See the step by step recipe video down in the recipe card. This post is sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible! Chili is one of our favorite meals, and we enjoy it in all seasons! On a burger or a hot dog (in a homemade hot dog bun, of course!), in a bowl with loads of tortilla chips, over a baked potato, or on nachos! I confess, it took me a while to try making chili in the Instant Pot. I’d heard too many stories of getting the burn message, because chili is thick and tomato-based — two things that often don’t go well under pressure. But I’m glad I did, because this Instant Pot Chili is now a family favorite! I love that it cooks quickly and is mostly hands off. No Instant Pot? Try my Slow Cooker Chili recipe instead!
Ingredients and Substitutions:
Canola oil: Canola oil is our oil of choice! It is made in Canada by Canadian farmers, and provides more good fats than most other popular plant oils. It is a good source of Omega-3 and monounsaturated fatty acids. It’s also inexpensive, neutral-tasting and can handle high cooking temperatures. In our books, it’s a no-brainer! Onions: You can use any type of onion for this recipe, but I usually opt for yellow or red. If you don’t have any, a small amount of onion powder (½ teaspoon or so) can be substituted. Peppers: Bell peppers add such great flavor and nutrition to this chili, and you can use any color of bell pepper. For extra kick, add in a chopped jalapeno pepper (leave the seeds in for even more spice!). Lean Ground Beef: I use lean or extra lean ground beef in this recipe, because that’s usually what we have on hand. I like to brown it with the vegetables (the canola oil the vegetables are cooked in ensures that our lean meat doesn’t stick!) before adding the seasoning and the rest of the ingredients. Seasoning: the seasoning in this chili is on the mild side, since we have a range of spice tolerances in this family, and spice is easy to add in to individual bowls with a splash of hot sauce or sriracha. If you want extra spice, you can easily adjust this to your tastes! Beef broth: I use low sodium options whenever possible so that I can adjust the salt to our tastes. If you are using regular beef broth, you may want to omit the salt and adjust the seasoning after the cook time. Crushed Tomatoes: I’ve made this recipe with diced tomatoes and crushed tomatoes, but I prefer crushed tomatoes as it helps to thicken the chili once it is stirred in. You could substitute for tomato sauce if you don’t have crushed tomatoes on hand. Beans: I use a combination of red kidney beans and black beans in this recipe. Any canned beans (not dry) will work, or you can omit them if necessary.
Tips and Tricks for making Instant Pot Chili:
What if I get a burn message on my Instant Pot?
A burn message can be common when cooking chili because of the thickness of the recipe and the acid from the tomatoes. To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking. Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot. If you do get a burn message, turn the Instant Pot off and gradually release the pressure. You can try to scrape the bottom and add a little more liquid, but if there are burnt bits on the bottom you may not want to do that. The best option might be to pour the chili into a large pot and simmer on the stove for 15-20 minutes.
Optional chili toppings:
Chili toppings are half the fun of making chili! Here are some of our favorites:
sour cream sliced green onions tortilla chips or tortilla strips crackers shredded cheese sliced jalapenos fresh diced tomatoes fresh cilantro
How to freeze leftover chili:
Instant Pot Chili is the perfect recipe to make ahead and freeze for later! Small bags or containers are great for individual servings, topping potatoes or stirring into pasta. Simply divide chili between freezer-safe containers or freezer bags, seal and freeze up to 3 months. To serve, let thaw overnight in the refrigerator or, if using a freezer bag, you can place in a small amount of cool water for 30 minutes to thaw.
More Instant Pot recipes you’ll love!
Instant Pot Chicken and Dumplings Instant Pot Pulled Pork Instant Pot Goulash – another ground beef dinner! Instant Pot Brown Rice
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