Prep Time: 15 minutes | Cook Time: 15 minutes (High Pressure) | Total Time: 45 minutes | Servings: 6
If you are looking for the ultimate comfort food that tastes like it has been simmering all Sunday afternoon but takes less than an hour, this Instant Pot Chili is the answer.
Traditional stovetop chili relies on hours of slow evaporation to concentrate flavors. The Instant Pot changes the game by using high pressure to force the spices (chili powder, cumin, smoked paprika) deep into the meat and beans in minutes. The result? A chili that is incredibly robust, tender, and complex.
However, cooking tomato-based dishes in a pressure cooker can be tricky (hello, dreaded “Burn” message!). This foolproof recipe uses a specific layering technique to ensure you get perfect results every single time, with zero scorching.
Why You Will Love This Recipe
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No “Burn” Warning: Our layering method keeps the thick tomato sauce off the bottom of the pot.
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Secret Ingredient: We add a touch of cocoa powder or brown sugar (optional) to mimic the depth of a mole sauce.
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Meal Prep Hero: Chili tastes even better the next day, making it the perfect lunch for the week.
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Thick & Hearty: No watery soup here—we share three methods to get that perfect spoon-standing texture.
Ingredients You’ll Need
Gather these pantry staples to build your flavor bomb.
The Protein & Base
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Ground Beef: 1-1.5 lbs (85% lean is ideal—enough fat for flavor, but not greasy).
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Onion & Garlic: 1 large yellow onion (diced) and 3 cloves garlic (minced).
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The Broth: 1 cup Beef Broth (low sodium recommended so you can control the salt).
The “Dump” Layers (Do Not Stir these!)
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Beans: 1 can Kidney beans + 1 can Black beans (drained and rinsed).
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Tomatoes: 1 can (15 oz) Diced tomatoes (Fire-roasted adds amazing flavor) + 1 can (8 oz) Tomato sauce.
The Spice Blend
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2 tbsp Chili Powder (American style blend).
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1 tbsp Ground Cumin.
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1 tsp Smoked Paprika (for that campfire taste).
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1 tsp Dried Oregano.
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1/2 tsp Salt & Black Pepper.
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Secret Weapon: 1 tsp Cocoa Powder or a square of dark chocolate (adds richness).
How to Make Instant Pot Chili (Step-By-Step)
Follow this order of operations exactly to prevent burning.
Step 1: Sauté the Base
Turn your Instant Pot to SAUTÉ (High). Add a drizzle of oil. When hot, add the diced onion and cook for 3 minutes until soft. Add the ground beef. Cook until browned, breaking it up with a wooden spoon.
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Crucial Step: Add the garlic and spice blend (chili powder, cumin, etc.) during the last minute of browning. This “blooms” the spices in the hot fat, releasing their oils for maximum flavor.
Step 2: Deglaze (The Most Important Step!)
Pour in the 1 cup of beef broth. Use your wooden spoon to scrape the bottom of the pot vigorously.
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Why? Even tiny bits of stuck-on meat (fond) can trigger the Instant Pot’s overheat sensor and give you a “Burn” error. The bottom must be clean!
Step 3: The Layering Strategy
Turn the Sauté function OFF. Now, add ingredients in this exact order WITHOUT STIRRING:
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Beans: Pour the drained beans evenly over the meat/broth.
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Diced Tomatoes: Pour over the beans.
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Tomato Sauce: Pour gently on the very top.
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Why? Tomatoes are thick and sugary. If they touch the bottom heating element, they scorch. By floating them on top, they cook safely.
Step 4: Pressure Cook
Secure the lid. Set the valve to Sealing.
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Select Manual / Pressure Cook (High Pressure) for 15 minutes.
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Note: It will take about 10-12 minutes to come to pressure before the timer starts.
Step 5: Release & Thicken
When the timer beeps, allow a Natural Release for 10 minutes (let the pot sit). Then, carefully flip the valve to Quick Release the remaining steam.
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Texture Fix: Open the lid. The chili might look watery at first—don’t panic! Stir it well. If you want it thicker, turn Sauté back on and simmer for 5 minutes.
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Pro Tip: Mash some of the beans against the side of the pot with your spoon to release their starch and naturally thicken the chili.
Serving Suggestions: The Chili Bar
Chili is really just a vehicle for toppings. Set up a DIY bar with:
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The Creamy: Sour cream, diced avocado, or shredded sharp cheddar.
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The Crunchy: Corn chips (Fritos), tortilla strips, or oyster crackers.
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The Fresh: Chopped cilantro, sliced green onions, or a squeeze of lime juice (acidity brightens the heavy flavors).
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The Classic Side: A square of sweet, buttery cornbread.
Storage and Reheating
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Fridge: Stores perfectly for 4-5 days. The flavors meld and get deeper after 24 hours.
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Freezer: Freeze flat in Ziploc bags for up to 3 months.
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Reheat: Microwave covered (to prevent splatters) or warm on the stovetop. If it’s too thick, add a splash of water.
Frequently Asked Questions (FAQ)
Q: I got the “Burn” message. What do I do?
A: Don’t panic. Release the pressure. Open the lid. Do not stir! Just carefully transfer the food to a stove-top pot and finish cooking there. The bottom is likely scorched, so don’t scrape it. Next time, deglaze more thoroughly!
Q: Can I use dried beans?
A: No. Dried beans take 45+ minutes to cook, while the meat only needs 15. Use canned beans for this specific recipe, or precook your dried beans in the IP first.
Q: How do I make it spicy?
A: Add 1 diced Jalapeño or Serrano pepper (seeds included) during the sauté step. Or, stir in a pinch of Cayenne pepper with the spices.
Q: Can I double the recipe?
A: Yes! The cook time remains the same (15 mins). Just make sure you don’t fill the pot past the “Max Fill” line.
Ready to cook? Grab your spoon and get ready for the easiest, tastiest chili you’ve ever made!