Instant Pot Chili

My Go-To Instant Pot Chili: A Weeknight Winner

As a busy working mom, time is my most precious commodity. Juggling work, family, and everything in between leaves little room for elaborate cooking projects. That's why I've become completely obsessed with my Instant Pot. It's a lifesaver, and this Instant Pot chili recipe is a testament to its amazing versatility. This recipe consistently delivers a hearty, flavorful chili in under an hour, perfect for a weeknight dinner when time is of the essence.

The beauty of this chili lies in its simplicity. There's no need for hours of simmering or meticulous chopping. The Instant Pot does most of the work, allowing me to focus on other tasks while a delicious meal practically cooks itself. I love the deep, rich flavor that develops from the combination of ground beef, beans, and the secret ingredient: unsweetened cocoa powder. It adds a subtle depth and complexity that elevates this chili beyond the ordinary. The addition of fish sauce might sound unusual, but trust me, it provides a beautiful umami boost that perfectly complements the other ingredients. I often adjust the spice level depending on my family’s preference, sometimes adding a touch more chili powder for a fiery kick or leaving it a bit milder for the kids.

Beyond its convenience, this chili is incredibly adaptable. I often change up the toppings based on what we have on hand and what feels like a good idea. Shredded cheddar cheese is a classic, but I also love adding a dollop of sour cream, some fresh cilantro, or even a sprinkle of avocado. The options are endless! I have even been known to use leftover cooked chicken instead of beef, making it a really versatile meal. Sometimes, I'll add a splash of apple cider vinegar at the end for a subtle tang that brightens up the flavors. I really like the way it cuts through the richness of the chili. It's a great way to utilize leftovers creatively and still enjoy a satisfying meal.

This Instant Pot Chili is more than just a quick weeknight dinner; it's a symbol of efficiency and deliciousness. It represents my ability to provide my family with a comforting, flavorful meal without sacrificing precious time. It’s a recipe that I know will be a go-to in our home for years to come, easily adapting to my busy life and changing dietary needs.

Tips and Tricks for Chili Perfection:

• Don't skip the deglazing step! Scraping up those browned bits from the bottom of the pot adds incredible depth of flavor to your chili.
• Adjust the spice to your liking. Start with a moderate amount of chili powder and adjust to your preferred level of heat.
• Make it ahead! This chili tastes even better the next day. Make a big batch on the weekend and enjoy it throughout the week.
• Get creative with toppings! Experiment with different cheeses, herbs, and vegetables to find your favorite combinations.
• Freeze for later:This chili freezes beautifully. Make a large batch and enjoy it for weeks to come!

This Instant Pot Chili is a true testament to the power of simple, delicious, and efficient cooking. It’s a recipe that has become a staple in our family, and I hope it becomes a favorite in yours as well.

Step-by-step

• Press Sauté button and adjust once to Sauté More function. Wait until indicator says "hot".
• Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot.
• Add ground beef into the pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned. Taste and adjust the seasoning with more kosher salt and ground black pepper.
• While the ground beef is browning, mix 1 cup chicken stock, fish sauce, light soy sauce, tomato paste, and unsweetened cocoa powder in a 2-cup measuring cup.
• Add diced onions, minced garlic, ground cumin seed, chili powder, and dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
• Pour in 1/2 cup of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
• Add in the reserved beef juice (from Step 2). Pour in the remaining Umami Chicken Stock Mixture.
• Add 2 cans of drained red kidney beans. Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix.
• Close lid and pressure cook on Manual at High Pressure for 10 minutes, followed by Natural Release when time is up. Open the lid carefully.
• If the chili is too runny, give it a quick stir and cook for another few minutes on the Sauté function. Taste and season with brown sugar, kosher salt, and black pepper.
• Optional: Add apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
• Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy!