Down Home Instant Pot Chili–a fast and easy chili recipe that has lots of flavor but isn’t too spicy! Perfect for any night of the week or for the chili cook-off contest.
Down Home Instant Pot Chili
There are a million chili recipes out there. Maybe more. Chances are you already have a “famous award-winning” chili recipe in your recipe file. But in case you don’t and want to try my version I decided I finally needed to come up with one.
I combed through about 20 different chili recipes and looked at all the recipes that you recommended on the FB group. I considered my family’s taste preferences as well as my own. I hemmed and hawed about whether to use chili beans or kidney beans or any beans at all. I wondered if I should use ground beef or chunks of beef. I thought through the pros and cons about adding in green peppers. I wondered if I really should follow one reader’s advice about adding in cinnamon.
After all the thoughtful consideration I came up with a recipe I’m quite proud of. My son said, “It has the perfect amount of spice, it’s doesn’t have too much of a kick but it has enough to make it good. I like mine with Fritos and sour cream.” Greg who isn’t usually a huge fan of chili even had two bowls. I liked the chili the night I made it but LOVED it the next day even more. In fact next time I compete in a chili cook-off I am going to make this chili the night before and then reheat it the next day. The flavors get better over time.
With so many chili recipes out there you’re probably wondering why you should make my version. Here’s why:
- It’s made in the Instant Pot. So it only takes about 60 minutes from start to finish.
- My recipe calls for easy-to-find ingredients and the process of making it is simple and easy.
- Even though it doesn’t take a lot of effort my chili is very delicious and has depth of flavor.
What Pressure Cooker Did You Use?
To make Down Home Instant Pot Chili I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Should I use the Chili/Beans Button on my Instant Pot?
The buttons on your Instant Pot, like Beans, Rice, Soup, etc., are for your convenience. They store a time, like 30 minutes. You can then use the + and – buttons to adjust the time to your preference. I almost exclusively use the manual button (it’s also called pressure cook on some models). I always use high pressure. The preset buttons are really just the same as the manual/pressure cook button only they have a preset amount of time.
What are “chili beans?”
Chili beans are found next to the regular canned beans at the grocery store. Some common brands that sell chili beans are Bush’s and S&W. Chili beans are pinto beans that are canned in tomato sauce and have seasonings added. I found that the use of these beans gave the chili an extra boost of flavor.
What should I do with my leftover canned chipotles in adobo sauce?
Since you’ll only need 1 chipotle you’ll have extra if you open a brand new can for this recipe. I like to store my leftovers in a ziploc bag in my freezer. Then whenever a recipe calls for a chipotle in adobo sauce I have some ready to go. I just use a knife to cut the frozen block of chipotles/sauce. Some recipes that call for chipotles in adobo sauce are:
What should I serve with my Down Home Instant Pot Chili?
I like to serve my chili with cornbread. Lately I’m in love with this cornbread recipe and make it quite often. It is the best.
Can I make this chili in the crockpot instead?
Yes! You can. I’ve included the crockpot instructions in the recipe card below.
You’ll also like…
White Chicken Chili Recipe in the Instant Pot–I won my church chili cook-off with this recipe!
Instant Pot Cowboy Casserole–beefy and hearty
Instant Pot Chicken Chili Mac–for chicken and pasta lovers.
A fast and easy chili recipe that has lots of flavor but isn’t too spicy! Perfect for any night of the week or for the chili cook-off contest.
- 1 piece of uncooked bacon
- 1 cup diced yellow onion
- 2 pounds lean ground beef
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp garlic powder
- 2 tsp Better than Bouillon Beef Base
- 1 chipotle pepper canned in adobo sauce, chopped
- 1 cup water
- 2 (15.5 oz) cans chili beans
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- ½ tsp cinnamon
- 1 tsp cocoa powder
- Toppings: Fritos, grated cheese, sour cream, diced green or red onions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the piece of bacon and the onion. The onion will cook in the bacon grease. Stir for a couple of minutes and then add in the beef. Break up the beef and brown it for 5-10 minutes. If there is excess grease spoon it off and discard. Leave the bacon in there for added flavor.
- Add in the kosher salt, pepper, chili powder, cumin, garlic powder, Better than Bouillon and adobo. Stir to really coat the beef in all the seasonings.
- Pour the water into the pot and scrape the bottom of the pot so that it’s clean. Turn off the saute setting.
- Next layer the following ingredients on top of the beef and do not stir: chili beans and juices, crushed tomatoes, tomato paste (in dollops). Lastly sprinkle in the cinnamon and cocoa powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes on high pressure. When the time is up let the pot sit for 15 minutes and then move the valve to venting. Remove the lid.
- Stir the chili really well. Then ladle into bowls and serve with toppings. If desired refrigerate the chili and warm up the next day and serve for even better flavor.
Crockpot instructions: Heat a pan over medium high heat. Add in the bacon and onion. Saute the onion in the bacon grease. Then add in the ground beef and brown for about 5-10 minutes. Spoon off any excess grease. Add the beef into the slow cooker. Add in the kosher salt, pepper, chili powder, cumin, garlic powder, Better than Bouillon and adobo. Stir to really coat the beef in all the seasonings. Add in the water, chili beans with juices, crushed tomatoes, tomato paste, cinnamon and cocoa powder, Stir well. Cover the slow cooker and cook on low for 6-8 hours. Remove the lid. Stir the chili really well. Then ladle into bowls and serve with toppings. If desired refrigerate the chili and warm up the next day and serve for even better flavor.
- Category: Beef
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.