Add chili pepper, cumin, paprika, salt and pepper. Stir well.
Cover pot with lid, set valve to "sealing". Press "manual", set timer to 10 minutes. The Instant Pot will start by itself.
When done, the Instant Pot will beep a few times. Press "off/cancel". Switch the valve ( very carefully) to do a quick pressure release.
Open lid carefully, away from your face. Stir chili. It will thicken a bit.
Serve with your favorite chili toppings: sour cream, chopped cilantro or parsley, tortilla chips or slices of avocado.
This chili is even better the next day. Cool completely after cooking, place in a large pot with lid and refrigerate until ready. Let sit in room temperature for 15 minutes, then reheat.
The Marsala wine is optional but highly recommended. It is a cooking wine, often found in the vinegar and oil section in your grocery store. It gives the chili rich and deep flavor as if it was simmering on the stove all day. If you can't use Marsala wine, replace with water.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Best Instant Pot Chili
Amount Per Serving
Calories 366Calories from Fat 207
% Daily Value*
Saturated Fat 8g50%
Vitamin A 4130IU83%
Vitamin C 26.5mg32%
* Percent Daily Values are based on a 2000 calorie diet.