The Best Instant Pot Chili

By jiafei

8 Person

60 Minutes

560 Calories

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! 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.

Ingredients

1/4 cup Shredded cheddar cheese
1/4 cup Sour cream
1/4 cup Chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
15 oz. Black beans, drained and rinsed
10.75 oz. Tomato puree
1 1/2 cups Beef stock
12 oz. Lager or pilsner beer
1 1/2 tsp. Ground cumin
2 tsp. Cocoa powder
2 tsp. Dried oregano
2 tsp. Smoked paprika
3 tbsp. Chili powder
3 tbsp. Tomato paste
1 Poblano chili, minced
1 Red bell pepper, diced
1 Medium sweet onion, diced
4 cloves Garlic, minced
2 pounds Ground beef
1 1/2 tbsp. Canola oil

Method

01

Set a 6-qt Instant Pot to the high saute setting.
02

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.
03

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.
04

Stir in beer, scraping any browned bits from the bottom of the pot.
05

Stir in beef stock, tomato puree, black beans, and ground beef; season with salt and pepper, to taste. Select a manual setting; adjust the pressure to high, and set the timer for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
06

Stir in cilantro; season with salt and pepper, to taste.
07

Serve immediately, garnished with sour cream and cheese, if desired.

Related Tags

The Best Instant Pot Chili

4.2

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 560 Kcal
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

1/4 cup Shredded cheddar cheese

1/4 cup Sour cream

1/4 cup Chopped fresh cilantro leaves

Kosher salt and freshly ground black pepper, to taste

15 oz. Black beans, drained and rinsed

10.75 oz. Tomato puree

1 1/2 cups Beef stock

12 oz. Lager or pilsner beer

1 1/2 tsp. Ground cumin

2 tsp. Cocoa powder

2 tsp. Dried oregano

2 tsp. Smoked paprika

3 tbsp. Chili powder

3 tbsp. Tomato paste

1 Poblano chili, minced

1 Red bell pepper, diced

1 Medium sweet onion, diced

4 cloves Garlic, minced

2 pounds Ground beef

1 1/2 tbsp. Canola oil

03 Method

Step 1

Set a 6-qt Instant Pot to the high saute setting.

Step 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.

Step 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.

Step 4

Stir in beer, scraping any browned bits from the bottom of the pot.

Step 5

Stir in beef stock, tomato puree, black beans, and ground beef; season with salt and pepper, to taste. Select a manual setting; adjust the pressure to high, and set the timer for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 6

Stir in cilantro; season with salt and pepper, to taste.

Step 7

Serve immediately, garnished with sour cream and cheese, if desired.

04 Author