Chili is my favorite food when it gets cold out. It’s also my favorite meal to make because it is very forgiving, versatile and always delicious. It even freezes well for storing meals for later or when I meal prep on the weekends and want my food to stay fresh until Friday.
I made some tweaks to my other chili recipe in my 30 Day Reset and came up with this one. It’s similar but the flavor profile is a bit different. It’s easy to add any type of veggie you’d like. This one contains onions and bell peppers and sweet potatoes. I will often add zucchini, summer squash and whatever else I think might go well!
If you’re looking for a chili that doesn’t take too long (i.e. requiring prep in the morning before you leave the house – i’ll take those extra few minutes of sleep please), and that’s easy to prep – this is it!
Instant Pot Chili
Quick, flavorful, colorful and simple chili made in the instant pot
- 1 lb Chuck Roast or Pork Shoulder
- 1 lb Ground Pork, Turkey or Beef
- 1 Onion diced
- 2 Bell Peppers diced
- 16 oz Can of diced Tomatoes
- 16 oz Can of Red Kidney Beans
- 4 Cloves Garlic – minced
- 1 Small can of green chilis
- 1 Cup Chicken Broth
- 1 tbsp Fish Sauce (OPTIONAL)
- 1 tbsp Soy Sauce or Coconut Aminos
- 2-3 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Red Chili Flakes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Apple Cider Vinegar
Season the chuck roast or pork shoulder with salt or pepper. Heat a pan on medium high and brown the chuck roast/pork shoulder. Once seared on all sides and brown, take off heat.
In the same pan, cook the ground meat until mostly cooked through. Add salt and pepper.
Click Saute on the Instant Pot. Add Avocado oil, the bell peppers and onion. Saute until the onions and peppers are starting to soften. Add salt, pepper and 1 tbsp of chili powder.
Add in the diced green chilis, diced tomatoes with juice if you'd like, red kidney beans, and the rest of the spices (cumin, onion powder, garlic powder, red pepper flakes, salt, pepper).
Add the chicken stock, fish sauce (optional) and soy sauce or coconut aminos
Add the meat (ground and roast) into instant pot.
Click cancel on the instant pot, then click manual and adjust the time to 70 minutes. This will start the pressure cooker process. Put the lid on, make sure the cap is set to sealing, and wait 10 seconds to hear a few beeps. The pressure cooker will build up pressure and then start the 70 minute timer.
When the timer goes off, let the pressure cooker reduce pressure on its' own. Usually takes 10-15 minutes. Open the lid, pull the meat out and shred the roast. Return to the chili in the instant pot. Stir.
Add 1 tbsp of Apple Cider vinegar and stir.
Serve over white/brown rice or sweet potatoes and top how you like! – I like to top my chili with avocado, sour cream or greek yogurt, a bit of lime and (most people also like) cilantro.
Did you try this recipe?
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