This instant pot chili also called instant pot chili con carne recipe is easy, meaty, packed full of flavour and heartwarming. This classic chilli made in the instant pot is melt in the mouth delicious, cooked to perfection and makes for great meal eaten on it's own or paired with sides. Let me show you how i make the best pressure cooker chili.
1-3tablespoonsChilli powderadjust to suit spice level preference
1tablespoonSmoked paprika
1.5tablespoonsOilolive , vegetable or sunflower oil
2Stock cubes
1Bayleafoptional
2cupsBroth
1canKidney beans (drained and rinsed)or 2 cups cooked homemade
1teaspoonBlack pepperor to taste
Saltto taste
TO GARNISH (OPTIONAL)
Spring onions
Sour cream
Coriander
Cheddar cheese
Instructions
Get all the ingredients ready.
Put on the instant pot and set to saute. Add oil in the pot then add in onions, garlic and beef mince (ground beef). Brown the meat for about 3 - 4 minutes.
Then add in chilli, paprika, black pepper, oregano, brown sugar, coriander, cumin and broth.
Next step is to Deglaze the pot by scraping any brown bits off the bottom. This part is important so you don't get the burn error which can happen if brown bits are stuck to the bottom of the pot.
After deglazing the pot, add in chopped tomatoes, bell peppers, kidney beans and tomato puree on top. Do not stir.
Cover the instant pot with it's lid and turn the vent into sealing. Set instant pot to manual pressure cook high 25 minutes. After pressure cooking, do 20 minutes natural pressure release.
When the pressure cooker is depressurised and safe to open, take off the lid and stir.
Switch on saute mode of the instant pot and stir chili until it thickens to how you desire. Note that chili will continue to thicken with retained heat even when instant pot is off.
Serve and garnish.
Notes
Serve with tortilla chips, rice, potatoes or any sides of choice.