Last updated on October 23rd, 2019 at 01:05 pm
Instant Pot Chili made with ground beef, beer and the perfect blend of spices. This mouthwatering chili recipe is ready in about 30 minutes!
I am a big fan of one-pot meals, especially comfort food meals like chili, stews and soups. This Instant Pot chili is everything you want in a chili recipe. Bold flavors, the right amount of spices and that homemade taste delivered only by long hours of simmering.
This simple Texas style chili may taste as if it has simmered all day but, it’s made effortlessly in less than an hour thanks to your pressure cooker. How incredibly amazing is that?
Instant Pot Chili Ingredients
- Ground Beef – I use lean ground beef for this chili recipe. I usually get ground sirloin (90% lean – 10% fat). I use lean beef so I don’t have to drain the meat, however, this recipe works with all hamburger meat!
- Onions – Diced.
- Oil – I use olive oil but canola oil also works.
- Garlic – I use fresh garlic.
- Tomatoes – Canned diced tomatoes.
- Tomato Paste
- Beer – Any amber ale beer works! Sometimes I use Mexican beer. If you don’t want to use beer, use extra beef broth.
- Beef Broth – homemade or store bought.
- Masa Harina – Masa gives a very distinct flavor to chilis and Tex Mex dishes.
- Spices – Ancho chile powder, ground cumin, paprika, dried oregano, salt
- Optional Toppings – Shredded Cheese, sour cream, sliced jalapenos, diced onions, tortilla chips, corn chips, avocado.
How To Make Instant Pot Chili
- First, press the “saute” setting on your pressure cooker. Brown the ground beef in a bit of oil until the beef is no longer pink.
- Add the onions and garlic and cook for a few minutes.
- Stir in the spices and salt.
- Add the tomatoes, tomato paste, beer and beef broth. Stir to combine and then press “cancel”.
- Cover and seal the instant pot. Cook on manual mode (high pressure) for 20 minutes.
- When the cooking is complete, allow the pressure to release naturally for 10 minutes and then do a quick release.
- While the pressure is releasing naturally, make a slurry by mixing the masa harina with water.
- Turn the saute setting on and slowly stir in the masa mixture. Cook for about 3 minutes, then press “cancel”. Serve with your preferred toppings.
What Makes Texas Chili Different?
Texas Chili or Texas Red is a chili made with beef and spices but never beans!! When it comes to tomatoes however, the opinion is divided. Some say yes to tomatoes and some say no! Just keep in mind that beans are not allowed!
How Long Is The Chili Setting On The Instant Pot?
Guys, I am going to be honest, my Instant Pot doesn’t even have a “Chili” setting! That is why I cook my chili using the “manual” mode – which cooks at high pressure. I simply set the timer for 20 minutes.
I have searched the internet for answers and found out that the “chili” setting cooks for 30 minutes, however you can adjust the timer as needed.
How Do You Thicken Chili in an Instant Pot?
Although the consistency of this chili recipe is perfect due to the small amount of liquid used, I like to use masa harina to thicken and add that extra Tex-Mex flavor to the dish. After adding the masa harina slurry, I simmer the chili on “saute” mode for about 3 minutes however, you can simmer it longer if you wish. Just remember to stir the chili a few times to prevent the chili from sticking to the bottom and burning.
Can You Freeze Homemade Chili?
Absolutely! Let the chili cool completely and place it in freezer safe containers or freezer bags. Freeze for up to 3 months. I like freezing single servings or small portions and have them defrost overnight in the fridge. They are perfect for lunches and for those days you don’t feel like cooking. To reheat, use the microwave or a small pot.
Pressure Cooker Chili Tips and Notes
- If you are a “chili with beans lover”, you can certainly add beans to this chili recipe.
For Canned Beans: Add 1 or 2 (15-ounces) can(s) of beans at the same time you add the tomatoes. Follow the recipe below.
For Dried Beans: Add 8 ounces (1/2 pound) of dried beans, rinsed – right after cooking the onions. Cook on high pressure for 35 minutes. After the cooking is done, allow the pressure to release naturally for 15 minutes, then do a quick release.
- Serve this homemade chili with cornbread, or tortilla chips and your favorite toppings.
- Are you wondering, what are some of the best things to cook in an Instant Pot? Here are some of my favorite Instant Pot recipes:
Instant Pot Pot Roast
Instant Pot Shredded Chicken Mexican Style (from fresh or frozen)
Instant Pot Chicken Wings (from fresh or frozen)
Instant Pot Brisket
WANT TO TRY THIS INSTANT POT RECIPE?
PIN IT TO YOUR INSTANT POT OR DINNER OR BOARD!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
Instant Pot Chili Texas Style
- 1 tablespoon olive oil (vegetable or canola oil)
- 2 pounds ground beef (I use 90% lean)
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 2 (15-ounces) cans diced tomatoes
- 1 (6-ounces) can tomato paste
- 12 ounces beer (amber ale)
- 1 cup beef broth
- 2 tablespoons masa harina
- Cheddar cheese, shredded
- Onions, chopped
- Sour Cream
- Jalapenos, sliced
- Tortilla chips or corn chips
- Turn your instant pot to "saute", and add the oil. Once the instant pot is hot, add the ground beef and cook breaking up the meat with a wooden spoon, until browned.
- Stir in the onions and garlic and cook for about 3 minutes or until soften.
- Add the chili powder, paprika, ground cumin, oregano and salt and mix well.
- Stir in the tomatoes, tomato paste, beer and broth. Press "cancel" to turn the IP off.
- Cover with lid and seal. Make sure the valve is on the sealing position.
- Select "Manual" mode (high pressure) and set the timer for 20 minutes.
- When the cooking is done, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Make a slurry by mixing the masa harina with 2-3 tablespoons of water until smooth. Turn the instant pot to "saute", and add the masa harina slurry stirring constantly. Let the chili simmer for about 3 minutes or until it has reached your desired thickness. Press "cancel". Season to taste and serve with your favorite toppings.
- If you use ground beef with a higher fat content, you may need to drain any excess fat accumulated when browning the beef.
- If you don't have ancho chili powder, you can use any type of chili powder.
- If you would like to add beans to your chili:
- For Canned Beans: Add 1 or 2 (15-ounces) can(s) of beans at the same time you add the tomatoes. Follow the recipe as written.
- For Dried Beans: Add 8 ounces (1/2 pound) of dried beans, rinsed - right after cooking the onions. Cook on high pressure for 35 minutes. After the cooking is done, allow the pressure to release naturally for 15 minutes, then do a quick release.
- Nutrition facts are only an estimate and will vary depending on the brand of ingredients used.