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–+ servings

The Best Instant Pot Chili

Yield: 8 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 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 (110 ratings)

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

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.