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Easy Instant Pot Chili

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This chili is ready in under an hour and is packed with savory and spicy flavors that come together to make the perfect comfort food. It's plenty filling on its own, but also makes a great companion to cornbread.

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • UMAMI CHICKEN STOCK MIXTURE:
  • 1 to 1 1/2 pounds ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cans red kidney beans, drained & rinsed
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon cumin seed, ground
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar, optional
  • Brown sugar, kosher salt, black pepper, to taste
  • 1 cup unsalted chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • GARNISH:
  • Lime
  • Sour cream
  • Jalapeño pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from pressurecookrecipes.com

Preparation

Step 1

Press Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT.

Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tablespoon of olive oil in pressure cooker. Add ground beef to pressure cooker. 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 it is slightly crisped and browned, 5 to 7 minutes. Taste and adjust the seasoning with more kosher salt and ground black pepper.

While the ground beef is browning, combine chicken stock, fish sauce, soy sauce, tomato paste, and unsweetened cocoa powder.

To to Instant Pot, add diced onions, minced garlic, cumin, chili powder, and oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Pour in ½ cup of the Umami Chicken Stock Mixture and 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.

Add in the reserved beef juice from earlier. Pour in the remaining Umami Chicken Stock Mixture. 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. Close lid and pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.

If the chili is too runny, give it a quick stir and cook for another few minutes on the Saute setting. Taste and season with brown sugar (about 1 tablespoon), kosher salt and black pepper. Add apple cider vinegar if desired. Note that this will significantly change the flavor profile.

Garnish chili with whatever you desire. Serve with your favorite side dishes. Enjoy!

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