Instant Pot chili con carne is rich, hearty, and packed with deep, slow-cooked flavor from a perfect blend of spices. Ground beef, tomatoes, and a kick of green chili come together in a thick, savory pot in under an hour. Weeknight comfort doesn't get much better.
There’s nothing quite like a steaming bowl of rich, hearty chili to warm you up from the inside out. It’s the ultimate comfort food! But who has hours to let it simmer on the stove? Enter the Instant Pot, my secret weapon for developing those deep, slow-cooked flavors in a fraction of the time. This Instant Pot Chili con Carne recipe is a weeknight game-changer. It’s packed with savory ground beef, a perfect blend of spices, and a rich tomato base that will have everyone asking for seconds. Get ready to discover your new favorite go-to chili!
Ingredients
• (Total Time: 50 MIN | Serves: 4)
• 3 oz / 85g Onion, chopped
• 1 tbsp / 15ml Olive Oil
• 4 cloves Garlic, minced
• 1 lb / 450g Ground Beef
• 1 tbsp / 15ml Worcestershire Sauce
• 1 tsp / 5g (0.18 oz) Chili Powder
• 2 ½ tsp / 6g Ground Cumin
• 12 oz / 340g Diced Tomatoes, with liquid
• 3 oz / 85g Tomato Paste
• 1 Green Chili, deseeded and minced
• ½ tbsp / 2.5g (0.09 oz) Dried Oregano
• 1 tsp / 6g (0.21 oz) Sea Salt
• ½ tsp / 1g (0.04 oz) Ground Black Pepper
• 2 Bay Leaves
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once it displays “Hot,” add the olive oil and chopped onions. Sauté for 5 minutes, stirring frequently, until the onions soften and become translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Add the ground beef to the pot. Cook for about 9 minutes, using a spatula to break up the meat into smaller crumbles until it’s browned all over.
4. Add the Worcestershire sauce, chili powder, and cumin, stirring for 30 seconds until fragrant. Pour in the diced tomatoes, tomato paste, green chili, oregano, salt, and pepper, and add the bay leaves. Stir everything together until well combined, scraping any browned bits from the bottom of the pot.
5. Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid, ensure the steam release valve is set to “Sealing,” and select the “Meat/Stew” function. Set the timer for 35 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally. When the floating valve has dropped, carefully open the lid. Remove and discard the bay leaves before serving.
Nutritional Information
• (Per Serving)
• Calories: 306
• Total Fats: 18g (0.63 oz)
• Net Carbs: 10g (0.35 oz)
• Proteins: 23g (0.81 oz)
• Fiber: 3g
Pro Tips
• for the Best Chili
• To prevent the “Burn” notice, make sure to thoroughly scrape the bottom of the pot after browning the beef to lift any stuck-on bits when you add the liquids.
• Chili always tastes better the next day! Make it ahead and store it in the fridge. The flavors will meld together overnight for an even richer taste.
• Customize your bowl with toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, or crushed tortilla chips.
• For a thicker chili, mix 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water and stir it into the chili on the “Sauté” function after pressure cooking. Simmer for a few minutes until thickened.
FAQ
Q: Can I add beans to this Instant Pot chili
A: Yes, absolutely. To make this a chili with beans, simply add one 15-ounce can of drained and rinsed kidney, pinto, or black beans when you add the diced tomatoes in step 4 of the instructions.
Q: How do I prevent the Instant Pot ‘Burn’ notice
A: The best way to prevent the ‘Burn’ notice is to thoroughly deglaze the pot. After browning the beef, use the liquid from the tomatoes to scrape any and all browned bits stuck to the bottom of the inner pot before sealing the lid.
Q: Is this chili recipe spicy
A: This recipe has a mild to medium level of heat. For a spicier chili, add a pinch of cayenne pepper or use a minced jalapeño instead of the green chili. For a milder version, you can omit the green chili entirely.
Q: Can I use a different meat besides ground beef
A: Certainly. This recipe is very versatile. You can easily substitute the ground beef with ground turkey, ground chicken, or even ground pork with great results.
Pro Tips
- To prevent the 'Burn' notice, thoroughly scrape the bottom of the pot after browning the beef. Lifting every stuck-on bit when you add the liquids keeps the pressure cooker happy.
- Chili always tastes better the next day. Make it ahead and let the flavors meld overnight in the fridge for an even richer pot.
- Stir the Worcestershire sauce, chili powder, and cumin in for 30 seconds before the tomatoes go in. Toasting the spices briefly deepens the whole dish.
- For a thicker chili, simmer it on 'Sauté' after pressure cooking, or stir in a small cornstarch slurry until it reaches your preferred consistency.
Frequently Asked Questions
Can I make chili con carne ahead of time?
Definitely — it's a classic make-ahead dish. The flavors deepen overnight, so cook it a day early and reheat gently on the stovetop.
Is this chili keto-friendly?
At about 10g net carbs per serving it fits a moderate keto plan. The carbs come mainly from the tomatoes and tomato paste; there are no beans in the pot.
Does it freeze well?
It freezes beautifully for up to 3 months. Cool it completely before freezing and thaw overnight in the fridge before reheating slowly.
What toppings work best?
Shredded cheddar, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed pork rinds for crunch all work beautifully and keep the bowl keto.
Recipe card below.
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Instant Pot Chili con Carne
Ingredients
Method
- Directions
- Set your Instant Pot to the “Sauté” function.
- Once it displays “Hot,” add the olive oil and chopped onions.
- Sauté for 5 minutes, stirring frequently, until the onions soften and become 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, using a spatula to break up the meat into smaller crumbles until it's browned all over.
- Add the Worcestershire sauce, chili powder, and cumin, stirring for 30 seconds until fragrant.
- Pour in the diced tomatoes, tomato paste, green chili, oregano, salt, and pepper, and add the bay leaves.
- Stir everything together until well combined, scraping any browned bits from the bottom of the pot.
- Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid, ensure the steam release valve is set to “Sealing,” and select the “Meat/Stew” function.
- Set the timer for 35 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally.
- When the floating valve has dropped, carefully open the lid.
- Remove and discard the bay leaves before serving.
