Flavorful Pressure Cooker Chili

This hearty Instant Pot chili has become my go-to weeknight dinner when I need something comforting yet quick. The pressure cooker magically transforms simple ingredients into a rich, complex dish that tastes like it simmered all day.

I first created this recipe during a particularly busy season when my family still wanted homemade meals but I had limited time. Now it's requested at least twice a month, especially during football season when everyone gathers around the TV with bowls of this chili topped with mountains of cheese.

Ingredients

• Ground beef. The 90% lean variety provides great flavor without excessive grease. Look for grass-fed for best flavor.
• Onion. Creates the aromatic foundation. Choose yellow onions for their balanced sweetness when cooked.
• Garlic. Fresh minced garlic provides unmatched aromatic punch. Avoid the jarred stuff if possible.
• Diced tomatoes. The juice creates important moisture. Fire-roasted varieties add extra depth.
• Tomato sauce. Creates the smooth base texture. I prefer no-salt-added so I can control seasoning.
• Beef broth. Adds richness and prevents scorching. Homemade is amazing but boxed low-sodium works well.
• Chili powder. The signature flavor. Look for fresh, vibrant red powder without clumps.
• Cumin. Adds earthy warmth that defines good chili. Toast whole seeds and grind for best flavor.
• Smoked paprika. Creates depth and subtle smokiness. Spanish varieties offer the richest flavor.
• Cocoa powder. My secret ingredient that adds complexity without tasting chocolatey. Use unsweetened.
• Sugar. Just a touch balances acidity from tomatoes. Raw sugar works beautifully too.
• Beans. The combination of kidney and pinto creates textural interest. Always rinse canned beans.

Step-by-Step Instructions

Brown the meat.

Turn your Instant Pot to Saute More mode and add olive oil. Add ground beef and break it into small pieces while cooking until no pink remains about 5 minutes. This creates a flavorful foundation and ensures the meat is perfectly crumbled.

Add aromatics.

Introduce the diced onion to the browned meat and cook for 3 minutes until they become translucent and slightly soft. They should just begin to caramelize at the edges which develops the flavor base.

Combine all ingredients.

Add minced garlic and stir for 30 seconds until fragrant being careful not to burn it. Then add tomatoes tomato sauce beef broth and all seasonings including chili powder cumin smoked paprika cocoa powder sugar salt and pepper. Finally add both types of beans and stir gently to combine everything.

Pressure cook.

Close the Instant Pot lid ensuring the valve is set to sealing position. Select the Chili/Beans setting which automatically cooks for 20 minutes at high pressure. This allows all the flavors to meld together while tenderizing the beans and meat.

Release and serve.

After cooking completes allow pressure to release either naturally for a thicker chili or manually if you're short on time. Stir well before serving with your favorite toppings like shredded cheese sour cream green onions or diced avocado.

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The cocoa powder is absolutely my favorite ingredient in this recipe. I discovered this trick from a Texas chili champion who swore it was his secret weapon. My husband couldn't identify what made the chili so rich until I finally revealed my chocolate secret after he'd been raving about it for months.

Making It Your Own

This chili recipe serves as an excellent base that welcomes customization. For a spicier version, add a diced jalapeño with the onions and increase the chili powder by an additional tablespoon. Looking for something milder? Cut the chili powder in half and add an extra tablespoon of sugar to balance the flavors. Remember that the heat develops over time, so a chili that seems mild right after cooking might have more kick the next day.

Perfect Texture Tips

Achieving the ideal chili consistency depends on personal preference. For a thicker chili, use the natural pressure release method which allows some liquid to evaporate. If you prefer a soupier consistency, quick release the pressure and add up to 1/2 cup additional beef broth. Another trick I learned from my grandmother is to take a cup of beans and mash them before adding to the pot creating a naturally thickened base without added starches.

Make It A Meal

This chili serves beautifully on its own, but truly shines as the centerpiece of a complete meal. My family loves it served over a small portion of rice or baked potato to stretch servings even further. For a festive presentation, offer a toppings bar with diced avocado, lime wedges, fritos, chopped cilantro, and various hot sauces. Complete the meal with a simple side salad dressed with lime vinaigrette and warm cornbread slathered with honey butter.

Storage and Reheating

This chili ages like fine wine with flavors that deepen over time. Store leftovers in airtight containers in the refrigerator for up to 5 days. When reheating, add a splash of beef broth to refresh the texture. For frozen portions, thaw overnight in the refrigerator before gently reheating on the stovetop over medium low heat. Individual portions can go straight from freezer to microwave by using the defrost setting first, then heating in 1 minute increments.

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Commonly Asked Questions

→ Can I use different types of beans in this chili?

Absolutely! While this recipe calls for kidney and pinto beans, you can substitute black beans, navy beans, or any combination of your favorites. Just make sure to drain and rinse them before adding to maintain the proper consistency.

→ Why does this chili recipe include cocoa powder?

Cocoa powder adds depth and richness to chili without making it taste like chocolate. It's a traditional ingredient in many authentic chili recipes that enhances the savory flavors and complements the spices beautifully.

→ Can I make this chili with ground turkey instead of beef?

Yes! Ground turkey works wonderfully as a leaner alternative. You may want to add an extra tablespoon of olive oil when browning since turkey has less fat than beef, and consider increasing the beef broth slightly for additional flavor.

→ How spicy is this chili?

This chili has a medium heat level from the chili powder and smoked paprika. For milder chili, reduce the chili powder to 1 tablespoon. To increase the heat, add 1/2 teaspoon of cayenne pepper or a diced jalapeño when cooking the onions.

→ How can I thicken my chili if it's too soupy?

After cooking, turn your Instant Pot back to Sauté mode and simmer uncovered for 5-10 minutes, allowing some liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the hot chili.

→ Can I freeze leftover chili?

This chili freezes exceptionally well! Let it cool completely, then portion into airtight containers leaving some room for expansion. It will keep for up to 3 months frozen. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.