Everyone needs a great chili recipe! An easy, tasty chili recipe is even better. Today, I’m sharing my electric pressure cooker (Instant Pot) recipe for Chili. Making chili in the Instant Pot gives it the flavor of being slow cooked, without the wait.
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I have made more chili recipes than I can count. I have tried slow cooker chili recipes and stove top chili recipes. I’ve experimented with adding different ingredients and spices to try and find the perfect chili over the years. Some recipes are better than others, for sure. There are so many versions of beef chili out there. That must be why they have chili cook offs. It’s a great way to try the variety and usually comes with a good cause to support. I have tried many a great chili made by other cooks. But, not all chili recipes are the same, each up to the preference of the cook. Some of the recipes I’ve tried out didn’t have any extra tomato sauce added, but relied solely on the cooking down of the diced tomatoes and onions to make a sauce for the meat and beans. I found these types of chili too “dry” for my taste. They were lacking the soup part of the chili. Other recipes I tried just didn’t have much flavor to them. Still others required much planning ahead, due to how long they needed to simmer in order to produce the flavor and cook down the onions.
This past year, I have done some experimenting with making chili in my Instant Pot (electric pressure cooker). I have loved that I can produce a good tasting chili, without having to simmer it all day. I cook it for thirty minutes at high pressure and that cooks down the onions and tomatoes and brings out the flavors. I love that I can brown up the ground beef in the same pot that cooks all the ingredients together, unlike making a chili in a slow cooker.
I’ve tried making the chili a few different ways in the Instant Pot; I have decided that I’ve found the way that my family and I all agree on. It isn’t spicy, but it’s flavorful. I have found that using a small can of diced mild green chilies gives it a flavor that I enjoy better than a diced green pepper. I guess it is a good thing to improvise some times. 😉 I didn’t have a green pepper on hand one time when I was making this, so I threw in the green chilies instead and haven’t looked back. Green chilies it is. This recipe has got some “soup” to it, but it’s not too soupy. It’s gluten and dairy free and doesn’t require any “fancy” ingredients. 😉 I like that it’s a meal in a bowl that can cover the bases in our family. We can all eat it. One thing that’s great about this recipe is that it can be served to others, with or without gluten intolerance or food allergies.
This chili recipe doesn’t contain dairy, for those who need to be dairy free. But, for those of us that can have dairy, we can still add cheese and sour cream to take it up a notch. The picture below is how I like to eat my chili, along with some tortilla chips. 🙂
I used pictures in this post from two different times of making this chili: one time with pinto beans (which is favorite way to eat it), and one with black beans. You might have a different bean you like better or prefer a combination. That’s the beauty of chili, you can alter it to make it how you like it best. 🙂
I hope you enjoy this easy recipe as much as my family does!
Easy Instant Pot Chili
- 1 pound ground beef, extra lean
- 1 large onion, finely diced, about 1 & 1/2- 2 cups
- 3 cloves garlic, pressed or finely diced
- 1- 4 oz can diced mild green chilies
- 1- 15 oz can tomato sauce
- 3- 14.5 oz cans diced tomatoes
- 2 Tablespoons mild chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt or to taste
- 1/4 tsp pepper, or to taste
- 2- 16 oz cans pinto beans, rinsed and drained (or black beans or beans of choice)
Turn the Instant Pot on to the saute mode. When hot, add in the ground beef and stir as needed. While the beef is browning, dice up the onion.
When the beef is mostly browned, add in the onion and pressed garlic and stir as needed, for about 2 minutes.
Add in all the rest of the ingredients and stir well. Press the cancel button to turn off the saute mode.
Lock the lid in place on the Instant Pot and the make sure the vent is closed. Set to Beans/Chili Mode or Manual High Pressure for 30 minutes. When finished, let natural release for 10 minutes, then manually release the pressure. Open the lid and serve.