Home » Instant Pot Chili Recipe – Quick and Mouth-Watering Dish

Instant Pot Chili Recipe – Quick and Mouth-Watering Dish

This post contains affiliate links. If you click and buy we may make a commission, at no additional charge to you. Please see our disclaimer for more details.

When snow falls on the red maple, and the cool breeze shakes your windows, you crave steamy hot Chili. It is a beef stew, and its original name is Texas Chile Con Carne. A bowl of tender beef chunks floating on a hot flavored soup best suits a cold evening. This red thick beef stew is a 300-year-old traditional dish. And we call it instant pot chili because of its preparation in an instant pot at the chili/bean program.

Texas chili Con Carne is a favorite winter dish in the US. Also, it is an excellent choice to delight friends and family at the weekend. A bowl of hot gleamy Chili adds pure delight when friends and family get together on a cold day. But today’s instant pot chili has gone through many experiments. And you can enjoy different tastes depending on the recipe you follow. Many cooks also use ground turkey instead of beef that has made this dish more popular.

There are many arguments regarding the ingredients used in instant pot chili. First, it is because most of the recipes include beans. And according to a section, the bean is not a kind of Chili. So it shouldn’t be a part of authentic Texan Chili. But an instant pot not only eases complex cooking tasks but also provides a deep flavor.

The instant pot chili recipe offers a dish full of nutrition for using vitamin and protein-rich ingredients. So follow our easy-to-cook recipe for instant pot chili and get ready for a delicious weekend dish. Keep reading the post; it’s spicy!

Instant Pot Chili Recipe

Instant Pot Chili Recipe

The prime ingredients of this recipe are beef, beans, tomatoes, and spices. This simple recipe needs slow cooking. So all the ingredients are cooked together slowly in the pressure cooker. And it produces a tender dish with rich flavor. Also, the easy recipe completes in a short time of only 45 minutes. But your guests will remember its excellent taste forever.

This easy instant pot chili loaded with meat, beans, and spices offers a filling food. You can enjoy a heartwarming meal that gives you comfort and satisfaction in cool weather. It is an excellent option for a weekend party. Also, you can make the stew ahead and reheat it before eating.

It is to note that this recipe is not for classic Texan Chili. But it is a simple recipe that provides ease of cooking, good taste, and nutrition altogether.

You need to select the chili/bean program in the instant pot. It provides the perfect doneness of beans and beef. You can also set the cooking time in the instant pot chili setting. This particular setting produces very high pressure for cooking at different lengths of time.

Bonus Read: Instant Pot Whole Chicken and Potatoes Recipe

How To Prepare Instant Pot Chili ?

  • Time Required:
    • Preparation Time: 10 Minutes
    • Cooking Time: 35 Minutes
    • Total Time: 45 Minutes
  • Cuisine – American
  • Course – Soup/Stew
  • Servings – For 6 Person
  • Cooking Tools Required:
    • Instant Pot Pressure Cooker
    • Mortar and Pestle
    • Wooden Spoon
    • Measuring Cup
    • Mixing Bowl
  • Ingredients
    • 1 ½ pound ground beef
    • One medium onion
    • Four Garlic cloves
    • Two cans (540ml/19oz) red kidney beans
    • Three tablespoons tomato paste
    • One can of crushed tomatoes
    • 1 – 2 tablespoons chili powder
    • One tablespoon cumin seed
    • One teaspoon dried oregano
    • One tablespoon olive oil
    • One tablespoon apple cider vinegar (optional)
    • Salt, black pepper, and Brown sugar to taste
    • One cup (250ml) unsalted chicken stock
    • Two tablespoons fish sauce/soy sauce
    • One teaspoon unsweetened cocoa powder
  • For Garnishing:
    • Lime
    • Sour cream
    • Jalapeno pepper, diced and seeded
    • Green onions
    • Cheddar cheese
  • Preparation
  1. Cut the onion into dice. And grind or mince the garlic, clove, and Jalapeno pepper. Also, grind the cumin seeds.
  2. Wash the red kidney beans and drain the water.

Direction

  • Start with heating the instant pot. You can use the fry button to heat the pressure cooker. So, wait until the cookware is hot enough. Also, look at the indicator for the hot signal. You should add the ingredients only after the pot becomes hot.
  • When the pot is heating up, you can use the time for seasoning the ground beef. Use kosher salt and ground black pepper for seasoning. Then add 1 tbsp of olive oil to the pot. And spread the oil with a wooden spatula to grease the whole bottom.
  • Now the instant pot is ready for cooking. So add the seasoned ground beef to the pressure cooker. Remember that the meat will release juice after 4 to 5 minutes. And you will collect the liquid in a bowl to use later.
  • Fry the beef for 5 to 7 minutes until it becomes brown with a crispy feel. At this stage, a little salt and black pepper can enhance the taste.
  • You can utilize the time when the beef is frying in other work. Take a 500 ml measuring cup and add all the ingredients for the chicken stock mixture. Here you add fish sauce, soy sauce, and unsweetened cocoa powder to the chicken stock. And then mix all the ingredients well.
  • Now add ground cumin seed, chili powder, and dried oregano to the instant pot. Stir a little and add diced onions and minced garlic to it. You can adjust the amount of chili powder according to its sharpness. And how rich you want the Chili to be. Stir the mixture for 5 minutes until you smell the flavor of the spices.
  • Now add half of the chicken stock mixture to the pot. And stir well to remove the spices stick to the sides and bottom of the instant pot. Mix everything well and add the beef juice you have collected previously. Also, add the remaining chicken stock mixture. At this stage, you will also add the red kidney beans to the pot and stir well to mix everything.
  • After mixing everything, You can spread the crushed tomatoes and tomato paste at the top. Then close the lid and seal the pot by moving the venting knob. After that, turn on the pressure cook button.
  • Cook the Chili at high pressure for 10 minutes and switch off the pressure cooker. Allow the steam to release naturally. Then move the venting knob to the open position. And carefully open the lid.
  • Stir the stew and sprinkle brown sugar, kosher salt, and black pepper to your taste. You can also follow an optional step of adding 1 tbsp of apple cider vinegar. But remember that it will alter the taste and flavor. So we recommend adding this optional ingredient to half of the stew. Thus you will get two different flavors in your Chili.
  • Now garnish the hot instant pot chili using your favorite toppings. And serve it with honey cornbread or garlic knots. Trust me; there is nothing more tempting than this instant pot chili to enjoy on a cold day.

Also Read, How to Clean The Instant Pot Sealing Ring?

Nutritional Value

  • Calories: 315kcal
  • Carbohydrates: 44g
  • Protein: 45g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 96mg
  • Sodium: 757mg
  • Potassium: 1450mg
  • Fiber: 13g
  • Sugar: 5g
  • Vitamin A: 1280IU
  • Vitamin C: 15.3mg
  • Calcium: 133mg
  • Iron: 8.4mg

Chef’s Tips For Quick And Mouth-Watering Instant Pot Chili

  • It is good to choose lean ground beef that has less fat and calorie. You can also replace the meat with chicken or turkey.
  • In the above recipe, we have used kidney beans and pinto beans of one can each. You can use other kinds of beans that suit your taste. It is good to use a blend of different beans to increase the taste and nutritional value.
  • You can store the leftover Chili in an airtight container and keep it in the refrigerator for up to 3 days. Though not the best choice, you can keep your Chili for more than a month in the freezer.
  • This recipe yields a chili of mild taste. However, you can make your Chili spicier by adding some hot sauce to it.
  • You can serve the instant pot chili with different toppings of your choice. It will enhance the flavor and taste of the stew.

FAQ’s

Q1. Is Instant Pot Chili Healthy?

Ans. Chili may look like an oil-rich and unhealthy dish. But practically, this tasty stew is healthy too. And it is because most of the chili recipes include lots of ingredients that are sources of protein, fiber, vitamins, and iron.

Q2. What is the Chili/Bean program on Instant Pot?

Ans. It provides the perfect doneness of beans and beef. You can also set the cooking time in the instant pot chili setting. This particular setting produces very high pressure for cooking at different lengths of time.

Q3. What is the best secret ingredient for Chili?

Ans. Honey and Dry Sherry are two things you can add to your Chili for natural sweetness. Also, if your Chili is a little runny, then one tbs of Cornmeal can dry out the extra liquid part.

Conclusion

Instant Pot Chili is a tasty and healthy beef stew that you can prepare easily in a short time. This article discusses a simple, instant pot chili recipe that provides a delicious dish. We have also included secret tips for making the best Chili at your home. So we hope you will try this recipe at your home and let us know your experience through the comment box.

You May Also Like: Low Calorie Air Fryer Pork Chops Recipe

Instant Pot Chili Recipe

Instant Pot Chili Recipe

A bowl of tender beef chunks floating on a hot flavored soup best suits a cold evening. This red thick beef stew is a 300-year-old traditional dish. And we call it instant pot chili because of its preparation in an instant pot at the chili/bean program.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup, stew
Cuisine American
Servings 6
Calories 315 kcal

Ingredients
  

  • 1.5 pound ground beef
  • 1 medium onion
  • 4 Garlic cloves
  • 2 (540ml/19oz) red kidney beans
  • 3 tablespoons tomato paste
  • 1 can of crushed tomatoes
  • 1-2 tablespoons chili powder

  • 1 tablespoon cumin seed
  • 1 teaspoon dried oregano

  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar (optional)
  • Salt, black pepper, and Brown sugar according to taste
  • 1 cup (250ml) unsalted chicken stock

  • 2 tablespoons fish sauce/soy sauce
  • 1 teaspoon unsweetened cocoa powder

For Garnishing

  • Lime
  • Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Instructions
 

  • Start with heating the instant pot. You can use the fry button to heat the pressure cooker. So, wait until the cookware is hot enough. Also, look at the indicator for the hot signal. You should add the ingredients only after the pot becomes hot.
  • When the pot is heating up, you can use the time for seasoning the ground beef. Use kosher salt and ground black pepper for seasoning. Then add 1 tbsp of olive oil to the pot. And spread the oil with a wooden spatula to grease the whole bottom.
  • Now the instant pot is ready for cooking. So add the seasoned ground beef to the pressure cooker. Remember that the meat will release juice after 4 to 5 minutes. And you will collect the liquid in a bowl to use later.
  • Fry the beef for 5 to 7 minutes until it becomes brown with a crispy feel. At this stage, a little salt and black pepper can enhance the taste.
  • You can utilize the time when the beef is frying in other work. Take a 500 ml measuring cup and add all the ingredients for the chicken stock mixture. Here you add fish sauce, soy sauce, and unsweetened cocoa powder to the chicken stock. And then mix all the ingredients well.
  • Now add ground cumin seed, chili powder, and dried oregano to the instant pot. Stir a little and add diced onions and minced garlic to it. You can adjust the amount of chili powder according to its sharpness. And how rich you want the Chili to be. Stir the mixture for 5 minutes until you smell the flavor of the spices.
  • Now add half of the chicken stock mixture to the pot. And stir well to remove the spices stick to the sides and bottom of the instant pot. Mix everything well and add the beef juice you have collected previously. Also, add the remaining chicken stock mixture. At this stage, you will also add the red kidney beans to the pot and stir well to mix everything.
  • After mixing everything, You can spread the crushed tomatoes and tomato paste at the top. Then close the lid and seal the pot by moving the venting knob. After that, turn on the pressure cook button.
  • Cook the Chili at high pressure for 10 minutes and switch off the pressure cooker. Allow the steam to release naturally. Then move the venting knob to the open position. And carefully open the lid.
  • Stir the stew and sprinkle brown sugar, kosher salt, and black pepper to your taste. You can also follow an optional step of adding 1 tbsp of apple cider vinegar. But remember that it will alter the taste and flavor. So we recommend adding this optional ingredient to half of the stew. Thus you will get two different flavors in your Chili.
  • Now garnish the hot instant pot chili using your favorite toppings. And serve it with honey cornbread or garlic knots. Trust me; there is nothing more tempting than this instant pot chili to enjoy on a cold day.

Notes

This recipe yields a chili of mild taste. However, you can make your Chili spicier by adding some hot sauce to it. It is good to choose lean ground beef that has less fat and calorie. You can also replace the meat with chicken or turkey. In the above recipe, we have used kidney beans and pinto beans of one can each. You can use other kinds of beans that suit your taste. It is good to use a blend of different beans to increase the taste and nutritional value.

Leave a Comment

Recipe Rating