Instant Pot Chili Bowl

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This hearty Instant Pot Chili Bowl delivers all the rich, complex flavors of traditional slow-simmered chili in a fraction of the time. Tender ground beef combines with a medley of kidney and pinto beans in a robust tomato base, enhanced with smoky paprika, earthy cumin, and a secret touch of cocoa powder that adds unexpected depth. The magic of pressure cooking transforms simple ingredients into a deeply satisfying bowl of comfort that tastes like it’s been simmering all day. Perfect for busy weeknights, game day gatherings, or meal prep sessions, this set-it-and-forget-it chili will become your go-to recipe when you crave authentic, soul-warming flavor without the all-day commitment. Top it with your favorite garnishes and watch it disappear from the table.

Ingredients

Proteins:

  • 2 lbs ground beef, 90% lean

Vegetables and Aromatics:

  • 1 large onion, finely diced
  • 1½ tsp minced garlic
  • 28 oz can diced tomatoes, undrained

Canned Goods (serves 6-8):

  • 3 cans (8 oz each) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed

Liquids:

  • ¾ cup beef broth
  • 2 tsp olive oil

Spices and Seasonings:

  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp cocoa powder (unsweetened)
  • 1 tsp granulated sugar
  • 1½ tsp kosher salt
  • ¾ tsp ground black pepper

Toppings (optional):

  • Shredded cheese (cheddar or Mexican blend)
  • Diced fresh tomatoes
  • Chopped green onions
  • Sour cream
  • Sliced jalapeños
  • Fresh cilantro

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Instructions (Total Time: 35 minutes)

Step 1: Prepare Instant Pot (2 min.)

  1. Plug in Instant Pot and ensure inner pot is properly seated
  2. Select ‘Sauté’ mode and adjust to ‘More’ setting
  3. Allow pot to heat up until display shows ‘Hot’
  4. Tip: Have all ingredients prepped and ready before starting

Step 2: Brown the Beef (8 min.)

  1. Add olive oil to hot Instant Pot
  2. Add ground beef in an even layer
  3. Let cook undisturbed for 2-3 minutes to develop browning
  4. Break up meat with spatula, continuing to cook until no pink remains
  5. Important: Don’t drain fat – it adds flavor to the chili

Step 3: Sauté Aromatics (4 min.)

  1. Add finely diced onion to the browned beef
  2. Sauté for 3 minutes, stirring occasionally until softened
  3. Add minced garlic and cook for additional 30 seconds
  4. Watch carefully: Garlic can burn quickly at high heat
  5. Stir constantly once garlic is added

Step 4: Add Remaining Ingredients (3 min.)

  1. Stir in diced tomatoes with their juice
  2. Add all three cans of tomato sauce
  3. Pour in beef broth and mix well
  4. Add all spices: chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, and pepper
  5. Final addition: Stir in both types of beans, drained and rinsed

Step 5: Pressure Cook (25 min.)

  1. Stir mixture well to combine all ingredients
  2. Secure Instant Pot lid, ensuring valve is set to ‘Sealing’
  3. Cancel ‘Sauté’ mode and select ‘Chili/Beans’ program
  4. If no Chili program: Use ‘Manual’ or ‘Pressure Cook’ for 20 minutes on high pressure
  5. Natural release: Allow pressure to release naturally for 10 minutes, then quick release

Step 6: Final Adjustments (3 min.)

  1. Carefully remove lid, tilting away from your face
  2. Stir chili and taste for seasoning
  3. Adjust: Add more salt, pepper, or chili powder as needed
  4. Let chili rest for 2-3 minutes to thicken slightly
  5. Consistency tip: For thicker chili, use ‘Sauté’ mode with lid off for 5 minutes

Step 7: Serve and Garnish (2 min.)

  1. Ladle hot chili into bowls
  2. Classic toppings: Shredded cheese, sour cream, green onions
  3. Extra touches: Diced tomatoes, jalapeños, cilantro
  4. Serve immediately with cornbread or crackers

Essential Tips

  • Meat choice: 90% lean beef provides perfect fat content without excess grease
  • Don’t skip browning: This step develops crucial flavor foundation
  • Cocoa secret: Unsweetened cocoa adds rich depth without sweetness
  • Bean preparation: Rinse canned beans to reduce sodium and improve texture
  • Natural release: Prevents beans from bursting and meat from becoming tough

Instant Pot Chili Knowledge

What makes pressure cooker chili special?

  • Pressure breaks down tough fibers in meat quickly
  • Intense steam circulation melds flavors rapidly
  • High pressure extracts maximum flavor from spices
  • Consistent temperature prevents burning or uneven cooking

Why add cocoa powder?

  • Adds rich, earthy depth without chocolate flavor
  • Traditional ingredient in Cincinnati-style chili
  • Balances acidity from tomatoes
  • Creates more complex flavor profile

Spice blend science:

  • Chili powder: Base heat and earthy flavor
  • Cumin: Warm, nutty undertones
  • Smoked paprika: Smoky depth and color
  • Sugar: Balances acidity and heat

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Frequently Asked Questions (FAQ)

Q: Can I use different types of ground meat? A: Absolutely! Ground turkey, chicken, or pork work well. Adjust cooking time slightly for leaner meats.

Q: My chili is too thin, how do I thicken it? A: Use ‘Sauté’ mode with lid off to reduce liquid, or stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water).

Q: Can I add more vegetables? A: Yes! Bell peppers, corn, and jalapeños are great additions. Add with the onions for best results.

Q: How spicy is this chili? A: Mild to medium heat. Increase chili powder or add cayenne pepper for more heat.

Q: Can I make this ahead of time? A: Perfect make-ahead meal! Flavors improve overnight. Store up to 4 days refrigerated or 3 months frozen.

Q: What if I don’t have a Chili/Beans setting? A: Use Manual/Pressure Cook on high pressure for 20 minutes – results will be identical.

Troubleshooting Common Issues

Pressure problems:

  • Won’t pressurize: Check seal ring and ensure valve is set to ‘Sealing’
  • Takes too long: Make sure there’s enough liquid (at least 1 cup total)
  • Burn notice: Deglaze bottom better after browning meat

Flavor issues:

  • Too bland: Add more salt and let rest 10 minutes before serving
  • Too acidic: Stir in additional sugar, 1 tsp at a time
  • Not enough heat: Add hot sauce or cayenne to taste

Nutritional Information per Serving

  • Calories: approximately 385
  • Protein: 32g
  • Carbohydrates: 28g
  • Fat: 16g
  • Fiber: 10g
  • Iron: 25% daily value

Delicious Variations

Protein swaps:

  • Turkey chili: Use ground turkey for lighter option
  • Chicken chili: Shredded rotisserie chicken added in final 5 minutes
  • Vegetarian: Replace meat with extra beans and diced mushrooms

Bean alternatives:

  • Three-bean: Add black beans to kidney and pinto
  • White chili: Use white beans with chicken and green chiles
  • Bean-free: Omit beans for keto-friendly version

Spice level options:

  • Mild family: Reduce chili powder to 1 tbsp, omit black pepper
  • Medium heat: Add 1 diced jalapeño with onions
  • Fire hot: Include chipotle peppers in adobo sauce

Storage and Reheating

Refrigerator: 4-5 days in airtight containers Freezer: 3 months in freezer-safe containers or bags Reheating: Stovetop over medium heat or microwave in 1-minute intervals

Storage tips:

  • Cool completely before refrigerating
  • Leave space at top of containers for expansion when freezing
  • Label with date and contents
  • Thaw frozen chili overnight in refrigerator

Perfect Pairings and Occasions

Ideal for:

  • Game day parties and tailgating
  • Weeknight family dinners
  • Meal prep containers for busy weeks
  • Cold weather comfort food
  • Potluck contributions

Serve alongside:

  • Warm cornbread with honey butter
  • Baked sweet potatoes as chili vessels
  • Crispy tortilla chips for dipping
  • Fresh avocado slices
  • Cold beer or iced tea

Timing Breakdown

  • Prep time: 10 minutes
  • Sauté phase: 12 minutes
  • Pressure cooking: 20 minutes
  • Natural release: 10 minutes
  • Final adjustments: 5 minutes
  • Total time: 35 minutes active

Rich, hearty, and ready in minutes – comfort food made simple!

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