Serve a big crowd or meal prep ahead in just 45 minutes with this amazingly delicious Instant Pot Chili. A quick, easy, nourishing and inexpensive pressure cooker chili recipe that makes everybody happy!
You won’t believe it but Chili is a popular “crowd meal” in Germany. Yes! In Germany! I was born and raised in Germany and I’ve eaten Chili Con Carne at several birthday parties, street festivals and big family get togethers.
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, diced tomatoes, chili and cumin. However, my version has two interesting twists. One is that I added tons of veggies so it fits the Green Healthy Cooking crowd. And two, I made it in my Instant Pot to speed up the process. Hence it’s name: Instant Pot Chili.
Pressure cookers are such a wonderful thing when it comes to dishes that usually need 10,000 hours of simmering. They do the job in NO TIME!
It’s the perfect dish for either a crowd or to freeze half of for those busy nights you know you will not be able to cook.
Spend 10-15 minutes prepping, set your Instant Pot and off you go relax with your guests while the Chili cooks itself in a mere 25 minutes!
Instant Pot Chili with dried beans vs canned
I will always, always, always recommend 12-24 hour soaked dried beans vs canned. They are 20 times easier to digest and don’t have the flatulent consequences canned beans have ;)
I recommend putting your dried beans in a big pot, cover them with water and let soak on the kitchen counter for about 12 hours.
Before adding to the instant pot, drain and rinse and they are ready to go. It’s a step you have to remember the night before but an easy and super duper quick step!
How long does it take for Instant Pot Chili to be ready?
The instant pot takes anywhere from 8-12 minutes to get to pressure, plus 25 minutes cooking time at high pressure makes 33 minutes total.
Add about 2-3 minutes for the pot to get hot for sautéing, 7-10 minutes to brown the meat in batches, 3-4 minutes for the onions and garlic to become translucent, 1 minute to dump the rest of the ingredients into the pressure cooker and you’re at 45 minutes total.
The veggie chopping can be done while waiting for the instant pot to get hot for sautéing and while waiting for the onions to become translucent. If you are a slow chopper I recommend chopping the veggies ahead of time.
What to serve Instant Pot Chili with
First of all you need some toppings to make it EXTRA delicious! Avocado, a dollop of sour cream or yogurt, chopped fresh cilantro 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 ;)
My favorite side for it 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!!!
Instant Pot Chili Video
Delicious Instant Pot Chili
Serve a big crowd or meal prep ahead in just 45 minutes with this amazingly delicious Instant Pot Chili. A quick, easy, nourishing and inexpensive pressure cooker chili recipe that makes everybody happy!
Ingredients
- 1 cup dried kidney beans soak in abundant water for at least 12 hours, rinse and drain
- 2 lbs lean ground beef
- 1 small onion
- 2-4 cloves garlic
- 1 cup chopped celery (about 3 stalks)
- 1 cup chopped carrot (about 2 medium carrots)
- 1 cup chopped yellow bell pepper (about 1 small bell pepper)
- 3 cups canned / jarred diced tomatoes (800g / 28 oz can/jar)
- 1/4 cup water
- 1.5 tsp cumin
- 1.5-2 tsp chili powder (make it interesting with chipotle powder)
- 1-1.5 tsp sea salt
- freshly ground black pepper
- avocado
- sour cream
- cilantro
- lime juice (optional)
Instructions
- The night before put kidney beans in a large bowl and cover with abundant water, they will inflate to double the size, make sure they have enough water to always be soaking.
The next day, drain and rinse beans really well. Peel and chop onion, peel and crush garlic, wash and dice all vegetables.
Preheat the instant pot by pressing sauté. Once it says "hot", add a little frying oil and brown the ground beef in 3-4 batches by constantly breaking it up and moving around to avoid from sticking to the bottom.
Once you finished browning the last batch, add a little more oil and fry chopped onions and crushed garlic until translucent.
Add all ingredients to the instant pot and give them a good stir. Put on the lid and turn the knob to the sealing position.
Press "manual" (or "pressure cooking" in newer models"), make sure to select "high pressure" and adjust the timing to 25 minutes.
Once Instant Pot beeps, manually release pressure and open the pot once the pin drops.
Serve alone or over rice topped with sliced avocado, a dollop of sour cream, chopped cilantro and if you like, a squeeze of lime juice.
Recipe Notes
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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!