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The BEST Instant Pot Chili

January 20, 2020 | American

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Instant Pot Chili is a classic cold weather food made in under an hour. This flavorful, sweet and spicy chili is full of various beans, tomatoes, and tender ground beef. Add on your favorite toppings and serve it with a slice of cornbread!

Instant Pot Chili in a bowl on a plate and topped with cheddar cheese, sour cream, and green onions. Corn bread and bowls of toppings to the side.

Winter seems to last FOREVER but it’s made bearable with yummy comforting food like this Instant Pot Chili. Cozy warm food is basically a necessity to surviving the forever frost. For more cold weather recipes, try Slow Cooker Beef Stew, Instant Pot Beef and Barley Soup, and Creamy Potato Soup.

INSTANT POT CHILI

A good chili is flavorful and full of lots of tender ground beef. Both of those are achieved through hours of simmering either on the stove top or in the slow cooker. The pressure cooker makes it possible to enjoy a killer chili in way less time.

Beef Chili topped with cheese, sour cream, and onions in a bowl on a plate with cornbread on it.

How to make Instant Pot Chili:

  1. Heat 1 tablespoon oil in the bottom of the pressure cooker using the SAUTE function.
  2. Add the ground beef and cook until browned. Drain in a mesh strainer and set aside.
  3. Add the remaining 1 tablespoon oil to the pot and heat using the SAUTE function. Add the onions and pepper, saute until tender (about 5 minutes). Add the garlic and cook another 30 seconds.
  4. Add in the beef back in along with remaining ingredients (beans, broth, tomato puree, tomatoes, sugar, and seasonings) and stir.
  5. Place the lid on making sure the vent knob is closed.
  6. Cook on HIGH pressure for 25 minutes followed by a 15 minutes NATURAL RELEASE. Carefully open the vent and open the lid when the float valve fall down.
  7. Ladle into bowls and top with your favorite garnishes and a side of The Best Buttermilk Cornbread.

4 images of cooking Chili in an Instant Pot- Browning ground beef, sauteing onions and peppers, all the ingredients in the pot, and the finished pot of chili.

Toppings for Chili: 

Greens– These add freshness! Add green onions, cilantro, or parsley

Cheese– Cheddar, pepper jack, monterey jack… Can you go wrong with adding cheese? I don’t think so.

Cream– Sour cream or plain Greek yogurt. These add creaminess and a cool refreshing taste. 

Something crunchy– Crackers and chips (especially Fritos!) are also great for those texture lovers.

Instant Pot Tips: 

  • Cook the beef first, remove and cook the veggies second. Cooking in this order helps to remove any browned bits stuck to the bottom of the pan and that’s what can give you that “BURN” error when pressure cooking.
  • Allow for a natural release– Most of my IP recipes call for this because a quick change in pressure can cause the meat to toughen. 
  • Saute the veggies– Cooking the veggies on the SAUTE function allows the veggies to caramelize, giving the dish more flavor. It also insures that they are nice and tender.

Two bowls of Instant Pot Chili topped with cheese, sour cream, and onions and bowls of those toppings near by.

How to make chili spicier: 

This recipe calls for a can of tomatoes with green chilies. If you’d like a little more of a kick, grab a can that is labeled “HOT” like a can of “Hot” Rotel.

You can also add in an extra 4 ounce can of “HOT” diced green chilies or jalapenos.

Red pepper flakes, cayenne pepper, and Tabasco sauce can also be added to increase the heat but be careful! A little goes a long way.

How to Thicken Instant Pot Chili: 

After removing the lid, press the SAUTE function and let the chili simmer for a few minutes.

Remember that the chili will thicken as it cools as well and I find that leftovers the next day are always thicker.

How to cut the acidity of tomato based foods: 

  1. Sugar– It doesn’t balance the pH but is does change the flavor perception.  I like to add brown sugar to my chili and Spaghetti Meat Sauce for a depth of flavor. 
  2. Baking Soda– This is an alkaline substance meaning it is basic, the opposite of acidic. Adding a little baking soda helps balance out the acid in your dish. Stir in 1/4 teaspoon, mixing until bubbles subside, taste, and add 1/4 teaspoon more if needed.
  3. Butter– This helps to round out the flavors. Add 1 tablespoon at a time. I like using this method for tomato sauce.

A ladle full of chili being lifted out of a pressure cooker.

LOOKING FOR MORE COZY MEALS? CHECK OUT THESE:

  • Some of the best foods are messy and that’s the case with Instant Pot Sloppy Joes. 
  • Instant Pot or Slow Cooker Chicken Curry is one of my favorite meals to make in the Instant pot. It happens to be naturally gluten and dairy free if you are feeding anyone with those dietary restrictions.
  • Chicken Pot Pie Soup Is your favorite home classic in soup form.
  • This Mini Meatloaf recipe is the best! It’s cute, perfect for meal prepping, and cooks way faster than a whole giant loaf.
  • Instant Pot Philly Cheesesteak Pasta is a hearty cheesy pasta that just hits the spot.
  • Instant Pot Mac & Cheese is loaded with cheese and comes together so quickly!

TOOLS USED TO MAKE THIS (title but different keywords):

  • 6-quart Instant Pot Pressure Cooker– This is the pressure cooker I use. It’s high quality and big enough to cook a roast or big batch of soup.
  • Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
  • Knife Set– I got this when I got married almost 10 years ago. I use them multiple times a day and they’re still going strong!

Two bowls of Instant Pot Chili with toppings and spoons in them.

Print Recipe

Instant Pot Chili

Instant Pot Chili is a classic cold weather food made in under an hour. This flavorful, sweet and spicy chili is full of various beans, tomatoes, and tender ground beef. Add on your favorite toppings and serve it with a slice of cornbread!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 10
Calories: 508kcal
Author: Garnish and Glaze

Equipment

  • 6-quart Instant Pot

Ingredients

  • 1 1/2 pounds ground beef
  • 2 tablespoons vegetable oil, (divided)
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth , (or water with 2 teaspoons beef bouillon)
  • 2 15 ounce cans kidney beans, drained and rinsed (I use 1 can light, 1 dark)
  • 2 15 ounce cans pinto beans, drained and rinsed
  • 1 26 ounce can tomato puree
  • 1 15 ounce can can diced tomatoes with chilies
  • 1 15 ounce can fire roasted tomatoes
  • 2-4 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes

Toppings:

  • cheddar cheese, shredded
  • sour cream
  • green onions, chopped
  • chips or crackers

Instructions

  • Heat 1 tablespoon oil in the bottom of a 6-quart (or larger) pressure cooker using the saute function.
  • Add the ground beef and cook until browned. Drain in a mesh strainer and set aside.
  • Add the remaining 1 tablespoon oil to the pot and heat using the saute function.
  • Add the onions and pepper, saute until tender (about 5 minutes). Add the garlic and cook another 30 seconds.
  • Add in the beef back in along with remaining ingredients (beans, broth, tomato puree, tomatoes, sugar, and seasonings) and stir.
  • Place the lid on making sure the vent knob is closed.
  • Cook on HIGH pressure for 15 minutes followed by a 15 minutes NATURAL RELEASE. Carefully open the vent and open the lid after the float valve falls down.
  • Ladle into bowls and top with your favorite garnishes (green onions, shredded cheese, sour cream, Fritos, cornbread, crackers…)

Notes

Stove Top Method: Follow the same directions but in a large stock pot on the stove top over medium heat. After adding everything into the pot, bring it to a simmer over medium-high heat, cover, and reduce heat to low. Simmer for 60-90 minutes or until beef is tender. Remove lid and simmer longer to thicken the chili.
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chili
Nutrition Facts
Instant Pot Chili
Amount Per Serving
Calories 508 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 48mg16%
Sodium 710mg31%
Potassium 1445mg41%
Carbohydrates 59g20%
Fiber 18g75%
Sugar 11g12%
Protein 30g60%
Vitamin A 1680IU34%
Vitamin C 31mg38%
Calcium 140mg14%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
American Beef Main Course Pressure Cooker Soupbeans cheese ground beef tomatoes

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Hey There, I'm Melanie!

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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