Best Instant Pot Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 bowls
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Calories
392 kcal
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Course
Main Course
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Cuisine
American
Best Instant Pot Chili
Description
The Best Instant Pot Chili brings together ground beef, kidney beans, and a robust blend of spices, including chili powder, cumin, oregano, thyme, and optional smoked paprika. The recipe focuses on properly browning the beef in the Instant Pot using one of several methods, including a baking soda tenderizing trick or searing without stirring to lock in moisture and enhance texture. After browning, diced onions and garlic are added, and the spices are toasted briefly to boost their aroma. The base is then built by adding tomato paste, crushed tomatoes, broth, Worcestershire and soy sauces, and bay leaves. Cooking in the Instant Pot melds these ingredients into a thick, richly flavored chili with tender beef and well-cooked beans.
The chili can be garnished with sour cream, diced jalapenos, cheddar cheese, diced avocado, or chopped parsley, providing cooling, heat, richness, and brightness respectively. These toppings complement the thick and savory chili well, making it fitting for a main meal or comforting gathering dish.
Important preparation notes suggest managing moisture and fat carefully by using lean ground beef (85/15), deglazing the pot after browning, and layering ingredients without stirring the tomatoes immediately to prevent burn warnings on the Instant Pot. Adjust salt levels by using low-sodium broth and soy sauce. These steps help achieve the optimal texture and prevent burning notifications.
Ingredients
- 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 seed
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon smoked paprika optional
Rest of Ingredients:
- 1 onion diced, medium
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 3 cans red kidney beans drained & rinsed, 15 oz
- 1 1/3 cups beef broth low sodium, or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 can crushed tomatoes 28 oz
- 3 bay leaf
Garnish:
- sour cream
- jalapeno pepper diced and seeded
- cheddar cheese
- avocado
- parsley chopped
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
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
- Use the baking soda method to tenderize ground beef by mixing ½ teaspoon baking soda with 1 tablespoon water and letting the beef rest 20-30 minutes before cooking for a moister texture.
- Alternatively, brown the beef by searing without stirring for 4-5 minutes to develop a golden crust before breaking it apart and removing excess fat.
- Use lean ground beef (around 85/15) to reduce excess grease in the chili.
- Deglaze the Instant Pot after browning meat to avoid burnt bits that trigger burn errors.
- Add crushed tomatoes last and avoid stirring them immediately to prevent burn notices.
- Opt for low-sodium broth and soy sauce to control saltiness in the chili.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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