The Best Instant Pot Chili

Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!

I know, It’s not exactly chili season just yet. But, we’ve had the tiniest drizzle of rain with a bit of cold weather these last few days. So we’re staying in with a cozy bowl of chili under the thickest blanket we can find.

reasons to make instant pot chili

• Not your average bowl of chili. Nope, not at all. This is the best instant pot chili recipe you can find (loaded statement, I know). The texture of the chili comes out oh-so-perfectly with the lean, tender, crumbled ground beef with the blend of all the spices (chili powder, smoked paprika, oregano, cocoa powder, and cumin) alongside the black bean goodness.
• One pot convenience. With the help of the pressure cooker, the chili tastes as if it has been simmering for hours on end, but it really just needs 18 minutes in the Instant Pot. And you can brown the ground beef right in that same pot. It’s fast, it’s quick, and it’s so darn easy.
• Perfect with cornbread. The chili is chunky, it’s hearty, it’s cozy and it’s perfect to dunk your buttery, crumbly buttermilk cornbread right in. Yes to all the cornbread, please.

tips and tricks for success

• Lean ground beef is ideal. The best ground beef has some fat – 80/20 or 85/15 are both great options. Extra lean meats can be drier (and blander).
• Cocoa powder is key here. Cocoa powder is a common secret ingredient used in chili, adding a layer of depth and richness. Always use unsweetened cocoa powder to avoid adding unnecessary sweetness.
• Use beer. The lager or pilsner beer here will add so much more flavor, acidity, texture and tenderness to the chili.
• Use good-quality stock. The better quality your stock, the better your chili. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro or some shredded cheese will certainly take your chili to the next level, adding more flavor, texture and contrast.

The Best Instant Pot Chili

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour

Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!

4.8 stars (108 ratings)

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Ingredients

• 1 ½ tablespoons canola oil
• 2 pounds lean 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 ½ teaspoons ground cumin
• 12 ounces lager or pilsner beer
• 1 ½ 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
• ¼ cup chopped fresh cilantro leaves
• ¼ cup sour cream
• ¼ cup shredded cheddar cheese

Equipment

• Instant Pot

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• 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.
• 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.
• Stir in beer, scraping any browned bits from the bottom of the pot.
• 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.
• Stir in cilantro; season with salt and pepper, to taste.
• Serve immediately, garnished with sour cream and cheese, if desired.

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