Instant Pot Chili

Yes, this is excellent for freezing. Cool it completely, divide into portions, and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally, for 5–7 minutes until heated through.

You can, but the chili will be wetter and less flavorful. Draining and rinsing the beans removes the starchy liquid and lets you control the liquid level with the broth instead.

This happens if you used undrained canned beans or too much broth. Use the 'Sauté' setting to simmer it uncovered for 5–10 minutes until it thickens, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer for 1 minute more.

Yes. Use 1½ pounds ground turkey or chicken instead of beef, browning it the same way. The chili will be leaner and lighter in flavor; add an extra tablespoon of chili powder to compensate.

Thaw overnight in the refrigerator if frozen. Reheat in a pot over medium heat, stirring occasionally and adding a splash of water if it's too thick, for 5–7 minutes until hot. Or reheat individual bowls in the microwave covered at 50% power for 2–3 minutes.

Sour cream or Greek yogurt, diced raw onion, shredded cheddar cheese, sliced jalapeños, and fresh cilantro are the classics. Serve over rice, with cornbread, or in a baked potato.