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The Best Instant Pot Chili Recipe

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4 from 13 reviews

  • Author: Eve
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Halal

Description

This hearty Instant Pot chili recipe combines lean ground beef, a mix of aromatic spices, beer, and black beans for a rich, comforting meal that’s ready in about an hour. Perfect for a family dinner, this chili is enhanced with fresh cilantro and topped with sour cream and cheddar cheese for added creaminess and flavor.

Ingredients

Meat and Oil

  • 1 1/2 tablespoons canola oil
  • 2 pounds lean ground beef

Fresh Ingredients

  • 4 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 poblano chili, minced
  • 1/4 cup chopped fresh cilantro leaves

Spices and Condiments

  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper, to taste

Liquids and Canned Goods

  • 12 ounces lager or pilsner beer
  • 1 1/2 cups beef stock
  • 2 (10.75-ounce) cans tomato puree
  • 2 (15-ounce) cans black beans, drained and rinsed

Toppings

  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese

Instructions

  1. Preheat the Instant Pot: Set a 6-quart Instant Pot® to the high sauté setting to warm up for cooking the beef and vegetables.
  2. Brown the Beef: Heat canola oil in the Instant Pot; add the ground beef and cook until browned, about 3-5 minutes, breaking it up as it cooks. Drain excess fat and set the beef aside.
  3. Sauté Vegetables and Spices: Add the minced garlic, diced onion, red bell pepper, and minced poblano chili to the Instant Pot. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in the tomato paste, chili powder, smoked paprika, dried oregano, cocoa powder, and ground cumin for a flavorful base.
  4. Deglaze with Beer: Pour in the beer, scraping up any browned bits stuck to the bottom of the pot to incorporate deep flavors into the chili.
  5. Add Remaining Ingredients and Pressure Cook: Stir in beef stock, tomato puree, black beans, and the cooked ground beef. Season with salt and pepper to taste. Close the lid; select the manual pressure cooking setting, set to high pressure, and cook for 18 minutes. Once cooking is complete, quick-release the pressure according to manufacturer’s instructions.
  6. Finish Chili: Stir in the fresh cilantro, adjust seasoning with additional salt and pepper as needed.
  7. Serve: Ladle the chili into bowls and garnish with a dollop of sour cream and shredded cheddar cheese if desired. Serve immediately for best flavor.

Notes

  • Use lean ground beef to reduce excess fat and grease in the chili.
  • Adjust the level of heat by adding more or less poblano chili or swapping for a spicier chili pepper.
  • If you don’t have beer on hand, substitute with additional beef stock or brewed coffee for depth of flavor.
  • The quick pressure release ensures your vegetables retain texture and flavors stay vibrant.
  • To make this recipe gluten-free, ensure the beer used is gluten-free or omit and substitute with more beef stock.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://everecipes.com/the-best-instant-pot-chili-recipe/