Best Instant Pot Chili

Name: Best Instant Pot Chili
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 bowls
Ingredients: 1 1/2 pounds ground beef; 1 tablespoon olive oil; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1-2 tablespoons chili powder; 1 tablespoon ground cumin seeds; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 medium onion; 6 cloves garlic; 2 tablespoons tomato paste; 3 cans of 15oz each red kidney beans; 1 1/3 cups beef broth or chicken broth; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 can of 28oz crushed tomatoes; 3 bay leaves; sour cream; Jalapeno pepper; cheddar cheese; avocado; parsley; 2 tablespoons cornstarch; 2 tablespoons water

User Reviews

5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 bowls
Calories
392 kcal
Course
Main Course
Cuisine
American

Best Instant Pot Chili

Rhea Duncan

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Instant Pot Chili recipe is one of the easiest meals you can make in just 30 minutes. It's hearty, flavorful, and has the perfect texture!

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Ingredients

Servings

1 1/2 pounds ground beef
1 tablespoon olive oil

Spices:

1 tablespoon onion powder
1 tablespoon garlic powder
1-2 tablespoons chili powder depending on how spicy you prefer it
1 tablespoon ground cumin seeds
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika optional

Rest of Ingredients:

1 medium onion diced
6 cloves garlic minced
2 tablespoons tomato paste
3 cans of 15oz each red kidney beans drained & rinsed
1 1/3 cups beef broth or chicken broth low sodium
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 can of 28oz crushed tomatoes
3 bay leaves

Garnish:

sour cream
Jalapeno pepper diced and seeded
cheddar cheese
avocado
parsley chopped

Cornstarch Slurry:

2 tablespoons cornstarch
2 tablespoons water

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Instructions

Add all the spices and dried herbs listed under this recipe's "Spices" section to a medium bowl and whisk together. Set aside.
Read the NOTES and decide what method you prefer for browning the beef. I used #2 this time. Select Sauté, and once your IP reads Hot, add the oil. Make sure you tilt the pot so the oil covers the whole surface.
Once the oil is hot, add the beef to the pot and DO NOT stir for 4-5 minutes. Gently remove the pot from the IP and pour the excess fat into a small bowl. Return the pot to the IP, using a wooden spoon to break down the beef, and continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well.
Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.
Add the mixed Spices to the beef, stir, and cook for 1-2 minutes.
Now, you need to deglaze the pot. When you sear the beef, lots of bits and pieces stick to the bottom of the pot, which can later contribute to burning, and your pressure cooker won't pressurize.
Add 1/3 cup of beef broth to the pot and scrape the bottom of the pot using a wooden spoon until it is clean. Cook the beef in the broth for 5 minutes to reduce the moisture.
Add the tomato paste and reserved beef juices, stir to combine.
Add the washed and drained beans and gently stir to combine.
Add the remaining 1 cup of broth, Worcestershire sauce, and soy sauce. Gently stir to combine.
Add the crushed tomatoes to the meat, and DO NOT stir. The tomatoes can stick to the bottom of the pot and prevent it from coming to pressure. Add the bay leaves on top.
Close the IP with the lid. Turn the steam release vent to 'sealing' and set it to cook for 12 minutes at High Pressure using the manual setting.
When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes. This is called Natural Pressure Release. After 15 minutes, gently release the rest of the pressure by opening the vent.
Open the lid and discard bay leaves. Gently stir the chili.
If you prefer the chili thicker, turn on the Sauté function and use the 'adjust' button to set it to medium heat.
In a small bowl, mix cornstarch with water until dissolved, then add it to the pot. Gently stir to combine, and let it simmer for 5 minutes until it thickens.
Season with salt and pepper to taste.
Serve hot with cornbread, sliced avocado, sour cream, and parsley.

Notes

The baking soda method: Mix 1/2 teaspoon of baking soda with one tablespoon of water until it's dissolved. Add the mixture to the ground beef and using your hands to mix it in. After that, let the beef rest for 20-30 minutes. My mom (and obviously many other cooks) use this trick in many recipes that ask for ground beef. First, it helps the meat retain the moisture, which makes searing and browning, especially in the IP, much easier. Second, it tenderizes the meat, for the same reason, since the beef retains more moisture, it's fluffier and more tender once cooked. I also love to use this trick when cooking Salisbury Steaks!
The sear and reserve method - once your Instant Pot is hot and ready to sear the beef, add it to the pot and DO NOT stir for 4-5 minutes. This way, the meat gets a chance to get golden brown on the bottom layer. At this point, the beef releases moisture. Carefully remove the pot from the IP and drain the excess fat into a small bowl, which will be added back to the pot later. Add the pot back to the IP and break down the meat using a wooden spoon, and continue cooking.
Quick sear method: If you don't care how browned the beef is, follow the instructions on #2 and use the easy way out. This means breaking apart the meat after the 5-minute mark and continuing to cook it in the moisture that is being released. This is a quick and easy method.
Don’t forget to add salt and pepper after cooking.
Be sure to use lean ground beef so the juices added to the chili are not all grease. I recommend 85/15.
Ensure the tomatoes are on top of everything and do not stir after adding them. They can cause a burn notice.
Also, take the time to deglaze the pot. Burnt bits on the bottom can also cause a burn notice.
Let your guests add their toppings. The chili is delicious. Let them taste it first.
Use low-sodium broth and soy sauce so the chili is not too salty.

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 15g (5%) Protein 23g (46%) Fat 27g (42%) Saturated Fat 9g (45%) Cholesterol 80mg (27%) Sodium 446mg (19%) Potassium 740mg (21%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 800IU (16%) Vitamin C 9.5mg (11%) Calcium 82mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 6bowls

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	15g	5%
Protein	23g	46%
Fat	27g	42%
Saturated Fat	9g	45%
Cholesterol	80mg	27%
Sodium	446mg	19%
Potassium	740mg	16%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	800IU	16%
Vitamin C	9.5mg	11%
Calcium	82mg	8%
Iron	5mg	28%