You will win a gold medal with my Instant Pot Chili Con Carne recipe. With an all day simmered taste, it cooks in under 10 minutes in the pressure cooker.
Instant Pot Chili Con Carne
Wait, what? Chili on the table in under 30 minutes! Yep! This Instant Pot Chili Con Carne is going to make you toss out all your other chili recipes.
My Instant Pot Chili is a pure comfort meal and this is a recipe which you will call “a keeper” for years to come. I adapted my stove top recipe for the Instant Pot Mealthy MultiPot or Pressure Cooker and it was love at first bite! No more standing over the stove and checking and checking.
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. Bison, chicken, turkey, lamb or even a combination of any ground meat.
- 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
Brown the Ground Beef
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. We love making this delicious Instant Pot Chili recipe at least a few times a month. It is a hearty meal, which always turns out so mouth watering and perfect. Now we like to make delicious Corny Cornbread. I’ve even put a Basic Polenta Cornmeal Topper Recipe on top and popped it in the oven.
How to Brown Beef for Instant Pot Chili
- It is simple, just heat up your pressure cooker completely and add the oil and the beef. Sauté until the meat begins to brown.
- You do not need to brown the ground beef very much. Just a few minutes will add delicious extra flavor and ensure the beef remain nice and juicy.
Pro Tip: Always make sure to heat your cooking pot fully prior to adding any kind of oil. This will help to make your stainless steel Instant Pot, Mealthy MultiPot or Pressure Cooker non stick and deglazing will be a breeze.
What is Chili?
- Chili is a spicy stew with ground meat, tomato products, chili peppers and beans. If you don’t want beans in your chili, ask for chili no beans.
San Antonio helped to popularize Texas style chili con carne and the name chili con carne is commonly known all over the United States.
Does Real Chili Have Beans in it?
- Well, all chili is real. 🙂 Texans might disagree however. Con carne means “with beef.” The origins of chili are from Southern Texas/Northern Mexico and did not include beans. Chili is simply a spicy beef stew and it was simply called chili.
- Even though beans were not an ingredient originally, they have been included for so long that chili with beans is now considered authentic and is referred to as chili con carne.
Pro Tip: Feel free to change up the beans and use any type you like.
Add in the veggies
What are your Secret Seasonings?
- Well, I don’t know that I would call these a secret, but I can tell you that Worcestershire Sauce and an Asian fish sauce like Three Crabs Brand Fish Sauce adds great flavor and takes chili to another flavor level. Don’t worry, with the small amount used, there is zero fish taste. Seriously and literally, zero.
- Cocoa powder, expresso and cinnamon are also incredible flavor enhancers. They give chili a bit of an “earthy” flavor. They are wonderful to use in small amounts.
We love to make big batches of Instant Pot Chili and then enjoy as leftovers throughout the week.
How to Freeze Instant Pot Chili
- After you have let the chili completely cool, divide the chili into portions. For bring chili to work for lunch, divide the chili into individual lunch size portions. Make sure to use a freezer safe container, ziplock baggie or Food Saver Vacuum Sealing System and leave about 1/2 inch of empty space at the top.
- The chili will expand during freezing and you want to make sure the bag or container will not burst in the freezer.
To reheat the frozen chili, simply add a cup of water to your pressure cooker cooking pot and place a trivet inside. Then open the container of chili and place into a stainless steal bowl or pan and put that right on top of the trivet. Lock on your lid and set the timer to about 5 minutes. That’s it. After the pressure has released, it is time to enjoy a bowl of chili.
Instant Pot Chili Con Carne
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.
How to Make Chili Soupier
- Increase the liquid ingredients until you get the soupiness you like. You would also need to increase the seasonings.
How to Make Chili Thicker
- After the chili has been cooked, remove the lid and select “Sauté.” Let the chili simmer until it gets as thick as you like!
I hope you enjoy this chili as much as my husband and I do!
Toppings and Bottoms
- Cheddar Cheese is wonderful on top of the Chilil
- Diced Avocado
- A big dollop of sour cream is wonderful. My Instant Pot Greek Yogurt can be subbed for sour cream.
- How about on top of a bowl of Pressure Cooker White Rice? That is Ed’s favorite way.
Try some Cornbread on the side. That is always so wonderful!
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? Here you go! Instant Pot Chinese Simmered Chicken.
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:
Ingredients
- 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 Tomatoes in Purée
- 12 ounces Beef Broth (or fresh water)
- 1 can Black beans rinsed/drained
- 1 can Kidney beans rinsed/drained
- 1 can Pinto Beans rinsed/drained
Flavor Boosters
- 1 Tablespoon Premium Fish Sauce
- 2 teaspoons Cocoa Powder
- 1 teaspoon Ground Cinnamon choose this or cocoa, not both
Recommended Products
Instructions
- Push Sauté or Browning button on your pressure cooker and allow to fully heat.
- Add oil to the cooking pot and swirl to coat bottom.
- Add ground beef, breaking it up well with a meat chopper/masher or wooden spoon and sauté until slightly 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 (most machines default to high) 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
What drained weight of beans?
what size cans of beans?
Cut down on the salt if you are using fish sauce!
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!
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
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’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
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
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 😊
best chili ever!
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.
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!
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.
Contemplating not draining the beans to make a thicker chili. Here goes nothin! I’ll let you know how it goes.
my favorite Chilli recipe, thank you. I’ve made this probaly 10 times already!
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
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
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 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
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
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?
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.
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 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
I am just wondering why I can’t print your recipes?
Can this be doubled in a 6 quart instant pot?
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! 🙂
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?
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. 🙂
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