Save Recipe

Sign in and save recipe to your profile.

Sign In
Subscribe to my newsletter and get new mouth-watering recipes sent directly to you weekly!

This Instant Pot Chili recipe is full of meaty goodness in this easy to make recipe that utilizes the hottest kitchen appliance trend: the electric pressure cooker. 

A bowl of Instant Pot Chili topped with sour cream, grated cheddar cheese and cilantro

This recipe comes from the fabulous new Electric Pressure Cooker Cookbook from my friend Barbara Schieving over at www.PressureCookingToday.com . She sent me over a copy of her cookbook to review and I have to say: I love it! This cookbook is the best guide I’ve seen for using your electric pressure cooker. It comes with detailed instructions and tips for using any brand of electric pressure cooker and teaches you how to maximize this fabulous kitchen appliance. It also contains a full collection of amazing recipes.

Chili Con Carne is a classic chili option that can really hit the spot on a cold day. It’s full of meat, beans, and a whole lot of flavor. Tortilla chips are used as a thickening agent in this chili which is pretty genius because tortilla chips also make a great garnish for chili as well.

If you like this recipe, you may also be interested in my recipe for Instant Pot Beef Barbacoa.

Which electric pressure cooker is the best?

Instant Pot is a brand name for an electric pressure cooker and has become a commonly used term much like Crockpot is used in place of Slow Cooker. . There are quite a variety of electric pressure cookers available on the market today, with more slated for release. There is a wide range of prices and features available depending on the brand and model you purchase. Features and models are constantly changing so it is best to read customer reviews before purchasing. You can view Amazon’s complete current listings and reviews HERE.

Can I cook dried beans in the Instant Pot?

Yes! Dried beans can easily be made in the Instant Pot. For this recipe, add 1 cup of dried red kidney beans to your electric pressure cooker along with 1 quart of water. Select high pressure and 1 minute of cook time. When the cook time ends, turn off the pressure cooker and let the beans sit for one hour. Remove them from the pot and proceed with the recipe as directed, re-adding them to the chili with the seared beef.

Watch the video below where I walk you through every step of this recipe and give you a quick look inside the fabulous cookbook this recipe came from.

A bowl of Instant Pot Chili topped with sour cream, grated cheddar cheese and cilantro
This Instant Pot Chili recipe is full of meaty goodness in this easy to make recipe that utilizes the hottest kitchen appliance trend: the electric pressure cooker.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
  • 2 pounds beef chuck cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2-4 tablespoons vegetable oil
  • 1 cup diced onion
  • 2 cloves garlic
  • 1 14.5 ounce can beef broth
  • 2 15 ounce cans red kidney beans, rinsed
  • 1 14.5 ounce can crushed tomatoes
  • 2 4.5 ounce cans green chilies
  • 3 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 2/3 cup finely crushed tortilla chips
  • Shredded cheese cilantro, sour cream for serving
Instructions
  • Season the beef with salt and pepper. Select "browning/saute" on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the beef in small batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer browned meat to a plate and set aside.
  • Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender. Add the garlic and saute 1 minute more.
  • Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in beef.
  • Lock the lid in place. Select high pressure and 25 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
  • When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken.
  • Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.
Notes
***Recipe Reprinted with Permission of Harvard Common Press

Nutrition

Calories: 409kcal | Carbohydrates: 15g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 725mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 5.3mg | Calcium: 74mg | Iron: 4.6mg
Course: Main
Cuisine: American
Keyword: Instant Pot Chili

4 Comment threads
2 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
5 Comment authors
  Subscribe  
newest oldest most voted
Notify of

5 stars
Just made this and it was DELICIOUS!! So easy to make. Will definitely make this again and again!

Lisanna

I saved this recipe a while ago and had it on my planner, but for some reason I’d been reluctant to make it. Tonight though, I had no excuse… and I needed to use the beef. It is SO GOOD. And the chunks of beef chuck are so buttery and soft and delicious I’m not sure I’ll want to make chili with ground beef ever again! I can’t remember how I came across your site however long ago but I am so glad I did… all your recipes turn out amazing. Thank you so much for sharing! I love coming… Read more »

Lisanna

I should add, my three young daughters (7, 5 and 2) also enjoyed the chili. More proof of how great this recipe is!

Danny

When and where did Rachel say stovetop cookers were dangerous?

Winston Wolfe

3 stars
Why are you telling people that stovetop pressure cookers are dangerous?

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.