Instant Pot Chili
A rich, flavorful Instant Pot chili made with a layered spice method for deeper taste and perfectly tender beef — no burn notice, no fuss.
Ingredients
- 1 lb ground beef (85/15)
- 1/2 tsp baking soda do not use baking powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 cup beef broth
- 28 oz crushed fire roasted tomatoes
- 3 cloves garlic crushed
- 16 oz pinto beans drained and rinsed
Instant Pot Chili Spice Blend
- 2 tbsp Ancho chili powder or regular chili powder
- 2 tbsp cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper add more for extra heat
Instructions
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In a small bowl, mix the baking soda with 1 tablespoon water until dissolved. Add to the ground beef, mix well, and let sit for 20 minutes. (See note 1)
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Finely chop the onion and crush the garlic.
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In a small bowl, combine all the spice blend ingredients and set aside. (See note 2)
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Turn on the saute/browning function in your Instant Pot and add the oil.
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Once hot, add the onion and cook for about 5 minutes, until softened and lightly golden.
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Add the ground beef and cook, breaking it up, until mostly browned.
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Stir in the garlic and half of the spice blend. Cook for 1 minute until fragrant.
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Pour in the beef broth and scrape the bottom of the pot thoroughly to release any browned bits. (This helps prevent a burn warning.)
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Pour Crushed Fire Roasted Tomatoes over the top. Do not stir. (See note 3)
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Lock the lid and set the valve to sealing. Cook on High Pressure for 12 minutes.
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Allow the pressure to release naturally for 10–12 minutes, then carefully perform a quick release.
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Stir in the beans and the remaining spice blend.
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Turn on sauté (medium heat) and simmer uncovered for 10–15 minutes, stirring occasionally, until the chili thickens.
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Taste and adjust seasoning as needed before serving
Recipe Notes
Baking Soda – This optional step helps tenderize the beef and retain moisture, resulting in a softer texture.
Ancho Chili Powder – This is not the same as regular chili powder. It has a mild heat and a rich, earthy flavor that adds depth to the chili. If you can’t find it, substitute another mild chili powder.
Fire Roasted Tomatoes – If you can’t find fire-roasted tomatoes, regular canned tomatoes will work. However, fire-roasted tomatoes add a deeper, slightly smoky flavor, which I prefer in this recipe.
Serving Size – This recipe makes about 5 cups (approximately 1.25 liters) of chili. If you simmer it longer after pressure cooking, the yield may be slightly reduced as the sauce thickens.
Pinto Beans – This is a personal preference. I prefer pinto beans over kidney beans, but you can use whichever beans you like.