Instant Pot Chili
User Reviews
5
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Total Time
45 mins
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Servings
4 - 6
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili
Description
The Instant Pot Chili recipe starts by browning ground beef seasoned with salt and pepper in olive oil inside the Instant Pot on the sauté setting until slightly crisped. While browning, a chicken stock blend containing fish sauce, soy sauce, and cocoa powder is whisked together to infuse savory and slightly bitter umami flavors into the chili. After sautéing onions, garlic, and spices including cumin, chili powder, and oregano, crushed tomatoes and kidney beans are added to build the hearty base.
Simmering this mix in the pressure cooker melds the flavors into a balanced chili with a rich, mildly spicy character. The dish is suited for serving with toppings such as diced jalapeños, shredded cheddar, and lime wedges to add fresh and creamy contrasts. Adjusting the chili powder amount can tailor the heat level to accommodate children or personal preference.
The recipe suggests tasting and seasoning during browning to ensure the meat layers are flavorful and recommends rating the recipe after trying it. Overall, this chili combines ground beef and beans with a thoughtful spice blend and a unique umami stock for a satisfying meal.
Ingredients
- 1 pound ground beef
- 1 onion diced, medium
- 4 garlic minced, cloves
- 2 cans (540ml/19oz) red kidney beans , drained and rinsed
- 3 tablespoons (49g) tomato paste
- 1 can (28oz) crushed tomatoes
- 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
- 1 tablespoon (6g) cumin seed , ground
- 1 teaspoon (1g) oregano dried
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) apple cider vinegar (optional)
- brown sugar to taste
- kosher salt
- black pepper
Umami Chicken Stock Mixture:
- 1 cup (250ml) chicken stock unsalted
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- 1 tablespoon (15ml) soy sauce regular
- 1 teaspoon (2.5g) cocoa powder unsweetened
Optional Garnish:
- lime
- sour cream
- jalapeno pepper , diced and seeded
- green onions
- cheddar cheese
Instructions
- Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
- Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
- Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
- Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
- Pressure Cook Chili: Add in the reserved beef juice (from Step 1). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
- Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
- Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~
Notes
- Adjust chili powder quantity to reduce spiciness for children, using 1 tablespoon or less as needed.
- Season the ground beef well during browning to build flavor early in cooking.
- Consider garnishes like sour cream, lime, jalapeños, or cheddar cheese to add variety to each serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 966mg | 40% |
| Potassium | 1172mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 116mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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