Instant Pot Chili
Servings: 4 servings
Discover the easiest way to enjoy hearty chili with our Instant Pot Chili recipe. Perfect for busy nights or as a make-ahead camping meal.
Ingredients
- 4 pieces of bacon
- 1 lb 85/15 ground beef
- 1 onion diced
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 2 tablespoons chile powder pasilla or ancho
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1½ cup beef broth or stock divided
- 2 tablespoons unsweetened cocoa powder
- 2 15oz cans of beans (pinto, red, black, etc) drained
- Your favorite toppings: shredded cheddar cheese, sour cream, avocado, green onions, fresh cilantro, tortilla chips or corn chips, lime wedges
Instructions
- Cut bacon in half, then add to the Instant Pot. Turn on to “Sauté--More”. Cook the bacon until the fat renders and it begins to crisp, about 5 minutes. Remove and set aside. Roughly chop it up while the beef is browning in the next step.
- Add the ground beef to the Instant Pot and cook it on one side until deeply browned, about 3 minutes. Remove and set aside (don’t worry if it’s still red or pink!).
- Add the onion and sauté until beginning to turn golden brown, 4-5 minutes. Add the garlic for about 30 seconds.
- Add the tomato paste and spices (chile powder, cumin, paprika, oregano, salt). Stir in with the onions so the spices become fragrant, 30 seconds to 1 minute.
- Add ½ cup of beef stock to the Instant Pot. Using a wooden spoon or rubber spatula, scrape up all the brown bits (aka flavor) stuck to the bottom of the pot. Do not skip this step, or you risk triggering a burn notice. Take your time and make sure the bottom of the pot is clear.
- Add the remaining cup of stock, cocoa powder, and beans. Return the beef and the chopped bacon to the pot. Use your spatula or spoon to break apart any large chunks of beef. Stir to combine.
- Place the lid on the Instant Pot and set the valve to “Seal”. Press “Pressure” or “Manual” and set it to cook for 20 minutes on high pressure.
- Once the timer goes off, let it naturally release for 10 minutes, then turn the valve to "Vent" to release the remaining pressure.
- Enjoy with your favorite chili toppings: cheese, green onions, sour cream, and a squeeze of lime.
Notes
*Pressure cook time: 40 minutes is the total time in the Instant Pot—10 minutes to come to pressure, 20 minutes of pressure cooking, and 10 minutes of natural release.
To Store: Chili can be stored in the fridge for up to 4 days. Reheat on the stove—you may need to thin it out with a little broth or water. Chili will last for up to 6 months in the freezer.
