This hearty and flavorful chili is the perfect cozy meal for crisp autumn evenings. With the Instant Pot, you can enjoy a warm, comforting bowl in no time, making it an easy favorite for busy weeknights.
Start by setting your Instant Pot to the sauté mode. Toss in the chopped onion and cook it until it’s soft and translucent, which usually takes about 3 minutes. Keep stirring now and then so it cooks evenly. Next, add the ground sirloin and cook it until it’s no longer pink, about 5 to 7 minutes. Pour in the vinegar and let it simmer for a couple of minutes, stirring occasionally.
Now, turn off the sauté function and add the tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce. Give everything a good stir to mix it all together. Seal the lid and make sure the vent is closed. Set the Instant Pot to cook on high pressure for 45 minutes. It will take about 10 to 15 minutes to build up the pressure before the timer starts.
Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, carefully switch to the quick-release method to let out any remaining pressure—this should take about 5 minutes. Open the lid once all the pressure is released.
Finally, stir in the cinnamon, cilantro, and clove oils to add a warm, fragrant touch. Serve the chili hot in bowls and enjoy!
- Brown the meat first to add extra flavor.
- Use canned beans to save time, but rinse them well to reduce salt.
- Adjust the spice level by adding more chili powder or a dash of cayenne.
This chili is warm, hearty, and perfect for chilly days. It cooks quickly in the Instant Pot®, making it a great option for busy evenings. The flavors deepen as it simmers, giving you a rich and satisfying meal.
Serve with warm cornbread or over a bed of steamed rice. Top with shredded cheese, sour cream, and chopped green onions for added texture and taste. A side of avocado slices or tortilla chips also pairs well.
Let the chili cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months and thaw overnight before reheating.
