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Homemade recipes for Pressure Cookers and Air Fryers.

Instant Pot Pressure Cooker Chili Con Carne

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You will win a gold medal with my Instant Pot Pressure Cooker Chili Con Carne recipe. Quickly made in the pressure cooker, it tastes like it simmered all day.

Instant Pot Pressure Cooker Chili Con Carne

Instant Pot Pressure Cooker Chili Con Carne

Instant Pot Pressure Cooker Chili Con Carne

This Instant Pot Pressure Cooker Chili Con Carne is going to make you toss our all your other chili recipes. Wait, what? Chili in a Pressure Cooker? Yep, in under 30 minutes!

Chili was one of my favorite things to make when I was young. For some reason, I liked to serve it with green beans. I was twelve, there’s no telling why. For years I made my same recipe over and over.

It was just me and my dad growing up, so I had to learn to cook. Luckily, I really enjoyed cooking and loved creating recipes. My dad put himself through college and law school as a short order cook, so I had a great teacher. He taught me all kinds of tricks, about how to combine and layer flavors and how to pull and identify flavors from a dish.

One day, I stumbled upon a recipe that used individual spices, rather than a chili mix and was intrigued. It was so good, that I no longer make my favorite childhood chili. This Instant Pot Pressure Cooker Chili Con Carne is not a thick chili insofar as the liquid.

There is more liquid in this chili than in a traditional chili. I love it because if I pour it over rice or a potato, the juice seeps into the rice or potato.

A big plus is that I much prefer to use individual spices and adjust the taste to my personal liking. These days, we don’t eat much beef in this house, so I turned this beef chili into Tex-Mex Turkey Chili, and love it just as much.

Then I had to adapt my recipe to the Pressure Cooker. It was love at first bite!

The first thing to do is to use the Sauté or Browning button on your Pressure Cooker and allow to completely heat. Allowing a stainless steel pot to heat before adding the fat, helps to make the stainless steel pot non stick.

Add the oil and allow it to heat, just a few seconds.

 

Brown the Ground Beef

Brown the Ground Beef

Add the ground beef to the Pressure Cooker, breaking it up well with a wooden spoon.

Cook until the beef is slightly browned, and then drain fat.

 

Add in the veggies

Add in the veggies

Add in the onions, bell pepper and jalapeños and sauté for three minutes.

Add the dry spices to the Pressure Cooker and mix through.

Add Worcestershire Sauce, tomatoes, water and beans and stir. I do a lot of Asian cooking and use Three Crabs Brand Fish Sauce a lot. It adds great flavor, without a fishy taste. It’s not only for Asian cooking. Dry a bit in other recipes and let me know what you think.

Lock the lid and you are ready to cook.

 

Instant Pot Chili Con Carne

Instant Pot Chili Con Carne

I hope you enjoy this chili as much as my husband and I do! My husband eats his chili with my Pressure Cooker White Rice, some cheddar cheese and a dollop of Instant Pot Greek Yogurt. Don’t forget a green veggie.

We use Instant Pot Greek Yogurt instead of sour cream because the homemade Instant Pot Greek Yogurt is just so darn good.

Kitchen Equipment and Esssentials

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Here is the handy printable recipe:

Instant Pot Pressure Cooker Chili Con Carne

Pressure Cooker Competition Chili Con Carne

4.8 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chili, Pressure Cooker Chili
Prep Time: 10 minutes
Cook Time: 5 minutes
Pressure Release: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 491kcal
Author: This Old Gal

Ingredients

Flavor Boosters

US Customary - Metric

Instructions

  • Push Sauté or Browning button on your pressure cooker and allow to fullt heat.
  • Add oil to the cooking pot and swirl to coat bottom.
  • Add ground beef, breaking it up well with a wooden spoon and sauté until slighly browned. Drain off any excess fat, if desired.
  • Add onions, bell pepper, jalapeños, garlic, cumin, chili powder, oregano, salt and pepper and sauté for three minutes.
  • Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and beans and stir.
  • Lock the lid and close pressure value. Cook at high pressure for 5 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Serve as it or Select Sauté and allow to simmer for a thicker chili.

Notes

Ground turkey can be used in place of ground beef. Add 1 extra Tablespoon of Worcestershire Sauce.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Serving: 0g | Calories: 491kcal | Carbohydrates: 43g | Protein: 36g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1139mg | Potassium: 1287mg | Fiber: 13g | Sugar: 6g | Vitamin A: 19.8% | Vitamin C: 46.8% | Calcium: 12.4% | Iron: 45.9%

PIN this Instant Pot Pressure Cooker Chili Con Carne!

Pressure Cooker Competition Chili Con Carne

Pressure Cooker Competition Chili Con Carne

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  1. Hi. I want to make chili and was thinking of using up my pinto, black and kidney beans. But they are dry beans. Can I make it work? If yes, what would be your guess on quantity needed of dry to equate with your canned?

    Also could you still see green peppers,or did they kind of disappear with the pressure cooking?

    Reply

    • Hi Bridget~

      If you use dry beans, you will need to cook them first and then add the chili ingredients. The peppers won’t disappear since it is such a short cook time.

      Jill

      Reply

      • Wow I cooked the beans alone for 12 minutes. I was worried they wouldn’t be done but they are over done. I soaked them all day first . Guess that was overkill. I was concerned after reading posts from others about beans not being done.
        thinking now about cooking rest of chili without the beans then stirring them in at the end

        Reply

      • Hi, Jill. The chili was a hit. My kid inhaled two bowls of it last night. The only thing I would change is that next time I’ll add only about half as much water…maybe even a little less. I had to simmer it quite a while afterward to get it to my favorite consistency…personal preference! Wouldn’t change anything else, though…we really enjoyed the flavor. Having it again tonight over noodles. 🙂

        Reply

  3. We like mild chili but will eliminating the jalapeno make it bland? Any suggestion for keeping the depth of flavor while keeping the chili mild?

    Reply

  4. This was a solid chili recipe – thanks for sharing! I agree with Jennifer below that there was too much liquid for my taste (and yes, you warned us) – so I put it on the slow cook setting for a few hours, and it worked out fine. I’d probably just do a half can next time and see what happens. To Kim below, no – I don’t think it would be bland without the jalapeno.

    To anyone else who did a double-take on the 2 Tbsp of minced garlic – nope, that’s the right amount! 🙂

    Reply

  7. I would like to try this recipe, what are ground peeled tomatoes, I have not seen them in the stores where I live.

    Reply

  8. This was my first really successful meal in the Instant Pot!! It was fantastic how quickly it all came together and well the flavors came together. I was absolutely amazed. It was just the right amount of spicy.

    Reply

  9. I’d like this recipe a whole lot more if it actually came up on my phone when I tried to find it again at the grocery store. Just a lot of ads, no ingredient list when I called it up via Chrome.

    Reply

  10. So when you say natural release does that mean set it for 10 min and it will release on it’s own or does that mean turn the release valve and let it release?

    Reply

  11. Just made this tonight. Very flavorful! That said, I think my next attempt will be with less salt. And I forgot to put aside the chili seeds, so I’ll be more mindful of that for the heat-sensitive eaters in my clan 😉

    Thanks for the recipe!

    Reply

  12. I was looking for a chili recipe that goes from start to finish in under an hour. Like so many commenters I made a few additions / changes to suit my own tastes. Instead of ground beef I finely diced a 2lb Sirloin-Tip roast that I had on hand. I trimmed the visible fat which I reduced in the microwave and used the rendered fat in place of the olive oil. I added a tablespoon of smoked paprika and did not add either the fish oil or cocoa powder. I used 2 tins of San Marzano tomatoes and completely omitted the water. I used the slow release and then completed the release after ten minutes. Finally I mixed 2 tablespoons of corn flour in a quarter cup of water and added that to the cooked chili. I then used the saute function for a further ten minutes to thicken up the sauce. Delicious.

    Reply

  13. We whipped this together for lunch, starting with frozen ground beef, in less than an hour. It was delicious! We only used 1 can of beans (black) and the one and only jalapeño from my garden. We are having a blast with our new IP. Thanks for the recipes!

    Reply

  14. I made this chili yesterday and it was a big hit!!! I didn’t have a red pepper so used a green one and omitted the jalapeños but added the cocoa!! It was so delicious, thank you for this great recipe!!

    Reply

  15. Hi. Just opened my IP after following the directions and the chili is still liquidy. I will sauté as suggested but I wouldn’t be able to serve it as is without the sauté. After I put the 1/2 can of water I felt that it was too much…Any suggestions as to why it’s so watery??

    Reply

  17. Contemplating not draining the beans to make a thicker chili. Here goes nothin! I’ll let you know how it goes.

    Reply

  18. Yep. I tried this and it was wonderful. I used more beans than called for so I thought I needed more liquid. I added beef broth and spicy V8.This is a great recipe but I usually Change things up.

    Reply

  19. Hi Jill,

    First off, love, love, love this site and your recipes. And the name of the site is the best – I Tell all my friends about you. I cooked this tonight and my Instant Pot let out steam for 15-20 minutes, which I have not experienced before. This was as it was coming up to pressure. I used 2 lbs of ground beef and 1/2 a can of water l, think that would matter. Delicious none the less!

    Reply

  20. Ok….have it cooking now. I wanted to put the beans and meat into a Tortilla and make a burrito!! Can’t wait to try finished product!! Went for the gusts and used 2 jalapeños, somehow couldn’t find myou oregano, so used Italian seasoning. Thank you for sharing your revipes!! You are my go to for new recipes to try 😀

    Reply

  22. When making chili for myself, I prefer a vegetarian dish. However, I made this recipe exactly as written and it was wonderful! So full of flavor and just a hint of heat using one jalapeno pepper. A keeper, for sure 😊

    Reply

  23. Followed the instructions along with optional cocoa powder and fish sauce. Great meal and leftovers. Thanks for such a delicious recipe!

    Reply

  24. I’m going to make your chili in my new IP. In your recipe you use cocoa powder and fish sauce. How much of each should I use? I will probably use 1/2 the water as several of the comments have suggested to make the chili thicker.

    Reply

  25. I liked this chili but I didn’t know how much chocolate or fish sauce. I used 1/2oz chocolate and 1/2Tbs fish sauce. I used one jalapeno instead of 2, and I used a 1/4 can of water. It was very good but a little too spicy. The next time I make it I will use less jalapeno. I will also use diced tomatoes instead of the whole.

    Reply

    • Hi Bob. Sounds like the right amount of the chocolate and fish sauce. It’s funny, sometimes jalapenos are super hot and other times very mild. Glad you enjoyed the chili. Jill

      Reply
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