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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!
Isn’t it great how you can make chili for 60 years and still have new ways to do it? Glad you liked this, Patrick!
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
Hi Alan, good job with the chili, and with working through that burn warning. Enjoy your new IP! For anyone reading comments who is concerned about burn warnings and this recipe, I’m reporting Coco’s advice below.
“The burn notice tends to occur most often when tomato products and/or thick mixtures are involved, since they can sometimes scorch on the pot bottom before enough pressure builds for the pot to seal. I would go ahead and check that your lid is clean, and that the sealing ring is completely nested in its wire frame inside the lid. Since you’ve only used your IP a few times, I’m guessing the sealing ring doesn’t need to be replaced. Another thought — since developing this recipe, I’ve begun to use a technique of layering ingredients in order to keep the tomatoes from coming into contact with the bottom of the pot, for even more fool proof pressure cooking. The Beef, Bean, and Tomato Chili recipe in my Ultimate Instant Pot Cookbook (page 108) uses this technique. You can adapt the recipe here to do the same, layering the diced tomatoes and tomato paste on top of the other ingredients before you close up the pot, rather than stirring them in.”
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!
Made substitutions 1½ lbs. 90/10 ground beef, 2 cans of “zesty chili style” diced tomatoes.
Turned out fantastic!
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
Hi Felicia, correct, the lid if off in steps 1 and 2, just as pictured in the photos. Happy pressure cooking!
I have only used my instantpot a few times and unfortunately I got burn food warning so I panicked and have moved it to a conventional saucepan
Sorry you had to finish your chili on the stovetop! What model Instant Pot do you have? Some models are more apt to deliver burn warnings than others. I’ve found this when I’ve made the same IP recipe in different models.
Hi Sara thanks for the reply. It’s a duo plus 5.7 litre.
Sorry it took me a bit to respond! I hope your Instant Pot hasn’t given you the burn notice again since trying this recipe.
The burn notice tends to occur most often when tomato products and/or thick mixtures are involved, since they can sometimes scorch on the pot bottom before enough pressure builds for the pot to seal. I would go ahead and check that your lid is clean, and that the sealing ring is completely nested in its wire frame inside the lid. Since you’ve only used your IP a few times, I’m guessing the sealing ring doesn’t need to be replaced.
Another thought — since developing this recipe, I’ve begun to use a technique of layering ingredients in order to keep the tomatoes from coming into contact with the bottom of the pot, for even more fool proof pressure cooking. The Beef, Bean, and Tomato Chili recipe in my Ultimate Instant Pot Cookbook (page 108) uses this technique.
You can adapt the recipe here to do the same, layering the diced tomatoes and tomato paste on top of the other ingredients before you close up the pot, rather than stirring them in.
I hope that helps!
Thanks for the reply and the tip around layering. I also read something in the instruction manual about deglazing after sautéing. have only cooked turtle beans since the chilli but I will definitely the recipe again as the flavours were great.
Very yummy thank you !!!!
I replaced the ground beef with flank steak that I cut into tiny cubes – talk about delicious! I now want to make this for a party – but need to double the recipe. Do you think the cooking time should stay the same?
You don’t need to double the 20 cook time under pressure if you’re doubling this. However, do be aware it’ll take more time for your pressure cooker to come to pressure in the first place, because you are doubling the mass of ingredients in the cooker and those will take longer to heat. Not a big deal! Happy pressure cooking!
I added two cans of beans to bulk it up a bit, and next time I will add 3! I also added a cup of frozen corn. This was great and so fast and easy!
Easy recipe. Really like how you separated the Steps. Great Taste! I typically serve topped with shredded cheddars and plain Greek Yogurt. yum!!
Great recipe! Good flavor. I have an 8qt and tripled it. I also added some worstchesire sauce, black pepper. I used kidney, dark kidney, and black beans. I added a bit of corn and beef bouillon. I used 2 lbs of beef and a pound of turkey. Will keep making.
Love this recipe and have used it many times! I add some cumin and extra beans (just my preference). Otherwise, this is the perfect chili!
I used to make this chili all the time without problems but now every time I try I get a burn notice. Do you know what could have changed? Does the inner pot need to be replaced at a certain point? This recipe is my go to chili recipe besides my recent setbacks!
I made this, I added green beans, next time I plan to add sliced mushrooms. Instead of store bought chili powder, I used dried Chili Arbol that I ground to a powder, it really added the heat. Also instead of using sour cream, I substituted plain greek yogurt. It came out really nice. Thanks for the recipie and directions.
So stinking easy and super tasty!!! Will use again a and again!
This was really tasty! I added a bit more liquid than suggested because I was nervous based on some previous comments but I think the recipe was updated after those comments and it would have been perfect as is since mine was a bit liquidy (so don’t be like me!) I doubled it (I have an 8qt IP), intending to freeze some but I think we’ll probably wipe it out pretty quickly this week! I also added 1/2 tsp cayenne and 1 tsp each of cumin + fresh ground black pepper because my chili powder was a bit old and we tend to like more spice. I used fire roasted diced tomatoes since I had them on hand. Will definitely make this again.
So good and simple!
Loved the recipe. Doubled up on everything to make enough to freeze for leftovers. Tasty and simple to make.
Made this spur of the moment when my other dinner plans didn’t work out. Had everything in the pantry and freezer already which I loved. No trips to the store for some special ingredient! This was simple to put together and ready quickly. My entire family LOVED it, including the ultra-picky 5 year old who asked for seconds. Made it just as written and will be making again. Thanks for a great recipe!
I made it, with some additions. Chili with meat is nothing without some cumin, IMO. And I also added a bottle of BBQ sauce. It really lent it a texture and depth of taste that I really enjoyed. Also, I didn’t realize at first how little it makes so I had to double up on a few things halfway thru. Good little recipe despite these things however
This was tasty! I made some modifications. I did not have kidney beans, so I used refried. I pressure cooked for 10 minutes. I had crushed tomatoes, so I added 1 C vegetable brother and 2 bay leaves. I also didn’t have a green pepper. Everyone loved it, so I’ll definitely make it again. :)