Fire up the sauté mode on your Instant Pot and wait for that metal insert to heat up. Once it's sizzling hot, add a tablespoon of fat and give it a twirl.
2. When the pot declares it's "Hot," toss in your diced onions and veggies, sprinkle with a pinch of salt, and let 'em sizzle. Keep stirring until they're softened and smelling fantastic in about 3 minutes.
3. Stir in the tomato paste and minced garlic, unlocking the aroma in about 30 seconds.
4. Time for the ground meat! Add it in with another pinch of salt, and start breaking it up with your trusty spatula. Keep at it until most of the beef is no longer pink, which usually takes about 5 to 7 minutes.
5. Now, let's crank up the flavor! Sprinkle in the chili powder, oregano, cumin, cocoa powder (for some umami), and cayenne pepper (if you're feeling spicy).
6. Mix it all up and then pour in the broth, beans, canned tomatoes, and flavor enhancing fish sauce. Stir well, ensuring the liquid gets to the bottom of the pot.
7. Lock the lid, set it to high pressure for 15 minutes, and let the Instant Pot work its magic.
8. Once it's done, if you just can't wait, release the pressure manually to dig in ASAP. Or just leave it to keep warm until you're good and ready.
9. If you want to brighten the flavor, add in a splash of apple cider vinegar at the end and serve it up with your favorite toppings!

And there you have it, a chili recipe that'll warm your heart (and your belly) on those crisp autumn nights. One day, even the pickiest eaters might become chili enthusiasts, thanks to this hearty and delicious recipe. Enjoy every spoonful, and let this chili be your go-to solution for those hectic evenings when you want to serve up something special without the fuss.