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Chili in a two tone green bowl garnished with lime wedge

Instant Pot Chili

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!

Course Dinner, Soup
Cuisine American, Mexican
Keyword pressure cooker chili recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 servings
Calories 278 kcal
Author Sandy Clifton

Ingredients

  • 2 lbs Lean Ground Beef (or 93% Lean Ground Turkey. Use a little olive oil to brown the turkey)
  • 1 Bay Leaf
  • 1 large Onion, chopped
  • 1 cup Diced Celery,
  • 5 cloves Garlic, minced or pressed
  • 2 tsp Mexican Oregano (or regular oregano)
  • 1/4 tsp Black Pepper
  • 1 1/4 tsp Kosher Salt (or 1 tsp table salt) or to taste
  • 2 tsp Smoked Paprika, optional
  • 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) optional
  • 2 cups Low Sodium Chicken Broth or Water (or LS beef broth. I like the flavor of chicken).
  • (1) 7 oz can Diced Green Chilis (with juice) optional
  • 1 cup Roasted Red Bell Peppers, (chopped) optional
  • (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) 14.5 oz cans Diced Tomatoes (undrained)
  • (2) 6 oz cans Tomato Paste

Instructions

  1. Set the Instant Pot to the Sauté setting. 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 will need a little oil.

  2. Add the bay leaf, onion, celery, garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until onion starts to turn translucent.

  3. Add salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Stir well.

  4. Add the broth/water. Stir well.

  5. Cancel/turn off the Sauté setting.

From this point on, layer the remaining ingredients and Do Not Stir (to avoid the BURN Error)

  1. Add the green chiles and roasted red pepper, if using. Do not stir.

  2. Add all of the rinsed & drained beans. Do not stir.

  3. Add the diced tomatoes. Do not stir.

  4. Add the tomato paste. Do not stir.

  5. Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing (if your model is not self-sealing).

  6. Press the Pressure Cook (or Manual) button and then the + or - button to choose 5 minutes. High Pressure.

  7. 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, add 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.***

  8. 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.

  9. Manually release the remaining pressure by turning the steam release knob to the Venting position. Do this in short bursts, releasing the steam gradually, until you can be sure that none of the sauce will spew out with the steam. Be careful to keep the hot steam from burning you. Maybe use a spoon handle to move the knob, or wear silicone oven mitts.

  10. Carefully stir the chili and then taste it. Adjust salt and/or seasonings as desired. Serve with your favorite chili fixings and maybe some some cornbread!

Recipe Notes

• 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. 

• The layering technique, and not stirring, helps keep the tomatoes from touching the bottom of the pot and burning. Tomatoes have a lot of natural sugar in them, so they burn easily.

• Also, by not stirring, the mixture doesn't get too thick. You need thin liquid to create the steam that builds the pressure.