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Instant Pot Chili

Can I tempt you with this delicious and comforting bowl of instant pot chili or should I say Instant pot chilli con carne or Chilli. You can always count on this recipe on a cold night or any other weeknight.

With the help of an electric pressure cooker, this chilli recipe can be yours in less than 30 minutes. It is quick, easy and packed full of flavours. Serve over some fluffy baked potatoes or rice and top with sour cream, shredded cheese and lime. Let me show you how to make the best pressure cooker chili the whole family would love.

instant pot chilli con carne in a bowl.

Is it Chilli con carne, Chili or Chilli

These words basically mean the same. In Spanish “chilli” means pepper and “carne” is meat, the recipe originated from Spain. Although, Northern Mexico and Southern Texas claim it is theirs and I also read somewhere that this bowl of red is almost sacred. It’s even more authentic without beans but hey we all own Chilli. There, I said it! This instant pot chili is about to be the best you’ve ever had.

Here in the UK, we enjoy our spaghetti Bolognese upgrade “hello chili con carne” with jacket potatoes or rice. It can be made healthy, you can make it weight watchers or slimming world compliant too.

This recipe is versatile, I have had it in tortilla wraps and even added it to scrambled eggs. Oh My God, it was so good. I do this with my leftover taco beef as well, you should try it.

Related recipes: easy turkey chilli con carne and air fryer turkey steaks.

instant pot chilli garnised with sour cream, cheese and lime wedge.

Ingredients

Lean ground beef: I used lean beef to save the extra step of decanting oil in this dish after cooking. Substitute for ground turkey or chicken.

Onions

Beef bouillon cubes (Knorr, OXO, Maggi and the likes)

Red kidney beans

Olive oil

Chopped tomatoes

Tomato puree

Red bell pepper

Brown sugar

Homemade chilli powder: I used a combination of cumin, paprika, cayenne pepper, oregano, dried coriander and garlic powder

Ingredient Variations to this recipe

Cocoa powder

Chocolate

Soy sauce

Apple cider vinegar

Pinto beans

Beef stock

Beer

Beef chunks instead of ground beef

chili ingredients.

How to make instant pot chili recipe

Turn on the instant pot and select saute or browning if using pressure king pro or any other electric pressure cooker. Add olive oil and heat until hot or shimmering, add the chopped onions and saute until onions are soft and translucent.

Next, add the ground beef to the pressure cooker and fry until completely brown. Decant excess oil

Dump the rest of the ingredients in: Add chopped red bell peppers, tomato puree, brown sugar cayenne pepper, cumin, paprika, oregano, coriander and crumble in the beef bouillon. Continue to saute and stir continuously, to release the fragrance of the spices for another minute or more so that the flavours can marry together. Also, make sure the ingredients is not stuck to the bottom of the pan otherwise, you would get a BURN notice.

Add chopped tomatoes and kidney beans, carefully stir to combine and in the process deglaze the pan too.

Lock the lid of the instant pot securely and set the valve to sealing or closed if using pressure king pro or any other electric pressure cooker and cook on high pressure for 8 minutes. Once the cycle is completed, the timer would beep and leave to natural pressure release for 10 minutes then quick pressure release.

Carefully open the lid, stir to combine. Check for salt and seasoning and adjust accordingly. Serve immediately with rice and toppings of choice.

freshly made chili in an instant pot.

How to serve instant pot chili

Here in the UK, chili is popularly served with rice (try this instant pot brown rice recipe) or baked potatoes, but you may also serve it with the following

Cornbread

Shredded cheddar cheese

Chilli topping choice includes

Avocado

Sour cream

Yogurt

Jalapeno

Lime wedge

Corn chips or flour tortilla chips

instant pot chili served over a jacket potato.

Can I make this Chili con carne on the stove top or in a slow cooker

Yes, this recipe is originally simmered over medium heat for about an hour or so on the stove top and longer in a slow cooker. The use of pressure cooker is just a great shortcut to enjoying this chili half the time it would take if you used the other cooking methods mentioned above.

On the Stove top: between 30 minutes to 1 hour cooking time

Slow cooker: 6 to 7 hours on low, 3 to 4 hours on high.

How to thicken Chili

Do you have soupy chilli instead of a thick, creamy meaty dish, don’t fret there is always a way out. You can thicken pressure cooker chili con carne by using 3 ways.

  1. by using the saute method after completing the pressure cooking cycle. Turn on the saute function and leave the chilli to simmer for few minutes to thicken to the desired consistency stirring frequently so it doesn’t burn. If this doesn’t work then move on to the next step
  2. Use cornflour slurry, this method is by mixing cornflour together with water to form a slurry. Add it to the thin chilli then stir to combine on saute mode until the desired thickness is achieved.
  3. use flour and water, this is very similar to cornflour slurry but in this case, you have to get to cook the chili a bit longer (on saute) in order to get rid of the floury taste.

For the above, you can use the sauce from the chilli to mix the cornflour or water instead of water. Start with 1 tablespoon of flour or cornflour to about 1/3 cup of liquid.

How to store it

In the refrigerator: this chili would keep for up to 5 days in an airtight container.

Freezer: store in the freezer for up to 3 months.

Other recipes on the blog you’ll love

Instant Pot Chicken Cacciatore

Instant Pot Black Eyed Peas

Homemade Vegetable Soup

IP Mashed Potatoes

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instant pot pressure cooker chilli con carne.

Instant Pot Chili (Chili Con Carne)

Ájọkẹ
Can I tempt you with this delicious and comforting bowl of instant pot chilli or should I say chilli con carne or Chilli. You can always count on this recipe on a cold night or any other weeknight. With the help of an electric pressure cooker, this chilli recipe can be yours in less than 30 minutes. It is quick, easy and packed full of flavours. Serve over some fluffy baked potatoes or rice and top with sour cream, cheese and chives.
5 from 2 votes
Prep Time 10 minutes
Cook Time 8 minutes
Natural pressure release 10 minutes
Total Time 28 minutes
Course Main Course
Cuisine American, British
Servings 6
Calories 185 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 500 g Lean ground beef: Substitute for ground turkey or chicken.
  • ½ cup Onions chopped
  • 2 Beef bouillon cubes knorr, OXO, Maggi and the likes
  • 1 can red kidney beans rinsed
  • 1 tablespoon olive oil
  • can chopped tomatoes 600g
  • 3 tablespoons tomato puree
  • 1 Red bell pepper chopped
  • ½ tablespoon brown sugar

Homemade chilli powder

  • 1 tablespoon cumin
  • 1 ½ tablespoon paprika
  • 1 teaspoon cayenne pepper
  • ½ tablespoon oregano
  • ½ tablespoon dried coriander
  • ½ tablespoon garlic powder

Instructions
 

  • Turn on the instant pot and select sauté or browning if using pressure king pro or any other electric pressure cooker. Add olive oil and heat until hot or shimmering, add the chopped onions and sauté until onions are soft and translucent.
  • Next, add the ground beef to the pressure cooker and stir fry until completely brown. Decant excess oil if need be.
  • Add chopped red bell peppers, tomato puree, brown sugar cayenne pepper, cumin, paprika, oregano, coriander and crumble in the beef bouillon. Continue to sauté and stir continuously to release the fragrance of the spices for another minutes and so that the flavours can marry together. Also, make sure the ingredients are not stuck to the bottom of the pan otherwise, you would get a BURN notice.
  • Add chopped tomatoes and kidney beans, carefully stir to combine and in the process deglaze the pan too.
  • Lock the lid of the instant pot securely and set the valve to sealing or closed if using pressure king pro or any other electric pressure cooker and cook on high pressure for 8 minutes. Once the cycle is completed, the timer would beep and leave to natural pressure release for 10 minutes then quick pressure release.
  • Carefully open the lid, stir to combine. Check for salt and seasoning and adjust accordingly. Serve immediately with rice and toppings of choice.

Notes

Can I make this recipe on the stove top or in a slow cooker
Yes, this recipe is originally simmered over medium heat for about an hour or so on the stove top and longer in a slow cooker. The use of pressure cooker is just a great shortcut to enjoying this chili half the time it would take if you used the other cooking methods mentioned above.
On the Stove top: between 30 minutes to 1 hour cooking time
Slow cooker: 3 to 4 hours on high.
How to store it
In the refrigerator: this chili would keep for up to 5 days in an airtight container.
Freezer: store in the freezer for up to 3 months.

Nutrition

Calories: 185kcalCarbohydrates: 11gProtein: 20gFat: 7gSaturated Fat: 2gCholesterol: 52mgSodium: 531mgPotassium: 654mgFiber: 3gSugar: 6gVitamin A: 1805IUVitamin C: 38mgCalcium: 64mgIron: 5mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword beef chili, chilli con carne, ground beef chili, instant pot chili
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3 Comments

  1. My mom used to make this when I was young. She served hers over egg noodles. It had a totally different taste to me than a regular chili. I always thought it was special.

  2. It’s 2020, recipes without nutritional information is makes the recipe only half inclusive of needed information.

5 from 2 votes (2 ratings without comment)

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