Best Instant Pot Chili

Ingredients

• 1.25 lb ground beef (1 - 1.5 pounds used)
• 1 onion (medium, diced)
• 4 garlic cloves (minced)
• 38 oz red kidney beans (2 cans (540ml/19oz each), drained and rinsed)
• 3 tbsp tomato paste (49g)
• 28 oz crushed tomatoes (1 can)
• 1.5 tbsp chili powder (1-2 tbsp (8g-16g) depending on spice preference)
• 1 tbsp cumin seed (ground, 6g)
• 1 tsp dried oregano (1g)
• 1 tbsp olive oil (15ml)
• 1 tbsp apple cider vinegar (optional, 15ml)
• brown sugar (to taste (author used 1 tbsp))
• kosher salt (to taste)
• black pepper (to taste)
• 1 cup unsalted chicken stock (250ml)
• 2 tbsp fish sauce (30ml; can substitute with regular soy sauce)
• 1 tbsp regular soy sauce (15ml)
• 1 tsp unsweetened cocoa powder (2.5g)
• lime (for garnish)
• sour cream (for garnish)
• jalapeno pepper (diced and seeded, for garnish)
• green onions (for garnish)
• cheddar cheese (for garnish)

Steps

1. 1

   Heat up the Instant Pot using the Sauté More function. Wait until the indicator says HOT.

2. 2

   Season the ground beef generously with kosher salt and freshly ground black pepper.

3. 3

   Add 1 tbsp (15ml) olive oil to the Instant Pot, ensuring it coats the entire bottom of the pot.

4. 4

   Add the ground beef to the Instant Pot. As it cooks, it will release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

5. 5

   Allow the ground beef to continue browning, stirring occasionally until slightly crisped and browned (about 5–7 minutes total). Taste and adjust seasoning with more salt and pepper if needed.

6. 6

   While the beef is browning, prepare the Umami Chicken Stock Mixture by mixing 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a measuring cup.

7. 7

   Add the diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, and 1 tsp dried oregano to the pot with the beef. Sauté for about 5 minutes until the spices are fragrant, stirring frequently.

8. 8

   Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture. Fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon and mixing them into the liquid.

9. 9

   Add the reserved beef juice (from Step 4) and the remaining Umami Chicken Stock Mixture to the pot.

10. 10

    Add the 2 cans of drained red kidney beans and mix well.

11. 11

    Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all its juice on top. Do not mix these in.

12. 12

    Close the lid and turn the Venting Knob to the Sealing Position. Pressure cook at High Pressure for 10 minutes.

13. 13

    When the cooking cycle is complete, allow for a Natural Release of pressure. Open the lid carefully.

14. 14

    If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode to reduce.

15. 15

    Taste and season with brown sugar (about 1 tbsp), kosher salt, and black pepper. Optionally, add 1 tbsp of apple cider vinegar to brighten the flavor.

16. 16

    Garnish with lime, sour cream, diced jalapeno, green onions, and shredded cheddar cheese as desired. Serve over your favorite side dishes.

Notes

The addition of fish sauce and soy sauce provides a deep umami base without making the dish taste like fish. The cocoa powder adds a subtle richness. If you prefer a thicker chili, use the Sauté function after pressure cooking to reduce the liquid. Note that adding apple cider vinegar at the end will significantly change the flavor profile, making it brighter.

Nutrition per serving

• main
• dinner
• instant pot
• pressure cooker
• beef
• beans
• comfort food
• high protein