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Tex-Mex cuisine is a vibrant and flavorful fusion that combines the culinary traditions of Texas and Mexico. This beloved cuisine is characterized by its bold flavors, hearty ingredients, and a wide array of dishes that cater to diverse palates. From sizzling fajitas to cheesy enchiladas, Tex-Mex delights have captured the hearts (and stomachs) of food lovers around the world. One dish that stands out in this culinary tradition is chili. Hearty Tex-Mex Instant Pot Chili, in particular, is a comforting and satisfying meal that embodies the essence of this cuisine, making it a popular choice for family dinners, gatherings, and even game day celebrations.

Instant Pot Chili

Discover the rich flavors of Hearty Tex-Mex Instant Pot Chili, a perfect dish for busy nights and gatherings. This recipe combines savory ground beef or turkey with hearty beans, fresh vegetables, and a blend of spices for a truly satisfying meal. The Instant Pot makes cooking quick and easy, allowing the flavors to meld beautifully. Top with cheese, sour cream, and fresh herbs for an extra touch. Make this chili your go-to comfort food!
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Ingredients
  

1 lb ground beef (or turkey for a lighter version)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 cup beef broth

2 tbsp chili powder

1 tbsp cumin

1 tsp smoked paprika

1 tsp oregano

Salt and pepper to taste

1 tbsp olive oil

Optional toppings: shredded cheese, sour cream, diced green onions, cilantro

Instructions
 

Sauté the Aromatics: Start by selecting the Sauté function on your Instant Pot. Add the olive oil and let it heat up. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Add the minced garlic and sauté for an additional minute until fragrant.

    Brown the Meat: Add the ground beef (or turkey) to the pot. Break it apart with a spatula or wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

      Add the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the meat and veggies in the spices and let it cook for 1-2 minutes to deepen the flavors.

        Combine the Ingredients: Pour in the crushed tomatoes and beef broth, then add the kidney and black beans. Give the mixture a good stir to combine all ingredients.

          Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 15 minutes.

            Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to let out any remaining steam.

              Serve and Enjoy: Open the lid carefully. Give the chili a good stir and taste to adjust seasonings if needed. Serve hot in bowls, topped with your choice of shredded cheese, sour cream, diced green onions, or cilantro.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8