I did not actually mean to make this Instant Pot Chilli (Instant Pot Chili) right this moment. Nope, I had a plan and my Instant Pot Chilli was scheduled for March because, well I had no good reason, other than it fit in March.
Best laid plans and all that right?
Except one of my besties sent me a ‘can you cook chili in a pressure cooker’ WhatsApp, so I had to drop everything and make it – because I love to be helpful like that.
I wonder what a stranger would think if they ever looked through my WhatsApp messages. Most chats are food-related questions from friends and family – we need a recipe for breakfast with only 2 ingredients / the date I want to impress / for my neighbour who I don’t really like but need to suck up to so minimal effort please (erm ok) / for my gluten-free mother in law / for my ophthalmology department breakfast that I can cook starting at 2 am in the morning to feed the entire staff of 42 people by 10 am.
I looooooooooooooove being the person that gets asked all those foodie questions and more.
So peeps, hit me up with some questions of your own. What can I whip up for you??????
(If your answer is ‘not Instant Pot recipes because I don’t have one yet and I’m really sad about it,’ you can fix that problem right away by getting the Instant Pot DUO Plus 6 Qt 9-in-1 Pressure Cooker)
How to Cook Instant Pot Chilli
Ok, let’s get down to the serious business of how to cook this Instant Pot Chilli Con Carne. Because pantry staple veggies + ground beef + tomatoes + beans + chilli spices = the best Instant Pot Chili EVER.
And in only 25 mins.
Comforting, warming, filling and over the top delicious (yeah okay, I may be a little bit obsessed).
So what do you do? Well….
Set your Instant Pot to Sauté and heat up your oil.
Sauté your veggies.
Then brown your mince beef (with added garlic) to caramelised perfection. Heck, yeah.
Then add in everything else including the secret sauce ingredient – balsamic vinegar (for real), seal and cook under high pressure for 15 mins.
That. Is. It.
Why Use Balsamic Vinegar in a Pressure Cooker Chilli Recipe?
I call it the ‘secret sauce’ and for good reason. Folks, if you’ve never put balsamic vinegar in a chilli recipe, you are soooo missing out. It complements the tomatoes so well and brightens the flavours of all the ingredients. You’ll never make chilli without it again.
What To Serve Instant Pot Chili With
Best thing to serve Instant pot chilli with is this easy Instant Pot Brown Rice as these two go together like Ben and Jerry.
But if you are short on time then just go ahead and serve it by itself. It is so so worth it.
Instant Pot Chilli Toppings
You have your sides, but what about your toppings? Try one of these chilli toppings:
- Shredded cheese (cheddar is a good choice)
- Red cabbage
- Chopped fresh cilantro
Make This Into Instant Pot Turkey Chilli
I like to sub the beef mince in this recipe for turkey mince sometimes to make Instant Pot Turkey Chilli. Do try it – you may like it even better than beef chilli.
Beef or turkey, this Instant Pot Chilli is a great crowd feeding recipe – simply double or triple your recipe and you can easily freeze the leftovers. Isn’t that just the best news ever? I really hope you try it and you enjoy!
Here is how to make Instant Pot Chilli. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Instant Pot Chili recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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You'll love the flavour of this delicious Instant Pot Chilli.
- 1 tbsp vegetable oil
- 1 onion finely diced
- 1 red bell pepper. deseeded and finely diced
- 2 garlic cloves minced
- 900 g mince beef lean
- 2 X 400g tins of kidney beans rinsed and drained
- 1 tbsp ground cumin
- 1 tbsp chilli powder
- 1 tsp dried oregano
- 2 X 400g tins of chopped tomatoes
- 60 ml beef stock
- 2 tsp balsamic vinegar
- Set your Instant Pot to Sauté and add in the vegetable oil until hot.
- Add the onion and pepper and sauté for 5 mins until softened
- Stir in the garlic followed by the beef and brown it making sure to break it up. If there is a lot of excess water then remove some of it using a scoop.
- Then add in the remaining spices, chopped tomatoes, beef stock and balsamic vinegar and salt, stir everything well.
- Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done
- When done let the pressure release naturally before serving your chilli.