Instant Pot Chili Recipe

With beef or turkey, beans, tomatoes, beans, spices, poblano pepper, and a secret ingredient, this hearty Instant Pot chilli is rich and flavorful. It takes less than 40 minutes to prepare but tastes like it’s been slowly simmering for hours because it’s cooked in the Instant Pot!

When you need a really quick family dinner, recipes like my Instant Pot Sausage Tortellini Soup and Instant Pot Beef Barbacoa are ideal. One of my pressure cooker recipes that you must have in your recipe collection is this one.

INSTANT POT CHILI RECIPE

What comes to mind when you consider an old-fashioned winter dish? Chili comes to mind for me.

A steaming hot bowl of chilli garnished with oozy cheese, cool sour cream, savoury green onions, and fresh cilantro.

It’s the kind of dinner you can consume while cuddled up on the couch with a blanket and binge-watching Netflix.

The ideal dinner at home on a chilly evening!

HOW TO MAKE PRESSURE COOKER CHILI

  1. Beef or turkey should be sautéed in oil in the Instant Pot, disintegrating the meat as it cooks. If necessary, remove extra grease.
  2. Cook the onion and peppers for 4 minutes, or until tender. Add the garlic and heat for 30 seconds or until fragrant.
  3. Stir with the remaining ingredients.
  4. Stop the “saute” mode, pressure cook for 15 minutes, and then quickly release the pressure.
  5. If desired, garnish before serving.

HOW TO TOP CHILI

I’m allllll about the toppings when it comes to chili. Sour cream, shredded cheese, cilantro, green onions, cubed avocado, and tortilla or corn chips are a few of my favourites.

But it would be awesome to use any of your favourites!

COOKING TIPS FOR THIS CHILI RECIPE

  • FAT CONTENT – To reduce grease when using ground beef, I like to use beef with a reduced fat content (90/10). I enjoy utilising (93/7) while using ground turkey. Higher fat beef can be used; you might just need to drain the grease after browning the meat.
  • POBLANO – I prefer to use poblanos because of their mild, smoky heat, but occasionally you’ll find one that’s hotter, so I like to cut the peppers while wearing disposable gloves. You’ll understand why if you’ve ever applied hot pepper oil on your skin.
    Unsweetened baking chocolate is used in this recipe to offer incredible taste depth. It won’t taste at all like chocolate, so don’t worry. You can use 2 teaspoons of unsweetened cocoa powder in place of unsweetened baking chocolate if you can’t find any.
  • Check out my Cincinnati-Style Chili if you want to use up your baking chocolate. It’ll blow your mind.

VARIATIONS OF THIS RECIPE

  • BACON: Try adding some cooked, crumbled bacon for some extra flavour.
  • HOTTER: This chilli has a heat level that, in my opinion, falls between mild and medium. If you want to up the heat, add more cayenne pepper, more hot sauce, or a jalapeno or serrano pepper.
  • MILDER – Leave out the cayenne pepper to make this dish milder.
  • PROTEIN: While both turkey and beef work fantastically in this chilli recipe, ground chicken would also be wonderful. To add more protein, you might also add more beans.

If you prefer a very thick chilli, you can add a slurry of cornstarch and water to the chilli and simmer it for a few minutes on “saute.”

MAKING INSTANT POT CHILI AHEAD OF TIME

You can make this chilli ahead of time, and as with other chilli recipes, the leftovers taste even better the next day.

Ensure that it is thoroughly cooled before storing in sealed containers.

STORAGE

Within five days, leftovers should be consumed after being refrigerated in an airtight container.

Additionally, leftovers can be thoroughly chilled and frozen for up to three months.

Enjoy with a piece of homemade cornbread made in a skillet!

SPECIAL EQUIPMENT FOR THIS RECIPE

  • I recently updated to this type of Instant Pot, and I adore it!
  • I’ve had my slow cooker for years, and it still functions flawlessly.
  • My favorite brand of Dutch oven is LeCreuset, but they are rather expensive, so this Lodge version is a fantastic substitute!
  • I adore the ChopStir because it swiftly breaks up the meat.
  • Chili Base – this substance gives the chili a fantastic, rich flavor!
Instant Pot Chili Recipe

Instant Pot Chili Recipe

With beef or turkey, beans, tomatoes, beans, spices, poblano pepper, and a secret ingredient, this hearty Instant Pot chilli is rich and flavorful. It takes less than 40 minutes to prepare but tastes like it’s been slowly simmering for hours because it’s cooked in the Instant Pot!
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Servings 6
Calories 593 kcal

Ingredients
  

  • 1 Tbsp vegetable oil
  • 2 lb ground beef or turkey
  • 2 medium yellow onions diced
  • 1 red bell pepper seeded and diced
  • 3 cloves garlic minced
  • 2 poblano peppers seeded and diced
  • 1/4 cup tomato paste
  • 3 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 Tbsp better than bouillon chili base optional but highly recommended
  • 30 oz canned dark red kidney beans drained and rinsed
  • 28 oz canned fire-roasted diced tomatoes with liquid
  • 1 to 1 1/2 cups beef broth reduced sodium
  • 3 Tbsp apple cider vinegar
  • 1 1/2 oz unsweetened 100% cacao Baker’s Chocolate

Instructions
 

  • Add vegetable oil to the Instant Pot after switching it to the “Saute” setting. As the meat cooks, split it up with a spatula to provide even cooking and browning.
  • Cook the poblano, onion, and bell pepper for a further 4 minutes, or until tender. With a wooden spoon, scrape the bottom of the saucepan while the onions and peppers simmer and release liquid.
  • Add the garlic and heat for about 30 seconds, or until fragrant. Delete any remaining grease, then add the beef mixture back to the pot.
  • Stirring while scraping the bottom of the pot to remove any lingering browned bits, add the other ingredients.
  • With the valve set to “sealing,” stop using the saute mode and secure the Instant Pot lid. To set the timing for 15 minutes, press the Pressure Cook or Manual button and utilize the +/- buttons.
  • When the timer beeps, carefully turn the valve to the “venting” position to quickly release the pressure. Remove the lid and set it aside after the pin drops.
  • In a separate bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to achieve the desired thickness of chili.
  • Once more, press the “saute” button after stirring into the chili.
  • Cook for a few minutes, stirring frequently, or until the desired thickness is achieved.
  • Serve hot and garnish as desired.

SLOW COOKER DIRECTIONS

  • In a sizable, deep skillet set over medium-high heat, heat the vegetable oil.
  • Add the beef or turkey and heat for approximately 5 minutes, crumbling as it browns, or until thoroughly cooked. If necessary, drain the grease.
  • After adding the garlic and continuing to fry for an additional 30 seconds, add the onion, bell pepper, and poblano peppers.
  • Put the slow cooker with the meat and pepper combination.
  • Stir well before adding the other ingredients.
  • Cook on LOW for 6 to 8 hours or HIGH for 3 hours while covered.