Instant Pot Chili

Make this Easy Instant Pot Chili (Pressure Cooker Chili) loaded with layers of umami flavors. Rich, flavorful, & tasty beef and beans chili will satisfy your hearty comfort food cravings. Many readers have won chili competitions & cookoffs with this best instant pot chili!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.

Step 10

Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

Step 11

Optional: Add 1 tbsp of apple cider vinegar. Note that the vinegar will significantly change the flavor profile.

Step 12

Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~

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