Chili
By :Amy Jacky
Print Recipe
Make this Easy Instant Pot Chili Recipe under an hour! Simple umami and spicy Pressure Cooker Beef and Beans Chili to satisfy your hearty comfort food cravings
Votes: 103
Rating: 4.64
Rate this recipe!
Course Dinner
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Beans, Beef, Tomatoes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 1 - 1 1/2 pound ground beef
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 28 ounce tomatoes crushed, 1 can
  • 19 ounce red kidney beans drained & rinsed, 2 cans
  • 1 - 2 tablespoons chili powder depending on your spice preference
  • 1 tablespoon cumin seed ground
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar optional
  • brown sugar to taste
  • kosher salt to taste
  • black pepper taste
  • 1 cup chicken stock low sodium
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • Lime sour creme optional to garnish
  • Jalapeno pepper optional to garnish, diced and seeded
  • green onions optional to garnish
  • Cheddar cheese optional to garnish
  • avocado optional to garnish
Course Dinner
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Beans, Beef, Tomatoes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 1 - 1 1/2 pound ground beef
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 28 ounce tomatoes crushed, 1 can
  • 19 ounce red kidney beans drained & rinsed, 2 cans
  • 1 - 2 tablespoons chili powder depending on your spice preference
  • 1 tablespoon cumin seed ground
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar optional
  • brown sugar to taste
  • kosher salt to taste
  • black pepper taste
  • 1 cup chicken stock low sodium
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • Lime sour creme optional to garnish
  • Jalapeno pepper optional to garnish, diced and seeded
  • green onions optional to garnish
  • Cheddar cheese optional to garnish
  • avocado optional to garnish
Votes: 103
Rating: 4.64
Rate this recipe!
Instructions
  1. Press Sauté button and Adjust once to Sauté More function. Wait until indicator says "hot".
  2. Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil into the pot. Ensure to coat the oil over whole bottom of the pot.
  3. Add ground beef into the 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. Taste and adjust the seasoning with more kosher salt and ground black pepper.
  4. While the ground beef is browning, mix 1 cup chicken stock, fish sauce, light soy sauce, tomato paste, unsweetened cocoa powder in a 2 cup measuring cup.
  5. Add diced onions, minced garlic, ground cumin seed, chili powder, dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
  6. Pour in 1/2 cup 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.
  7. Add in the reserved beef juice (from Step 2). Pour in the remaining Umami Chicken Stock Mixture.
  8. Add 2 cans of drained red kidney beans. Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix.
  9. Close lid and pressure cook on Manual at High Pressure for 10 minutes, followed by Natural Release when time is up. Open the lid carefully.
  10. If the chili is too runny, give it a quick stir and cook for another few minutes on the Sauté function. Taste and season with brown sugar, kosher salt and black pepper.
  11. Optional: Add Apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
  12. Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy!
Recipe Notes

78 replies
  1. Krol87
    Krol87 says:

    Followed the instruction to the t. Except I used 1 can of beans instead of 2. Very easy and super tasty.

  2. Billyjack
    Billyjack says:

    I make chili alot so seeing that these ingredients do not match up to a traditional chili l had to try it. I live in a house with so many varing tastes and everyone loved it l will make it again. The flavour is good not what you would expect give it a try! My wife likes the chili l make but this one is on par just differrent.

  3. GrandmaGeek
    GrandmaGeek says:

    This is quite good — my favorite from the blogs. I thought I could taste the fish sauce a bit. I might prefer 1 tablespoon instead of 2.
    I actually like a Better Homes and Gardens chili soup recipe better (leaving out some of the liquid so it is not a soup).

  4. Fred Jacob
    Fred Jacob says:

    This was straight-forward to make. My first IP recipe! Great blend of flavors. This goes on my casual entertaining meals list.

  5. PhysicsCheese
    PhysicsCheese says:

    Great recipe! I replaced chili powder with Mexican enchilada powder. I also replaced cocoa powder with cinnamon.

  6. Digitiminimi
    Digitiminimi says:

    Instant family fav! My husband said this was the best chili he’s ever had, even though I left out the tomato paste accidently. Substituted the fish sauce with hoisin sauce, and used cuming powder instead of seeds. I did a semi-quick pressure release because hubby was hungry. It was pretty watery, so i let it boil on saute mode for a few minutes and it was perfect.

  7. tiffanyn10
    tiffanyn10 says:

    Used 1 Tbsp of chili powder and 1 Tbsp of cayenne pepper to give it an extra kick! Spiciness level was perfect.

  8. Wendyho
    Wendyho says:

    Simple recipe that easy to follow. Made Chili for the first time using this recipe and it was a success. I used fresh kidney beans instead of canned kidney beans so I had to leave it in the pressure cooker a little longer to soften it.

  9. amalo311
    amalo311 says:

    This was my second time using my IP and this recipe worked great! Easy to follow and tasted great!

  10. SCE
    SCE says:

    I successfully made this (without fish sauce and with chili beans instead of kidney beans). It was sooo good!! Lots of flavor!

  11. 56oval
    56oval says:

    Great texture and flavor, but I’ll use half the amount of fish sauce It calls for in the next batch. Also, I substituted a can of black beans for one of the two cans of kidneys.

  12. Mboss56
    Mboss56 says:

    I used beef stew meat, high pressure 22 minutes, quick release. Otherwise I fillowed the recipe exactly and I have to say it is one of the best chili recipes I’ve ever used! Delicious!

  13. Lalic22
    Lalic22 says:

    Kinda needs more flavouring I found. I added 3 cans of beans, celery, double garlic, 2 onions, mushrooms, peppers. Chili powder, cayenne, curry for added flavour.

  14. Maaike Wickardt
    Maaike Wickardt says:

    Wonderful taste!!
    Living in Europe I had to convert several ingredients, so fyi: 28 oz crushed tomatoes is just less than 2 packs of 500g of passato, or sieved tomatoes. 19 oz cooked red kidney beans equals 220 g (or 1.5 c) dry beans, just quick soak them before the sautéing, I kept them after rinsing in a bowl covered with hot water.

  15. Enowlin
    Enowlin says:

    Second full recipe I have made and a total SUCCESS! Hubby loved it – said it was the best chili he had ever had. Used black beans and added half a pound of fresh italian sausage. Also subbed Braggs Liquid Aminos for the soy sauce and omitted the fish sauce. Overall a dinner WIN!!

  16. Collin058
    Collin058 says:

    Man. I’m new to cooking in general, and I’m sure the Instapot makes things much easier. But this recipe took me almost 3 hours!! I kept getting a Burn warning, presumably because it was too thick, but I just sauteed it on low while stirring for about 15 minutes and it turned out great. The only thing I might do without next time is the fish sauce, but overall it was very good.

  17. Msbubbles326
    Msbubbles326 says:

    Just made this recipe and it’s delicious! I personally like a little heat, so I may use a little more chili powder and some red pepper flakes next time, but the flavors are great! Can’t wait to make it again.

  18. chobird
    chobird says:

    Followed the recipe but added chopped jalapenos in with the onions. I had a hard time extracting the beef juice during the saute so i left it in there. Turned out great!

  19. MickeyB
    MickeyB says:

    My first Instant Pot meal. My husband and I both liked it. My favorite part of the whole thing is that I had more than enough time to clean up the prep mess before the chili was ready to serve.

  20. throwthemuse
    throwthemuse says:

    The recipe is good. Two criticisms: it could be hotter and hsve more beans. In the future, ill add more beans and a little cayenne pepper.

  21. tuellmom
    tuellmom says:

    In answer to the questions about the Lime Sour Cream, it is an optional ingredient, along with the rest of the ingredients below it. You can either add cocoa powder before turning on the pot or chocolate chips or baking chocolate after the chili is done. It adds a richness and enhances all of the flavors of the chili. I’ve been making chili with this for over 25 years, since first learning about it. Everyone loves it and wants to know what my “secret ingredient” is!

  22. DDU
    DDU says:

    Very very good recipe. To avoid burn, put the chilibinside another metal container with a lid inside the instant pot before pressure cooker. Add an inch of water to the bottom of the instant pot.

  23. throwthemuse
    throwthemuse says:

    I made this twice. The first time, i thought it could be spicier and more hearty. The second time, i added 1/4 tsp of cayenne pepper and doubled the beans. My wife and i enjoyed it a lot more. A vast improvement.

  24. Kavanagh
    Kavanagh says:

    Made it for dinner tonight. It was tasty and the children loved it. Definitely going on the list to make again. No issues with burn bottoms either.

  25. Suzanne Trudel
    Suzanne Trudel says:

    Thank you for sharing this recipe with us! This is the second recipe I made in my brand new instant-pot. Delicious! Best chili I ever tasted, it is definitely a keeper!

  26. Cody b
    Cody b says:

    It was a good recipe I added 2lbs beef, 3 cans kidney beans, and another tablespoon of chili powder to the recipe. I also sauteed onions and garlic before the meat. The last thing I changed was mixing the ingredients up before pressure cooking. I did not have the burn message come up. This is a very good recipe thank you for sharing it with us.

  27. Ida Connolly
    Ida Connolly says:

    I followed a few others. 3 cans of beans, 2lbs. of ground beef. Added extra garlic, bellpepper and cayanne pepper. I did not add brown sugar or cider vinager. No problems with burn warnings. It was great! This also seems like an easy recipe to make changes if you want to.
    This is the second recipe in my instant pot. I’ll make it again for sure!

  28. lisaheather
    lisaheather says:

    Veey tasty. But takes a long time to prepare and cook. Its more like 20 min prep snd 25 cooking time.

  29. Sassyjabber
    Sassyjabber says:

    Very tasty. I subbed out Worchestershire for the fish sauce, diced tomatoes for crushed, and added 2 cups raw thick sliced mushroom before adding the beans. It was liquidy but no big deal. Reduce it down to desired consistency.

  30. Instant Pot
    Instant Pot says:

    Hi Pattyirl329,

    Fish sauce and soy sauce adds great depth to dishes especially tomato based ones.

  31. Leisa24
    Leisa24 says:

    Very good. Didnt add the fish sauce because we didnt have any. Was perfect so not sure the fish sauce is even needed.

  32. JamieH
    JamieH says:

    I got a burn message too. Did you all you another pot inside the instant pot? I just cancelled and put it on low pressure right now for 10 minutes. And will probably have to put it on again for another 10 minutes? Or should I put it in a pot?

  33. Kyler
    Kyler says:

    Subbed in beef broth for the chicken broth, added some chipotle peppers in adobo sauce (plus some hot sauce), and omitted apple cider vinegar. This has become a weekly staple for us, love it!

  34. Kcburrows
    Kcburrows says:

    Made this last night. Excellent! I added 2 cans of chopped green chilies and skipped the vinegar and brown sugar. This recipe was great. I loved the umami touch with the fish sauce and cocoa. Perfect. This is definitely a go-to recipe in my house!

  35. Jim paulson
    Jim paulson says:

    Don’t know what they mean by “beef juice” wife was not home when I made this so add this beef juice and it turned out terrible. Greasy odor and greasy flavor throughout the batch.She said that you always drain the grease off and discard it.It was also super bland, won’t be making this one ever again!

  36. Rick
    Rick says:

    This recipe is great, however always during step 9, when the pressure is up and the 10 minute countdown begins, the pot throws the message ‘burn’. I then have to depressurize it, stir the chili and start the pressure step again. I’ve only used the Instant pot a few times – am I missing something? Thanks!

  37. Morgunatuna
    Morgunatuna says:

    One of the best simple chili recipes! We added a half pound of ground italian sausage and some chopped carrots and celery. And substituted worcestershire for the fish sauce. Delicious. Will make again!

  38. JLK
    JLK says:

    I was skeptical about some of the ingredients (e.g., fish sauce?!?) but this was delicious. I added some pork sausage (casings removed), a can of black beans (drained), and a can of medium black olives (drained – idea from an old Silver Palate recipe which add great texture). Served with cheddar, chopped jalapeno s, sour cream, chopped tomatoes, chopped red onion, avocado as optional toppings. Got raves from a dozen guests.

  39. Rav3n_nb
    Rav3n_nb says:

    Delicious, easy and quick. Added 1/2 a green pepper and when it was done, i added about 1.5 tablespoons of brown sugar to cut the acidity. Easy to spice this up no problem. 10/10, will make again.

  40. didyougetone
    didyougetone says:

    Descent chili, but the wife said it wasn’t mine 😉 I think this would be a great chili dog topper type of chili.

  41. Instant Pot
    Instant Pot says:

    It is hard to replicate the depth that fish sauce adds. You could use a bit of mushroom broth mixed with soy sauce. You are looking for a salty mouth coating feel otherwise known as Umami.

  42. msmerl27
    msmerl27 says:

    For those with a low tollerance for spice, try substituting smoked paprika in place of the chili powder.

  43. Instant Pot
    Instant Pot says:

    This is a great comment and suggestion! It would add the smokey hot pepper taste without any heat.

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