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 Chili Con Carne
This Instant Pot Chili Con Carne is going to make you toss our all your other chili recipes. Wait, what? Chili in an Instant Pot, Mealthy MultiPot or 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 and heavy tomato based chili recipe. It’s has a bit more liquid, so that you can pour it over rice or a potato and watch the juice seep into the rice or potato.
Of course Instant Pot Chili can be simmered a few minutes and become a very thick chili too. The best of both worlds in one Instant Pot Chili recipe.
Can I Use Ground Turkey Instead of Ground Beef?
- Just as you can change up individual spices to your personal palette, other ground meat can be used.
- My Instant Pot Turkey Meatloaf was changed up from my regular meatloaf recipe and for those who prefer to limit red meat, try my Tex-Mex Turkey Chili recipe. It is seriously just as wonderful
Then I had to adapt my recipe to the Instant Pot, Mealthy MultiPot or Pressure Cooker. It was love at first bite!
The first thing to do is to use the Sauté or Browning button on your Instant Pot, Mealthy MultiPot or 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.
Brown the Ground Beef
Add the ground beef to the Instant Pot, Mealthy MultiPot or 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 onions, bell pepper and jalapeños and sauté for three minutes.
Add the dry spices to the Instant Pot, Mealthy MultiPot or 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
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.
More Instant Pot Classic Recipes to Make:
- Sometimes less is more and my Instant Pot Classic Pot Roast is just one of those things. Tender beef is a flavorful braising liquid is great for Sunday night dinner and company.
- Instant Pot Macaroni and Cheese is always a great meal. This can be ready to eat in under 30 minutes without ever turning on the oven or stove.
- The very best Instant Pot Mashed Potatoes are a favorite among pressure cooker users.
- Remember Foster Farms famous recipe printed on the package of whole chicken? Now you can make Instant Pot Chinese Simmered Chicken right in your Instant Pot, Mealthy MultiPot or Pressure Cooker.
So, now you have some classic recipes to cook. Have fun cooking and scroll just a bit more to find the full recipe below.
Kitchen Equipment and Esssentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
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Here is the handy printable recipe:
Pressure Cooker Competition Chili Con Carne
Print Pin RateIngredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1.5 cups Yellow/Brown Onion diced
- 1 large Red Bell Pepper diced
- 2 Jalapeño Peppers stems and seeds removed, finely diced
- 2 Tablespoons Fresh Garlic minced
- 1.5 teaspoons Ground Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Sea Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1.5 pounds Lean Gound Beef
- 1 Tablespoon Worcestershire Sauce
- 28 ounces Whole Peeled Tomatoes
- 12 ounces Fresh Water
- 14 ounces Black Beans rinsed/drained
- 14 ounces Red Kidney Beans rinseddrained
Flavor Boosters
- 1 Tablespoon Premium Fish Sauce
- 2 teaspoons Cocoa Powder
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
Nutrition
PIN this Instant Pot Chili Con Carne!
Pressure Cooker Competition Chili Con Carne
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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?
I mean the red pepper I see yours wasn’t green. I have some of each to use.
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
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
Hi Bridget~
Stirring them in at the end would be a good idea.
Jill
Have this in the IP right now and wowza it smells good. I will report back later with final results!
Hi Jennifer~
Thanks for the update. I’d love to hear about your final results. 🙂
Jill
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. 🙂
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?
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! 🙂
Can this be doubled in a 6 quart instant pot?
I am just wondering why I can’t print your recipes?
I would like to try this recipe, what are ground peeled tomatoes, I have not seen them in the stores where I live.
Hi Barb~
Sorry about that. Whole Peeled Tomatoes.
Jill
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.
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.
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?
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!
Hi Tammi~
Kosher Salt and Sea Salt don’t exchange equally. Sea Salt is doubly potent to Kosher. Jill
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.
Hi Edward. So glad you enjoyed the recipe. I actually use corn flour to thicken as well. Jill
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!
Hi Audrey. I am so glad you enjoy this recipe and your Instant Pot. Jill
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!!
Hi Sheila. I am so glad you enjoyed this recipe. 🙂 Jill
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??
Hi Jennifer. This is not a thick chili as mentioned the recipe post. Enjoy. Jill
my favorite Chilli recipe, thank you. I’ve made this probaly 10 times already!
Contemplating not draining the beans to make a thicker chili. Here goes nothin! I’ll let you know how it goes.
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.
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!
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 😀
Oh…and I added a can of pinto beans…cause I had 2 pounds of meat.
best chili ever!
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 😊
Followed the instructions along with optional cocoa powder and fish sauce. Great meal and leftovers. Thanks for such a delicious recipe!
Glad you enjoyed the chili, Lynn. Jill
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.
I am just seeing this, so sorry, but I am glad it worked out well. Jill
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.
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
I made this and added 1/3 cup of quinoa and it was perfect, used my black beans from your recipe too!
Sounds delish!! Jill
Made this tonight — it was the second time that I used my new IP. And I have to admit it — the first time I ever made chili from scratch (and I’m 60-something). Recipe turned out well, good flavor. The comments from others were helpful, as I reduced the amount of water.
Thanks for the recipe and the easy-to-follow instructions!