There’s a ton of flavor packed into this Instant Pot Chili recipe with ground beef and pork, beans, tomatoes, and oodles of spices, and the best part is it only takes about 30 minutes from start to finish.
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There’s nothing better than a big bowl of chili on a cool, fall day. It’s the perfect bowl of deliciousness. This Instant Pot recipe is packed full of the bold flavors you’d expect from a chili that’s been stewed for hours.
If there’s one thing the Instant Pot does well, it’s chili. The Instant Pot is able to give chili the deep flavor that it usually takes hours on the stove top to develop. So will you believe me that this only cooks in the pressure cooker for 10 minutes?
It’s true! This is the easiest chili you’ve ever made. And I’ll be it’s also one of the best you’ve tasted.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
Ingredients in Instant Pot Chili
Yes, there are quite a few ingredients in this chili. I admit that I don’t love looking at that long list and wondering if I even have everything. But it’s mostly spices and they’re ones you very likely already have on hand.
I’m a firm believer that you don’t need any crazy ingredients to make great chili. Some people like to put chocolate, cinnamon, and even fish sauce in their chili. That’s fun once in a while, but there’s no need to add crazy things to make a delicious bowl of chili.
You’re going to need these ingredients for this chili:
- Ground beef and pork – I use both because it adds a richness of flavor and a slightly different texture. You can just one one or the other, if you like. You might substitute the pork for chunks of steak, which is also an amazing texture for chili.
- Onion, Celery & Garlic – These are the trinity of flavor in cooking. You can’t get away without it. They add a tremendous amount of flavor to the chili.
- Tomato paste and a can of diced tomatoes
- A can of pinto beans – there’s debate about what the best bean is for chili. I prefer pinto beans. You can use your favorite bean instead, if you want.
- Beef bouillon cube – you can also go with a cup of beef broth in place of the water and bouillon cube
- Spices – chili powder, ground cumin, salt, oregano, paprika, white sugar, ground black pepper, dried cayenne pepper
- Worcestershire sauce
- For garnish – shredded cheddar cheese, sour cream, green onions, red pepper flakes
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How to Make Instant Pot Chili
Heat the Instant Pot on saute mode for 3-5 minutes. When hot, add oil to the inner pot, then add the beef, pork, onion, celery, and garlic. Break up the meat as it browns, so you’re left with a crumble.
Once the meat is browned, add the remaining ingredients and stir well. You want to be sure you get up any browned bits that stuck to the bottom while browning the meat.
It might seem thick, but it will turn out just the right consistency once cooked. If you prefer a more soup-like chili, you can add an extra cup of water to thin it out.
Lock on the lid and make sure the vent is set to sealing. Press the Pressure Cook button and set the time to 10 minutes. It doesn’t seem like a long time, but it’s plenty of time to develop tremendous flavor thanks for the high pressure the ingredients will be under.
When the time is up, allow for a natural pressure release. This will take about 15 minutes. Once the pressure is released, the chili is ready to eat. However you can keep it on warm in the Instant Pot for as long as you like.
If you have the glass lid for the Instant Pot, you can even leave the chili in the pot until you’re ready to serve it. Guests can just scoop their portion right out of the pot.
Serve with your toppings of choice. I like to add shredded cheese and sour cream. You might also serve green onions, red pepper flakes and oyster crackers on the side so everyone can top it how they like it.
Can I Freeze Leftover?
Yes, you can freeze left over chili. It will keep in the refrigerator for at least 5 days, if you think you’ll eat it soon, but freezing is a great option for preserving leftovers. It will keep in an air tight container for at least a month.
When you’re ready to eat it, you can reheat it in the Instant Pot on saute mode until it’s heated through.
What If I Get the Burn Notice?
If you’re cooked a lot of thicker stews and casseroles in the Instant Pot, you’ve probably gotten the burn noticed a time or two.
The burn notice is caused typically by one of two things. Either there isn’t enough water in the food content, or there are still browned bits on the bottom of the pot from when you sautéed the meat.
If you get the burn notice, first cancel the cooking, remove the lid and see if you can scrap the bits from the bottom of the pot. Try cooking again.
If you still get the burn notice, add an additional 1/2 cup of water to the pot. The extra water won’t affect the chili’s flavor, so no worries.
Tips & FAQs
Heat & Chilis
When you’re choosing the chili powder that you’re going to use in this chili, be sure to mind whether it’s mild or hot. The recipe calls for two tablespoons of chili powder, which adds a ton of flavor. But that amount of hot chili can be overpowering and too spicy for many people. I use mild chili powder and then add additional cayenne pepper to reach my desired level of heat. If you are interested in making the chili powder yourself try this recipe.
Can the Recipe Be Doubled?
Yes, you can definitely double this recipe. It makes 4 servings. If you’d like to make a larger batch, you can double it in a 6-quart pot or you can even triple it in an 8-quart Instant Pot. Just be sure not to go over the 2/3 fill line.
>> Have you tried making homemade bone broth? The Instant Pot is one of the easiest ways to make it at home.
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Instant Pot Chili
Note: Made in a 6-qt Instant Pot
- 1 tablespoon cooking oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 yellow onion chopped
- 1 stalk celery chopped
- 1 clove garlic minced
- 4 ounces tomato paste
- 1 15 ounce can diced tomatoes with juice
- 1 15 ounce can pinto beans drained
- 1 cup water
- 1 cube beef bouillon
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne or chipotle powder add extra for more heat
- For garnish: shredded cheddar cheese sour cream, green onions, red pepper flakes
- Heat the Instant Pot on saute mode for 3-5 minutes. When hot, add oil to the inner pot, then add the beef, sausage, onion, celery, and garlic. Break up the meat as it browns.
- Once the meat is browned, add the remaining ingredients and stir well.
- Lock on the lid. Press the Pressure Cook button and set the time to 10 minutes.
- When the time is up, allow for a natural pressure release.
- Serve with your toppings of choice.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.