No ImageInstant Pot Beef Chili

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    Over my nearly 75 years (60 making chili) I think I’ve made them all. Texas, Cincinnati, Thai, southern, etc. I’ve never made a bad one. This was the first I’ve made in an instant pot, and I made it mostly to your recipe. It was fabulous! Only changes I made were 2 tbsp Worcestershire, 1 tbsp Cholula, and 1/8 cup light brown sugar. Didn’t really need it – I just like it with those. So easy, so fast, so delicious. Thanks!

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  2. Alan

    I made this as my first try out on my new instant pot. I got a burn food alert, stirred well and added some more water and it cooked fine after that.
    I had added two tbsp of cocoa powder (as loads of recipes recommend it) it did add a real depth of flavour, but will reduce to one spoon next time. Replaced the kidney beans with two tins of cannelinni beans. I bought this as the chilli I make in my slow cooker is always a little tough. The pressure cooker solved it and cooked in a fraction of time. Loved the recipe, thank you


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  3. Susan

    It was delicious. I added a can of kernel corn and an extra tbsp of chili powder, didn’t have celery so left it out. Wish there was nutrition information per serving–most recipes have that info these days!

  4. Michael

    Made substitutions 1½ lbs. 90/10 ground beef, 2 cans of “zesty chili style” diced tomatoes.

    Turned out fantastic!


  5. Felicia M.

    I’m hoping to make this in the coming days and am wondering if during Steps 1 and 2 is the top of the pressure cooker off; this is not clear. Thank you

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