This Instant Pot Chili is perfect for either feeding a crowd, meal prepping, or freezing. In under an hour you have a big pot of nourishing, delicious chili con carne that makes everybody happy!
Where Does Chili Come From?
For those who didn’t know. Chili is a staple of Tex-Mex cuisine. It is not as many believe a typically Mexican dish. It originates in the US and is Texas’ official dish.
There are different variations of this famous dish. Some with beans, some without. Some with tomatoes, some without … The one thing most of the different chilis have in common is that their main ingredients are ground beef and of course chili powder.
My recipe is fairly “classic” if one can say that about a recipe. Ground beef, kidney beans, canned tomatoes, chili powder.
However, my version has two interesting twists. First of all, I added tons of vegetables so it fits the Green Healthy Cooking crowd. Second, I made it in my Instant Pot to speed up the process.
Spend 20 minutes prepping, set your Instant Pot, and off you go relax while the Chili cooks itself!
Instant Pot Chili with dried beans vs canned
I am a huge fan of cooking with dried beans as opposed to canned because I think they are easier to digest. I always soak my beans overnight and then add them soaked to any kind of recipe.
For this chili recipe, however, you cannot use dried (soaked or unsoaked). Beans don’t cook in tomato-based sauces because of the tomatoes’ acidity. You can cook them as long as you want, they’ll always taste somewhat raw.
You have two options. Either use canned or cook your dried beans first and add them already cooked to the chili. I have a full tutorial on how to cook beans in the Instant Pot.
What’s the secret ingredient for an amazing chili?
The answer is simple: spices and time.
Be generous with sea salt and pepper and add at the very least chili powder, cumin, and paprika.
Make sure you take your time browning the onion. Take your time browning the meat. And most importantly give the Instant Pot time to really cook the chili to perfection.
Don’t rush it.
How To Avoid The Burn Warning
Chili is based on tomatoes and we all know tomatoes and the Instant Pot don’t love each other. Tomatoes are notorious for causing the Instant Pot to show the burn warning on the display.
To avoid this warning and be successful with this chili recipe I recommend not mixing in the tomato ingredients but instead have them sit “on top” of all the other ingredients.
Make sure the meat, beans, and vegetables cover the bottom and are fairly compressed and level and then add the chopped tomatoes and tomato sauce on top and don’t mix in.
During the high-pressure cooking time, everything will come to a rolling boil inside the Instant Pot and the tomato sauce will slowly seep down and cover all the other ingredients but not burn to the bottom.
This little trick is what makes this Instant Pot chili recipe failproof.
What To Serve With Chili Con Carne
First of all you need some toppings to make it EXTRA delicious! Avocado, a dollop of sour cream or yogurt, chopped fresh cilantro, a few sliced of jalapeño, and a couple squeezes of lime juice if you like.
The side can be anything from white rice, to brown rice, to quinoa, or simply a piece of bread. It all depends on how many more pots you want to get dirty ;)
I love to eat it with just the toppings and no sides but a few times I have made a side dish. My favorite side for chili is rice and ever since I have my Instant Pot I exclusively make Instant Pot Rice. I couldn’t be more in love with this awesome machine!!!
* Frequently Asked Questions
Yes! Chili con carne is perfect for freezing. Simply let cool completely and freeze in an airtight container. To defrost, place in the fridge for 12 hours.
Chili lasts in the fridge for up to 4 days. That makes it perfect for meal prep.
Release pressure manually, give everything a good stir, and try again. If you still get it. Release pressure manually again and press the saute button and cover with a regular lid and simmer for 1 hour on low.
Failproof Instant Pot Chili
Equipment
- instant pot
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- sea salt
- pepper
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 2 lbs lean ground beef
- 1 cup diced carrots
- 1.5 cups diced bell pepper - any color works
- 3 cup cooked kidney beans
- 28 oz canned chopped tomatoes
- 2 cups tomato sauce (passata)
- 1 avocado
- 1/2 cup sour cream
- 2 jalapeno
- 1 cup cilantro
- 2 limes - (optional)
Instructions
- Preheat the Instant Pot by pressing the saute button.
- Once hot, add oil and chopped onions and saute until translucent.
- Add chopped garlic and spices and sauté for another minute.
- Add ground beef and use a wooden spoon to break up and brown until there are no more pink bits to see.
- Add diced vegetables and cooked kidney beans and give everything a good stir. Then flatten everything and make sure there a no big holes where the tomato ingredients could easily seep to the bottom quickly. (see notes)
- Add the chopped tomatoes and tomato sauce and do NOT mix in.
- Put on the lid, turn the valve to the sealing position and set the Instant Pot to 20 minutes on high pressure. Then wait for full natural pressure release.
- Serve alone or over rice topped with sliced avocado, a dollop of sour cream, chopped cilantro, sliced jalapeno, and a squeeze of lime juice if you like.
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Ayme says
Made this recipe for dinner today and my family loved it!! I bake corn bread while the IP was cooking. All enjoyed it. Thank you!
Cynthia Talbot says
Thank you for the GREAT tip on putting the tomatoes on top!!! Genious! I have had the BURN error so many times, I gave up. I kept thinking the meat would cause the burn error if there was no liquid at the bottom.
The only thing I would change, for us, (because we like it really spicy, and less liquidy), is add 2 cans of the diced tomatoes, no tomato sauce or 1/2 the amount (that kind of watered it down for us), and at least twice the seasonings, a little splash of apple cider vinegar, chili pepper flakes and mild green chili peppers.
Do you think the diced tomatos with their liquid would be enough to steam?
Your presentation is beautiful!
Thanks again!!
Lorena Grater says
That will work perfectly. Same as with the tomato sauce I recommend you add the diced tomatoes on TOP. Your Instant Pot should be able to handle get to pressure with just that.
Connie says
When I make chili I like to add a Tri Tip cut up roast I do brown it before adding. Do I need to add more cooking time to the chili so that Tri Tip cooked tender? I usually make my chili in the crocked pot or let it simmer in a large pot on the stove for several hours.
Lorena Grater says
I don’t think you have to adjust anything by adding Tri Tip.
Sid says
Hey Lorena, Thank you for all the recipes. I have been able to cook a lot more and reduce takeout by following this website.
Question, The chili recipe below with the beef and beans. If I were willing to soak the beans for 12 hours, would 20 minutes of high pressure along with the beef be enough to cook?
Also, if I wanted to substitute the beef with ground chicken, would that change the time?
Im guessing
Timing for
Beef+ Raw beans would be different from Chicken +Raw beans?
Sid
https://greenhealthycooking.com/instant-pot-chili/
Lorena Grater says
Hi Sid, I’ve always cooked my chili with soaked beans and never had a problem but a lot of people complained that their beans weren’t properly cooked through. Cooking beans in an acidic liquid (tomato sauce) can cause some beans to never to cook through so I assume that was the problem for some. I’m still unsure why I my self have never had a problem. You could definitely try. Worst case, if the beans aren’t cooked through you can simply hit the sauté button and set to low and continue to simmer the chili uncovered in the pot until the beans are cooked through. Chicken takes super little to cook. 2-3 minutes on high and then full natural pressure release would be enough.
Sojournart says
It is not advisable to saute things in the Instant Pot, even though it has a “Saute” button. The inner pot is convex and things do not brown evenly, getting too hot in the center. It is better to saute in a different pan, deglaze, and then transfer to the Instant Pot to finish cooking. The “Saute” function works great, though, for preheating prior to pressure cooking.
Lorena Grater says
I keep moving the onions around and that way they brown evenly and I save on dishes :) But you can definitely saute in a separate pan and then add to the Instant Pot.
Yvonne says
Am I going crazy or did the old recipe have us soaking the kidney beans overnight and then cooking with everything else? I am going to try this recipe today but I loved the ease of the old one. We make it frequently in our home:)
Lorena Grater says
Yes! The old recipe had uncooked/just soaked kidney beans before but unfortunately, a lot of people had trouble with uncooked beans. (Suspecting a lot didn’t soak/thought it wasn’t necessary). I changed this part so everybody can be successful with the recipe. I also added tomato sauce to the mix because it makes it saucier and even more delicious.
Joan says
We’re those the only changes? I have used this recipe a bunch of times and it worked perfectly for me. I don’t really want to fiddle with it (you know how kids can be with change!) I was so confused when it went to double check the recipe against my shopping list and it was different. I thought I had somehow bookmarked the wrong page! I’m glad someone mentioned it! Thanks so much for the recipe!
Lorena Grater says
Yes, those were the only changes. Cooked vs raw soaked kidney beans and added tomato sauce. I’m sure you will love this one just as much as the old recipe. Promise.
Ed says
The “Print Recipe” is not the same recipe (“Ingredients” and “Instructions”) as the one in your article?
Mary Kay says
This original recipe (I read through older comments from 2019) must be the recipe you see read the print recipe. It appears she has revised the original recipe to this one dated Jan. 28, 2021. I agree this is a problem as I too usually print the recipe from the PRINT RECIPE button.
Lorena Grater says
Oh gosh, thank you so much for pointing this out. Yes, I revised the recipe and made it better. I will talk to my developer to fix the problem.
When I click on “print” the new recipe shows up. I’m wondering now, do you often visit my website? Maybe your browser stored my website in it’s old version for you so it loads faster. Sigh.
Peggy says
Going to make today. Can’t wait to try it !! I’ll let you know
London says
Really tasty! It turned out so delicious! I added a cup of chopped celery, carrots and macaroni and I think it made it thicker which I love!! Thanks for the recipe!
Bruce Verhulp says
WOW just made this , and its is awesome, very happy with how it turned out. Will definitely do again. Better without Cilantro, just sour cream and shredded cheese was amazing.
TwojayDhillon says
It turned out really well. A solid, classic chili.
The next time I make it, I’ll either add 3 mins to cook time as the beans had too much tooth to them. Also, I’ll put a few Fresno peppers in there (my fav) and increase the salt quantity.
Cheers!