The Ultimate Guide to Instant Pot Chili: Tips, Tricks, and a Flavorful Recipe
Make savory chili that tastes slow-cooked, using pressure cooking and secret ingredients.
Instant Pot Chili: The Fast and Flavorful Comfort Food
If you crave classic, hearty chili but need it fast, the Instant Pot is the ultimate solution. This guide walks you through everything you need for irresistibly rich and perfectly textured Instant Pot chili—from secret ingredients to expert tips on avoiding the dreaded burn warning. Whether prepping for a crowd, a cozy night in, or just a quick and nutritious meal, you’ll find all you need below.
Why the Instant Pot Makes the Best Chili
Instant Pot chili rivals traditional stovetop versions in richness and flavor, but delivers amazing results in a fraction of the time. Using both the sauté and pressure cooking functions, you will:
- Get deep caramelized flavors by browning meat and aromatics first.
- Lock in and infuse flavors quickly through high-pressure cooking.
- Avoid lengthy simmering while still achieving a thick, hearty texture.
With a few simple techniques, your chili will taste like it’s been bubbling away for hours—even on your busiest nights.
How to Make Chili in the Instant Pot: Step-by-Step
While every Instant Pot model has its quirks, this method ensures consistent, delicious results every time. Here’s how to make beef-and-bean chili that’s full of bold flavor:
Ingredients You’ll Need
- 3 Tbsp. vegetable oil
- 1 1/4 lb. lean ground beef
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. salt (divided use)
- 1/2 small yellow onion, chopped
- 3 garlic cloves, finely chopped
- 2 cups reduced-sodium beef stock
- 2 (15 oz.) cans black or kidney beans, drained and rinsed
- 1 (15 oz.) can diced fire-roasted tomatoes
- 2 Tbsp. tomato paste
- 1 Tbsp. pureed chipotles in adobo (optional but highly recommended for a smoky kick)
- Toppings: Shredded cheddar cheese, sour cream, chopped green onion, corn chips
Directions
- Set Up Your Instant Pot: Add oil to a clean 6- or 8-quart Instant Pot liner. Select the sauté function and allow it to heat up.
- Brown the Meat and Spices: Add the ground beef. Sprinkle in cumin, chili powder, and 1 teaspoon of salt. Cook, stirring and breaking up the beef, until browned—about 7 minutes. Stir in the chopped onion and garlic, cooking for another 3 minutes until the onion softens.
- Deglaze the Pot: Pour in the beef stock. Scrape the bottom thoroughly with a spatula to release any browned bits—key for flavor and to prevent the burn warning.
- Layer Remaining Ingredients: Stir in beans, diced tomatoes, tomato paste, the remaining 1 teaspoon salt, and chipotle puree if using. Turn off the sauté function.
- Pressure Cook: Secure the lid and lock it in place. Set the steam release handle to sealed. Use High Pressure for 14 minutes.
- Natural Release: When the timer is up, let the pressure release naturally for 10 minutes. Then carefully quick-release any remaining steam (watch for hot steam as you open).
- Finish and Serve: Stir well to redistribute ingredients. Ladle into bowls and top with cheese, sour cream, green onion, and corn chips as desired.
Expert Tips: Foolproof Instant Pot Chili Every Time
Cooking chili in an Instant Pot is straightforward, but these professional tricks will help you get it right on the first try:
- Prevent Burning: Always deglaze the bottom after sautéing! Any stuck bits can trigger the burn sensor. Use broth to loosen them before adding other ingredients.
- Add Liquid: This recipe uses plenty of stock—skip it and your chili may dry out and scorch.
- Use Bold Flavors: Since cooking time is short, use ingredients with built-in depth—fire-roasted tomatoes and chipotles in adobo infuse smoky, savory, and slightly spicy notes fast.
- Clean Your Liner: Scrub out any residue from previous dishes to avoid burn errors.
- Customize the Spice: Chipotles in adobo are potent—start with a tablespoon if you like heat and adjust next time.
- Freezer-Friendly: Let chili cool, then portion into airtight containers. Refrigerate for up to 3 days, freeze for up to 3 months.
The Secret Ingredients That Elevate Instant Pot Chili
Since the Instant Pot condenses cooking time, choose ingredients with concentrated flavors:
- Fire-roasted tomatoes: Bring smokiness and natural sweetness. Regular diced tomatoes work, but fire-roasted are next-level.
- Chipotles in adobo: Found in the Latin section at the grocery store. They add smokiness, heat, and tang. Puree leftovers and freeze in cubes for future recipes.
- Tomato paste: Adds depth and helps create body without extra simmering.
What others are reading
Serving Suggestions: Toppings & Sides
Chili is all about the fixings. Try these delicious toppings and sides to build your perfect bowl:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced green onions
- Corn chips (Fritos or tortilla chips)
- Avocado slices
- Diced fresh tomato
- Cilantro or jalapeño slices
- Cornbread (classic with chili!)
Make-Ahead, Storage, and Freezing Tips
Instant Pot chili is ideal for meal prepping or for serving to a crowd—it improves as it sits, making it a perfect make-ahead dish.
- Make Ahead: Prepare up to 3 days in advance; flavors get richer as they meld in the fridge.
- Storage: Keep chilled in airtight containers for up to 3 days.
- Freezing: Store in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
Ingredient Substitutions & Variations
This chili recipe is flexible—feel free to adjust based on your pantry or taste preferences:
| Ingredient | Possible Substitutes | Flavor Notes |
|---|---|---|
| Ground beef | Ground turkey, chicken, or plant-based crumbles | Milder, leaner, or vegetarian option |
| Black/kidney beans | Pinto beans, cannellini, navy, or chickpeas | Choose beans with sturdy texture |
| Beef stock | Chicken broth, vegetable broth, or water | Stock or broth adds savory depth |
| Chipotles in adobo | Smoked paprika, hot sauce, or diced green chilies | Layered with smoky/peppery kick |
| Fire-roasted tomatoes | Regular diced tomatoes or tomato sauce | Roasted = sweeter, more depth |
Instant Pot Chili Troubleshooting
Burn Warnings 101
The “burn” warning is common but preventable with a few precautions:
- Deglaze thoroughly: Stir and scrape up all bits after sautéing.
- Add enough liquid: Don’t reduce broth amounts below recipe suggestions.
- Avoid thickening before pressure cooking: Hold off on adding flour, masa, or starches until after pressure cycle for best results.
- Clean your Instant Pot insert before use: Old residue can cause false warnings.
If you do get the warning, cancel the program, release pressure if needed, open the lid, scrape and deglaze, then return to cooking.
Frequently Asked Questions (FAQs)
Can I use frozen beef in this Instant Pot chili recipe?
It’s best to thaw ground beef first for even browning and best texture. You can use frozen beef in a pinch—just sauté to break it up as it thaws and allow extra time.
How spicy is this chili?
The chipotles in adobo add noticeable heat and smokiness but can be reduced or omitted for mild chili. For extra spice, add more chipotle or a pinch of cayenne.
Can I double the recipe for a party?
Yes! Double all ingredients but do not fill your Instant Pot above the two-thirds “MAX” fill line. Cooking time remains the same; allow a few extra minutes to come to pressure.
Can I make this recipe vegetarian?
Absolutely. Swap the beef for lentils, quinoa, or plant-based crumbles, use vegetable broth, and load up on beans.
How do I thicken my chili if it’s too thin?
After pressure cooking, use the sauté function to simmer and reduce until thick, or stir in a spoonful of masa harina mixed with water, a classic chili thickener.
Serving and Enjoyment Ideas
- Crumble crisp bacon or fry up some chorizo to sprinkle on top for added richness.
- Try over a baked potato or steamed rice for a chili bowl variation.
- Top with fresh diced red onion and a squeeze of lime for brightness.
- Pack leftovers into thermoses for hot lunches all week long.
Instant Pot Chili: Your All-in-One Winner for Fast, Flavorful Dinner
With the combination of fast prep, deep flavors, and flexible serving options, Instant Pot chili is a kitchen essential. Whether you’re serving it classic with cornbread or loading it with toppings for a game-day buffet, you’ll find this method delivers perfect results every time.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a38665019/instant-pot-chili-recipe/
- https://thecozycook.com/pioneer-woman-chili/
- https://www.youtube.com/watch?v=gm-2u0_AwCU
- https://www.southerncrushathome.com/pioneer-woman-instant-pot-chili/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40862076/chili-recipes/
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