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Instant Pot® chilli recipe

Instant Pot® chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Beans and beef mince steak are cooked in a thick, spicy sauce using the Instant Pot® to make tender, quick and easy chilli.

4 people made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 675g beef mince steak
  • 1 onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 (400g) tins red kidney beans in chilli sauce, undrained
  • 2 (400g) tins pinto beans, rinsed and drained
  • 750ml tomato passata
  • 225g green chillies from a jar, diced
  • 2 tablespoons chilli powder
  • 1 tablespoon cider vinegar
  • 1 tablespoon chilli-garlic sauce, or to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin

MethodPrep:20min ›Cook:30min ›Extra time:10min resting › Ready in:1hr

  1. Turn on a multi-cooker (such as Instant Pot®) and select 'Saute' function. Coat the bottom of the pot with oil.
  2. Cook beef mince until browned, about 5 minutes. Add onion, celery and garlic. Cook, stirring occasionally, until onion has softened, about 5 minutes. Turn off heat. Add kidney beans, pinto beans, tomato passata, green chillies, chilli powder, cider vinegar, chilli-garlic sauce, oregano and cumin. Stir well.
  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Notes:

If using a 6-quart Instant Pot® place pinto beans in last, only filling the inner pot 2/3 full. If you have an 8-quart Instant Pot®, all ingredients will fit without overflowing.

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The Best Instant Pot Chili

Yield: 8 servings

prep time: 15 minutes

cook time: 45 minutes

total time: 1 hour

So chunky, hearty, and comforting! This will be the BEST chili you will have in your entire life – I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!

Ingredients:

  • 1 1/2 tablespoons canola oil
  • 2 pounds 85/15 ground beef
  • 4 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 poblano chili, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons ground cumin
  • 1 (12-ounce) can lager or pilsner beer
  • 1 1/2 cups beef stock
  • 2 (10.75-ounce) cans tomato puree
  • 2 (15-ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. Heat canola oil add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
  3. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
  4. Stir in beer, scraping any browned bits from the bottom of the pot.
  5. Stir in beef stock, tomato puree, black beans and ground beef season with salt and pepper, to taste. Select manual setting adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Stir in cilantro season with salt and pepper, to taste.
  7. Serve immediately, garnished with sour cream and cheese, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Since first posting this recipe, so many of you have made it and shared your success stories! You've also shared ways that you've adapted or swapped ingredients, which all sound so great. Here are some of favorite ideas:

  • Add an extra can of beans for more protein
  • Add a cup of frozen corn
  • Swap the ground beef for finely-chopped flank steak or ground chicken
  • Add cumin!
  • Use fire-roasted tomatoes
  • Add sliced mushrooms
  • Some BBQ sauce adds extra depth


Ingredients

  • 1 tablespoon olive oil
  • 1 (10-oz.) yellow onion, chopped (2 cups)
  • 3 garlic cloves, minced (1 Tbsp.)
  • 1 pound boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 2 (16-oz.) cans great Northern beans, drained and rinsed
  • 2 (4.5-oz.) cans chopped green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Sour cream, tortilla strips, lime wedges, shredded Monterey Jack cheese

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL.

Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker.

Remove the chicken to a plate or bowl, and shred with 2 forks. Return shredded chicken to cooker. Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese.


Easy Instant Pot Beef Chili Recipe

There&rsquos always an occasion to enjoy a big bowl of beef chili. This is a great recipe for beef chili in the instant pot, all under 30 minutes! It&rsquos so convenient to add all the ingredients in the Instant Pot and walk away. Within a few few minutes, you have a fabulous pot of chili to feed a crowd for parties. It&rsquos perfect for Game day or anytime you want minimal cooking to feed a big group. It&rsquos not just delicious, but beef chili with beans is always a hit. This beef chili recipe is an adaptation from Dad&rsquos beef chili recipe. All we did was cook it in the Instant Pot.

Video: Beef Chili Recipe in Instant Pot

We love Dad&rsquos recipe for beef chili and beans and this beef chili pressure cooker recipe is even easier because we don&rsquot have to hover over the stove! This chili recipe can easily be made in a slow cooker too. If the slow cooker has a sear function, then this chili will be just as delicious as in the Instant Pot! As with any chili party, the best part are the toppings and you can keep it simple with just some cheese or go over the top with a ton of favorite toppings! Sour cream, green onions, red onions, minced jalapeño, diced tomato and cheese are just a few options to make a chili party over-the-top delicious. We&rsquove had many parties where chili was the focus and you should really check out all our Easy Chili Recipes Here because you&rsquoll see how obsessed we are! If you love chili, you&rsquore gonna gobble up these cowboy beans.

And you can Check Out All Our &mdash> Delicious Instant Pot Recipes Here.

This recipe was originally published in 2017 and re-published in 2019 with an updated video.

Our Favorite Cookers & Goodies for Entertaining:

Whether you prefer a slow cooker, pressure cooker, or a multi-cooker, these kitchen counter appliances help make dinner a little easier for the busy household, plus with an added bonus of some of our favorite finds for entertaining:

The Crockpot 6qt. Slow Cooker &ndash The original slow cooker. On this on the lid locks down which is great for transporting to potlucks and such. Simple, inexpensive and reliable.

Instant Pot Multi-use Pressure Cooker &ndash It has cult-like following for a reason. It&rsquos a pressure cooker and so much more. Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, & Yogurt Maker. It&rsquos awesome! If you want a pressure cooker that has a few more bells and whistles (like hands free steam release), this Breville Pressure Cooker is also great.

Cuisinart Multi-Cooker &ndash If pressure cooking is a not your thing but want a bit more than just a slow cooker, this multi-cooker is perfect for you. It can Sauté, Steam, and Slow Cook. Perfect to create those one pot meals.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground dark-meat turkey
  • 1 large white onion, cut into 1/4-inch pieces (2 cups), divided
  • 1 large poblano chile, seeds and ribs removed, cut into 1/2-inch pieces (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup frozen corn kernels
  • Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving

Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.

Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.


Serving Suggestions

I am sure you have your favorite way to eat chili. I will share my favorite toppings:

  • Red onion adds a nice zing without being too spicy.
  • Green onion – same thing just really fresh.
  • Cilantro is a staple in chili. Fresh herbs elevate any dish.
  • Shredded cheese melts and becomes gooey in a bowl of hot stew.
  • Sour cream or yogurt depends on a day, personally for me.

There is also diced avocado, freshly squeezed lime juice and crushed tortilla chips. I like to keep my toppings to 4-5 to get a proper taste of everything and not overwhelm the taste buds. But it’s all up to you!

Another good one is fresh buttered bread. Why not?!


Best Instant Pot Chili Recipe Ever

What Your Frugal Friends Are Saying About This Recipe…

Caran writes: “First chili I’ve ever made. Turned out really good. This recipe is a keeper!”

Alison writes: “We loved this! Simple, fast, and perfect for a frigid evening! 🤗”

Beth writes: “Tasted great”

Riley writes: “Easy, fast and really good. Second time we made this and it turned out great both times.”


Best Beef Chili Instant Pot Recipe

The best beef chili Instant Pot recipe &ndash make this for the masses, perfect for a cold night or for eating while watching football! This recipe is hardy!

  • 1/2 bag frozen chopped onions (use as much or as little as you like)
  • 1 lb ground beef (I use 90% &ndash I know, not traditional for chili, but I try to reduce fat where I can)
  • 1 can kidney beans (either light kidney beans or dark kidney beans)
  • 1 can black beans
  • 1 can chili beans (or pinto beans work too!)
  • 2 cans rotel tomatoes (can use regular canned diced tomatoes for less spice)
  • 1 can tomato sauce (16 oz)
  • 1 cup water
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 clove crushed garlic (or 1 tsp garlic powder)
  • salt (to taste)
  • pepper (to taste)
  • cayenne pepper (optional &ndash 1/2 &ndash 1 tsp)

Cook beef, onions and garlic together

Brown the ground beef until no longer pink

Saute for 2 minutes with spices

Add in beans, tomatoes, and water &ndash jump dump into the Instant Pot

Push the manual button on your Instant Pot

Let Instant Pot natural release

The best beef chili is complete!

Not quite ready to eat? NO problem. Let it cook a bit longer for a more developed flavor. Stir and set Instant Pot to slow cook. With the slow cook function, the Instant Pot should stay on for 4 hours. Perfect for cooking ahead or if your family wants to eat chili thru-out the day.

If the chili it too thick, or if you are leaving on slow cook function, I add more water. This is a VERY forgiving chili recipe and you can make it your own. If you don&rsquot like garlic, don&rsquot add it! If you like more garlic, add it! Making chili in the Instant Pot is super easy and hope you find this recipe delicious!

Chili Garnishes

To garnish, our family eats our beef chili with sour cream and cheese. Half of the family adds saltine crackers. The other half of the family adds Frito corn chips. If we have it in the fridge, I will add a little cilantro to give the dish a more Mexican food flavor. If I want it spicier, I usually add red pepper flakes.

Occasionally we will make cornbread to accompany the meal, but truth be told 9 times out of 10, I forget to buy cornbread.

Growing up, my parents always served chili over rice. My family had mixed reactions to this, but this is just another alternative to serving this dish. The rice does make it even MORE filling. So if you need this dish to go a LONG way &ndash add in rice.

Reheating Chili

How you eat it is up to you! This meal is versatile, very filling and gets better each time you reheat it! We typically throw leftovers into a pot and then put in the refrigerator. This lets us reheat the chili easily in just a few minutes on the stove top.

Chili Leftover Recipes

As a mom, my favorite thing about chili is we make several meals out of it. In addition to chili, we also make chili-cheese burritos or chilitos, as our family calls them.

Other chili leftover favorites include chili hot dogs and Frito chili pie. Needless to say, I make a lot when I am cooking it, it lasts about 5 days in the refrigerator or you can freeze for later.

While I am partial to our family&rsquos recipe, chili is one of those dishes that can be made a thousand ways! We&rsquove rounded up a wide variety of Chili Instant Pot recipes from all over the internet for you to try. From vegetarian to no bean to chicken or turkey &ndash we have a wide variety of chili recipes for the Instant Pot that you and your family will surely love!