Instant pot chili con carne (ready in 50 mins) is a proper Texas-style bowl of rich, beefy chili. Ground beef, toasted cumin and chili powder, and a green chili give it warmth without overwhelming heat. Two bay leaves simmer away in the pot and leave a savory depth behind.
There’s nothing quite like a steaming bowl of rich, hearty chili to warm you up from the inside out. Forget simmering on the stove for hours; this Instant Pot Chili con Carne delivers that deep, slow-cooked flavor in a fraction of the time. It’s the perfect one-pot wonder for busy weeknights, game days, or any time you crave a seriously satisfying meal. Let’s dive into the easiest, most flavorful chili you’ll ever make!
Ingredients
• (Total Time: 50 MIN| Serves: 4)
• 3 oz / 85g Onion, chopped
• 1 tbsp. Olive Oil
• 4 cloves Garlic, minced
• 1 lb / 450g Ground Beef
• 1 tbsp. Worcestershire Sauce
• 1 tsp (5 ml) Chili Powder
• 2.5 tsp Ground Cumin
• 12 oz / 340g can Diced Tomatoes, with liquid
• 3 oz / 85g can Tomato Paste
• 1 Green Chili, deseeded and minced
• ½ tbsp. Dried Oregano
• 1 tsp (5 ml) Sea Salt
• ½ tsp Ground Black Pepper
• 2 Bay Leaves
Instructions
1. Directions
2. Set the Instant Pot to “Sauté” mode. Once hot, add the olive oil and chopped onions. Sauté for 5 minutes, stirring frequently, until the onions are soft and translucent.
3. Add the minced garlic and cook for one more minute until fragrant.
4. Add the ground beef to the pot. Cook for about 9 minutes, breaking it up with a spatula, until it’s browned all over.
5. Stir in the chili powder, cumin, and oregano to toast the spices for 30 seconds. Add the Worcestershire sauce, diced tomatoes, tomato paste, green chili, salt, pepper, and bay leaves. Stir everything together to combine.
6. Press the “Keep Warm/Cancel” button to stop the sauté function.
7. Secure and lock the lid. Set the steam release valve to “Sealing.” Select the “Meat/Stew” function and set the timer for 35 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally. Wait for the float valve to drop completely before carefully opening the lid.
9. Remove the bay leaves before serving.
Nutritional Information
• Calories: 306
• Total Fats: 18g (0.63 oz)
• Net Carbs: 10g (0.35 oz)
• Proteins: 23g (0.81 oz)
• Fibers: 3g (0.11 oz)
Pro Tips
• Deglaze the Pot: After browning the meat, pour in a splash of beef broth or water and scrape the bottom of the pot to lift any browned bits. This adds a huge flavor boost and helps prevent a “burn” notice.
• Customize the Heat: For a spicier chili, leave some seeds in the green chili, add a pinch of cayenne pepper, or include a chopped jalapeño.
• Perfect Toppings: Serve your chili with a variety of toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced avocado.
• Make it Ahead: Chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
FAQ
Q: Can I make this Instant Pot chili spicier
A: Yes, you can easily increase the heat. For a spicier chili, try leaving some seeds in the green chili, adding a pinch of cayenne pepper, or including a chopped jalapeño.
Q: How do I prevent the burn notice when making this chili
A: To prevent a ‘burn’ notice, deglaze the pot after browning the beef. Pour in a small amount of beef broth or water and scrape the bottom to lift any stuck-on bits before pressure cooking.
Q: Can I make this chili con carne ahead of time
A: Absolutely! This chili tastes even better the next day. You can store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Q: What are the best toppings for chili con carne
A: Serve this chili with your favorite toppings. Some great options include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced avocado.
Pro Tips
- Deglaze the pot after browning the meat with a splash of broth or water and scrape up the browned bits — it boosts flavor and helps prevent a burn notice.
- Toast the chili powder, cumin, and oregano with the beef for 30 seconds before adding the liquids; bloomed spices make a much more aromatic chili.
- Customize the heat by leaving some seeds in the green chili, adding cayenne, or including a chopped jalapeño.
- Always remove the bay leaves before serving — they've given up all their flavor by then.
- Make it ahead: the chili tastes even better the next day and freezes beautifully for up to 3 months.
Frequently Asked Questions
Is chili con carne keto-friendly?
This no-bean version works out to about 10 g net carbs per serving with 306 calories and 18 g fat. It fits a moderate keto plan, and you can reduce the onion slightly for fewer carbs.
Can I make this chili in advance?
Definitely — it keeps in an airtight container in the refrigerator for up to 4 days, and the flavor improves overnight as the spices settle.
Does chili con carne freeze well?
Yes, it freezes beautifully for up to 3 months. Cool it completely before freezing and thaw overnight in the fridge for the best texture.
What are the best toppings?
Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced avocado all work well. Keep it keto by skipping the crackers and corn chips.
Recipe card below.
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Ingredients
Method
- Directions
- Set the Instant Pot to Sauté mode.
- Once hot, add the olive oil and chopped onions.
- Sauté for 5 minutes, stirring frequently, until the onions are soft and translucent.
- Add the minced garlic and cook for one more minute until fragrant.
- Add the ground beef to the pot.
- Cook for about 9 minutes, breaking it up with a spatula, until it's browned all over.
- Stir in the chili powder, cumin, and oregano to toast the spices for 30 seconds.
- Add the Worcestershire sauce, diced tomatoes, tomato paste, green chili, salt, pepper, and bay leaves.
- Stir everything together to combine.
- Press the Keep Warm/Cancel button to stop the sauté function.
- Secure and lock the lid.
- Set the steam release valve to Sealing. Select the Meat/Stew function and set the timer for 35 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally. Wait for the float valve to drop completely before carefully opening the lid.
- Remove the bay leaves before serving.
