Instant Pot Chili

4.80 from 5 votes

With umami enhancing ingredients, this hearty beef & bean Instant Pot chili hits all the right notes. Easy enough for busy nights, rich & flavorful enough to win any chili cook off- this is the best chili recipe you'll want to keep on hand!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Soup

Cuisine: American, Tex Mex

Servings:

Calories: 632kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 1/2 - 2 lbs lean ground beef
1 yellow onion diced (about 1 1/2 cups)
2 1/2 tbsp minced garlic
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes undrained
4 15 oz cans dark red kidney beans drained & rinsed
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 jalapeno seeded & diced
salt & pepper to taste
1 tbsp brown sugar
2 1/2 cups chicken stock
2 1/2 tbsp fish sauce
2 tbsp soy sauce
3 tbsp tomato paste
1 tsp unsweetened cocoa powder

Instructions

Turn your pot on to saute mode and when it says HOT, add the ground beef to the pot. Let the beef cook, stirring and breaking up as it does, until it's completely crumbled and browned all the way through. Strain off excess grease.
Add the onion and garlic to the meat mixture, and let it saute for another 2-3 minutes- just until the onions have softened.
To a medium mixing bowl add the stock, fish sauce, soy sauce, tomato paste, and cocoa powder. Whisk together until evenly combined. Pour into the pot, and using a sturdy wooden spoon scrape the bottom as need to deglaze. Turn off/cancel saute mode.
Add the tomatoes, beans, jalapeno, and seasonings to the pot and stir together to evenly combine.
Add the lid, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH pressure for 10 minutes.
Let the mixture sit when done until the pressure has naturally released, about 20 minutes. Carefully open the vent valve to release any remaining steam.
Open the lid carefully, and stir the hot chili.
Ladle into bowls, and serve with your favorite toppings.

Notes

Can substitute ground turkey for ground beef. Want to be fancier? Brown bone-in beef short ribs instead of the ground beef. Just remove the bones & shred the meat before serving.
Wanting to get more veggies in? Carrots and green peppers both make yummy additions to this recipe.
Recipe was tested in and recommended for an 8 quart Instant Pot. Can also be made in a 10 quart.

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