Instant Pot Southwestern Chili is a gluten-free comfort food recipe full of ground beef, black beans, corn, savory spices and more. An easy, fast dinner!
Cooler weather calls for soul-warming comfort food, not more hours in the kitchen! Southwest Chili is a hearty recipe full of ground beef, black beans, corn, savory spices and more that takes little prep and cooks in about 30 minutes (but tastes like it’s been simmering all day long)!
Just like clockwork, with the first day of fall, our weather has switched from sweltering days to chilly turn-the-fire on cozy weather. We’ve been socked with fog for the past four or five days and I love it. I’ve had the fire blasting and loving the dreary skies. It’s the perfect backdrop for comfort food and there is nothing better than chili.
Ever since returning from Scotland and Ireland at the end of the summer I’ve been nursing pneumonia.
I thought I had it licked then 10 days of being socked in with the smoke from fires in the Pacific Northwest kicked it all back up again.
It’s left me exhausted and completely not motivated to cook. Between that and the weather, my Instant Pot came to the rescue to effortlessly prepare a delicious batch of Instant Pot Southwest Chili.
I recently learned that I could have my groceries delivered from Whole Foods and feeling so under the weather I ordered all the ingredients I needed and they showed up on my front porch less than an hour later!
I was craving a meaty chili with signature ingredients from my favorite southwestern dishes: black beans, roasted tomatoes, corn, chipotle, and earthy spices.
Something I love about the Instant Pot is that it has a sauté feature. The onions, pepper and ground beef can be all sautéed in the Instant Pot insert and then the rest of the ingredients added to pressure cook into a deeply flavorful southwest chili in 15 minutes cooking time.
Pressure cooking expedites the deep blending of flavors in It only left clean-up of the insert and no extra pots and pans (more laying on the couch watching Mad Men for me).
A fun thing about serving chili are all the toppings. Did you know if a food is too spicy the way to dampen the heat is with dairy products? The tangy sour cream is a wonderful flavor complement to chili anyway but it also helps take the heat down for more spicy-sensitive diners.
Shredded cheese, sliced avocado, chopped cilantro, sliced scallions and charred tortillas are my favorite things to serve with chili.
No Instant Pot? No problem!
There are several chili recipes in the Slow Cooker recipe section. Slow Cooker Pumpkin White Bean Sausage Chili, Slow Cooker 3 Bean Winter Chili and Slow Cooker Tangy Baked Bean Chili (Vegetarian/Vegan) are all great places to start!
How to Make Instant Pot Southwest Chili:
Instant Pot Southwestern Chili
This hearty, southwestern chili is easy to whip up using an Instant Pot. Only 15 minutes cooking time with a natural release producing a chili that tastes like it cooked all day long! Note: the time for the Instant Pot to come to full pressure is not included in the cooking time.
- 1 tablespoon Olive or Vegetable Oil
- 1 large Yellow Onion peeled and chopped
- 1 large Bell Pepper cored, seeded and chopped
- 3 Garlic Cloves
- 1 pound Ground Beef (85%)
- 1 15-ounce can Black Beans drained and rinsed
- 1 10-ounce can Rotel Chipotle Diced Tomatoes with Green Chilies & Chipotle Peppers*
- 1 cup Frozen Corn (doesn't need to be thawed)
- 1/4 cup Chili Powder
- 1 teaspoon Smoked Paprika (not hot, regular smoked paprika)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon ground Cumin
- 1 tablespoon Oregano
- 1 cup Low Sodium Chicken Stok
- Instant Pot (6 quarts)
Set the Instant Pot on Saute. When the insert is hot, add the oil. When the top is shimmering add the onion, bell pepper and garlic. Saute for 3 minutes and add the group beef, breaking it into small pieces as it sautes. Saute until no pink remains on the meat.
Select the Keep Warm setting while adding the rest of the ingredients. Stir well to combine. Place the top on the Instant Pot, seal (ensure the release valve is set to Sealing) and select Manual. Cook on High Pressure for 15 minutes and then let naturally release. When the pressure has fully released serve!
*if Rotel with Chipotle and green chilies is not available in your area, use a 10-ounce can of diced tomatoes (can be fire-roasted), a 4 ounce can (drained) of mild green chilies and 2 teaspoons adobo sauce. If you like it spicy, cut up a canned chipotle chile in adobo sauce and add that too!