The Best Instant Pot Chili
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Course
Main Course, Soup
The Best Instant Pot Chili
Description
"The Best Instant Pot Chili" starts by sautéing lean ground beef in canola oil until browned, then cooking diced onion, bell pepper, Poblano chili, and garlic until tender inside the pot. Tomato paste and a medley of spices—chili powder, smoked paprika, oregano, cocoa powder, and cumin—are stirred in to form a spiced base. Adding beer and scraping the pot deglazes it, enhancing flavor.
The recipe calls for combining beef stock, tomato puree, rinsed black beans, and the cooked beef before pressure cooking for 18 minutes. The pressure cooking tenderizes the meat and melds flavors into a thick chili. After cooking, fresh cilantro is mixed in for herbal freshness, and seasoning is adjusted with salt and pepper.
Serving suggestions include garnishing with sour cream and shredded cheddar cheese, which add cooling richness to contrast the chili’s spiciness. The chili is suitable for filling meals, perfect for cooler days or social gatherings. The recipe emphasizes balanced flavors from smoky spices and the slight bitterness of beer.
Ingredients
- 1 ½ tablespoons canola oil
- 2 pounds ground beef lean
- 4 cloves garlic minced
- 1 onion diced, medium sweet
- 1 red bell pepper diced
- 1 Poblano chili minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano dried
- 2 teaspoons cocoa powder
- 1 ½ teaspoons cumin ground
- 12 ounces lager beer or pilsner beer
- 1 ½ cups beef stock
- 2 (10.75-ounce) cans tomato puree
- 2 (15-ounce) cans black beans drained and rinsed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup cilantro fresh, chopped leaves
- ¼ cup sour cream
- ¼ cup cheddar cheese shredded
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
- Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
- Stir in beer, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately, garnished with sour cream and cheese, if desired.
User Reviews
Overall Rating
4.8
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