The Best Instant Pot Chili — Damn Delicious

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The Best Instant Pot Chili

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!

I know, It’s not exactly chili season.

But, we’ve had the tiniest drizzle of rain with a bit of cold weather (at 62 degrees F) the last few days.

So us Californians are wimping out and staying in with a cozy bowl of chili.

But guys, this is not your average Joe bowl of chili.

Nope. It really isn’t.

And with the help of your Instant Pot, this will be the best (and easiest) chili of your entire life.

I know, it’s a loaded statement. But it’s true.

The texture of the chili comes out so perfectly with the lean, tender, crumbled ground beef with all the black bean goodness.

It’s chunky, it’s hearty, it’s cozy and it’s perfect to dunk your buttery buttermilk cornbread right in (recipe coming so soon for this!).

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.

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32 comments

love chili year round and always love new chili recipes, I’m guessing this works in slow cooker too, so thank you for this!

Yes, it should! Just be mindful adjusting times etc. Thank you Sabrina!

Jana, what would you suggest for the cooking time in a slow cooker – low or high setting? Do you think any other adjustments need to be made for a slow cooker? This recipe sounds oh so yummy. Anxious to try.

Hi Linda! I can’t answer that with certainty, since we haven’t tried making this in a slow cooker yet. But, if I were to make it, I’d put it on low and cook for 4-6 hour and check every once in a while to make sure. I’m sorry I can’t be more helpful, but if you try it, let us know how it goes!!

Yes, cocoa powder!! It’s my secret ingredient for chili too, along with a teaspoon of cinnamon! I also love Red wine vinegar in chili as well!

Having spent 5 years in Texas, I came to agree with true Texas Chili – which means no beans. What can I do to make up for the beans? I guess I could increase the tomato paste, but not sure what else. Any suggestions?
Thanks for the IP recipe – I have had one for almost a year and LOVE it.

Hi John! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I’m not a drinker, so could you suggest a brand of beer. I have no idea except that you’re probably not talking about a Budweiser! 😉

Budweiser is fine actually, you don’t want to use something too strong. So any light Lager or Pilsner is fine. Hope that helps!

What would you recommend using to replace the beer/lager?

Additional beef stock would be a great substitute!

Beautiful recipes! thank for sharing with us

You’re so welcome Rosie, thanks for sharing!

I love finding more ways to use my instant pot! This looks so cozy and yummy.

I love your patience and professionalism when answering people’s (I think funny) questions. Like how about “I dont want to use beef, pepper, beans or beer in your recipe. Can you suggest substititions?!” I would answer instead “Yes, substitute with another recipe where you like all the ingredients”.

I couldn’t agree more, Dorine.

* Example * “I’m allergic to onions – may I leave them out?”
* Response * “No, you MUST include them and just suffer the consequences.” Also, I don’t understand the people (here and on other sites) that post a five-star review then proceed to list the endless alterations they made, resulting in a completely DIFFERENT recipe (and flavor profile) altogether.

Chungah, you not only have the patience of a saint, you share incredible recipes with easy-to-follow instructions and gorgeous photos. I have thoroughly enjoyed every recipe I’ve tried – thank you!

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