There is nothing quite like a hot bowl of Instant Pot Chili with some corn bread. That’s some comfort food right there, as Grandpa would have said! Once you try my Instant Pot Chili, I think you’ll agree! When you make pressure cooker chili, it makes the flavors more rich, for lack of a better word. It cooks in less time than on the stovetop, and you can set the Instant Pot and go do other things while it cooks.
Instant Pot Chili
Chili is a dish I make often in our house. I’m known for it in our circle of friends and family. This chili has been to almost every party and gathering we’ve had in the past 12 years!
This is a recipe that I make on the stovetop, and it recently occurred to me that I had never tried converting it to an Instant Pot Chili. I don’t know why, I guess I revert to autopilot when I make this recipe and drag out the big cast iron pot! Well, I have to say, my chili made in the Instant Pot is amazing! I’m so happy I converted it. Now I’m sharing it with you!
Usually, I make this chili recipe with 93% lean ground turkey, and sometimes with 90% to 93% lean ground beef. This chili is delicious with either meat. It’s probably good without meat, too, though I have never tried that. The guys would picket the kitchen!
I find that using a trio of beans enhances the overall enjoyment of the chili for me. I started doing this with my baked beans, and we all really liked the variety, so I started doing this with my chili recipe, too!
My chosen trio of beans are black, red kidney, and garbanzo. I like pinto beans, and cook with them a lot, but I just thought they were a bit too strong for this chili. Personal preference. You can add them and see what you think, if pintos are one of your favorite beans, or that’s what you happen to have.
So get ready for some comfort food in the form of Instant Pot Chili! Serve this up on Game Day and feed a crowd! Bring this to your next pot luck and you will be asked for the recipe!
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My original recipe for my famous chili adapted for the Instant Pot electric pressure cooker. This is a thick, delicious chili. I'm known for it! I hope you enjoy it!
- 2 lbs Lean Ground Beef (or 93% Lean Ground Turkey. Use a little olive oil to brown the turkey)
- 1 large Onion, chopped
- 1 cup Celery, diced
- 5 cloves Garlic, minced or pressed
- 2 tsp Mexican Oregano
- 2 Bay Leaves
- 1/4 tsp Black Pepper
- 1 1/4 tsp Kosher Salt (or 1 tsp table salt)
- 2 tsp Smoked Paprika
- 2 Tbsp Ground Cumin
- 3 Tbsp Chili Powder, mild
- 1/4 tsp Chipotle Chili Powder (this adds the heat, and some extra flavor. Use more for a spicier chili)
- (1) 14.5 oz Can Diced Tomatoes (with juice)
- (1) 7 oz Can Diced Green Chilis (with juice)
- (2) 15 oz Cans Tomato Sauce
- 1 cup Roasted Red Bell Peppers, chopped
- (2) 15.25 oz Cans Kidney Beans, rinsed and drained
- (1) 15 oz Can Black Beans, rinsed and drained
- (1) 15.5 oz Can Garbanzo Beans, rinsed and drained
- 2 cups Chicken Broth or Water
Set the Instant Pot to the Sauté mode. When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done (if you use 93% lean or higher, you won't need to drain the fat. You'll need a little to cook the onions).
If you use ground turkey, you might need a little oil.
Add onion, celery garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until onion starts to turn translucent. Add Bay leaves, salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Stir well.
Add the diced tomatoes, tomato sauce, roasted red peppers, and broth/water. Stir well.
Add beans. Stir.
Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing.
Cancel the Sauté mode.
Press the Manual (or Pressure Cook) button and then the + or - button to choose 10 minutes.
Stay by the pot until it comes to pressure. I wanted to make this as close to my original recipe as possible, which is a thick chili. If the time starts to count down and the pot has NOT come to pressure (the pin in the lid is still down), open the pot, stir in 1/2 cup of water, and reset the lid and cook time. You shouldn’t have to as I make it this way and it always comes to pressure, but just in case. It will take several minutes to come to pressure, but after it does, the time will appear on the display and start counting down.***
When the cook cycle is finished, let the pot sit and naturally release pressure for 20 minutes minimum. This is a big full pot, so it will take time. Then manually release the remaining pressure by turning the steam release knob to Venting.
Serve with your favorite chili fixings and some cornbread!
I hear from people who have trouble getting a thicker pot of food, such as this chili, to pressure. They get the dreaded BURN message, and it never comes to pressure. ***Once the pin pops up it is at pressure, and the time will start to count down after a minute or so. At that point I always feel like I'm home free and nothing will burn! I always hang around my pot while cooking a thicker dish, just in case. If I see that the timer has started to count down and the pin is not popped up, I open it and give it a stir, scraping the bottom, and add just a bit more water. Usually 1/2 cup, stir, put lid back on and reset time. It happens, but if you are there to catch it it won't burn.***
RESOURCES TO MAKE This Recipe and More
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