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By Matthew Rätsep

Instant Pot Chili

Name: Instant Pot Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 - 1 ½ pound ground beef; 1 medium onion (, diced); 4 garlic cloves (, minced); 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) dried oregano; 1 tablespoon (15ml) olive oil; 1 tablespoon (15ml) apple cider vinegar ((optional)); Brown sugar, kosher salt, black pepper to taste; 1 cup (250ml) unsalted chicken stock; 2 tablespoons (30ml) fish sauce ((can substitute with regular soy sauce)); 1 tablespoon (15ml) regular soy sauce; 1 teaspoon (2.5g) unsweetened cocoa powder; Lime; Sour cream; Jalapeno pepper (, diced and seeded); Green onions; Cheddar cheese

12 steps

Prep:15minCook:45min

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!

Updated at: Thu, 17 Aug 2023 00:19:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories726.7 kcal (36%)

Total Fat33.6 g (48%)

Carbs69 g (27%)

Sugars23.3 g (26%)

Protein42.8 g (86%)

Sodium2130.2 mg (107%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Instructions

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~

View on Pressure Cook Recipes

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