This Instant Pot Sweet and Spicy Chili is a warm hug in a bowl! It’s packed with ground meat, beans, and a mix of sweet and spicy flavors that dance on your taste buds.
I love how quick and easy it is to whip up this chili. Just toss everything in the pot, press a button, and wait for the magic! Perfect for chilly nights or game day snacks.
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its flavor, but ground turkey is a great lower-fat option. If you’re looking for a meatless version, try using crumbled tofu or lentils for added protein.
Beans: Kidney beans add texture, but feel free to mix in black beans or pinto beans, depending on what you have. Canned beans save time, but soaking and cooking dry beans is another option if you prefer.
Tomato Paste: Tomato paste gives a rich depth. If you don’t have it, you can substitute with another can of diced tomatoes or tomato sauce. Just keep an eye on the liquid ratios.
Apple Cider Vinegar: This adds a nice tang. If you don’t have it, white vinegar or lemon juice can work in a pinch. Adjust the amount based on how tangy you like it.
How Do I Ensure My Chili Has the Perfect Balance of Sweet and Spicy?
Adjusting the sweetness and spiciness can take practice, but here’s how to get it just right:
- Start with the two tablespoons of brown sugar or honey; it’s easy to add more later if you want. Sweetness balances the heat nicely.
- The cayenne pepper can be adjusted based on your heat preference. Start with a little, then taste and add more if needed.
- Remember that the chili flavors will deepen as it cooks, so a slight tweak in seasoning just before serving can make a big difference.
Instant Pot Sweet and Spicy Chili
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 1 bell pepper (orange or red), diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup beef broth (or water)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 tbsp brown sugar or honey
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Optional toppings: sour cream, sliced green onions, shredded cheese, cornbread for serving
How Much Time Will You Need?
This Instant Pot Sweet and Spicy Chili takes about 10 minutes for prep and 30 minutes for cooking, including the pressure build-up and release. So, in around 40 minutes, you’ll have a delicious, hearty meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by setting the Instant Pot to ‘Sauté’ mode. Add a splash of oil. Once hot, toss in the diced onions and bell pepper. Sauté for about 3-4 minutes until they’re softened. Don’t rush this part; letting them become tender adds great flavor!
2. Add Garlic:
Next, stir in the minced garlic and sauté for another 30 seconds. You’ll smell those delightful aromas as it cooks!
3. Brown the Meat:
Now add the ground beef (or turkey) to the pot. Cook it until it’s browned, breaking it apart with a spoon as you go.
4. Spice It Up:
Once the meat is cooked, stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Sauté for about 1 minute to allow the spices to toast and develop their flavors.
5. Combine Remaining Ingredients:
Now, it’s time to add the rest! Stir in the tomato paste, diced tomatoes (with juice), kidney beans, beef broth, brown sugar (or honey), and apple cider vinegar. Mix everything well to combine.
6. Pressure Cook:
Cancel the ‘Sauté’ mode. Secure the Instant Pot lid, making sure the pressure valve is set to sealing. Select ‘Pressure Cook’ or ‘Manual’ mode, and set the timer for 15 minutes.
7. Release the Pressure:
Once the cooking time is complete, allow for a natural pressure release for 10 minutes. After that, carefully perform a quick release for any remaining pressure.
8. Final Touch and Serve:
Open the lid, and stir the chili. Taste and adjust the seasoning if needed. Serve hot, topped with your favorite optional toppings like sour cream, sliced green onions, and shredded cheese, alongside cornbread for a complete meal!
Enjoy your hearty, sweet, and spicy chili made easy in the Instant Pot!
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Can I Use Different Types of Meat?
Absolutely! Ground turkey or chicken would work well as leaner alternatives. If you want a meatless version, try using lentils or veggie crumbles for a plant-based option.
What If I Don’t Have All the Spices?
No worries! You can use chili seasoning packets as a substitute for individual spices. Just follow the package instructions, and adjust according to your taste.
Can I Freeze Leftover Chili?
Yes, you can! Allow the chili to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How Do I Thicken My Chili If It’s Too Runny?
If your chili turns out too watery, you can simmer it on the ‘Sauté’ mode for a few more minutes to evaporate excess liquid. Alternatively, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to help thicken it quickly.
