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Instant Pot chili in the pressure cooker

Best Instant Pot Chili

Rich and flavorful beef and bean chili that's made in a pressure cooker! Tastes as if it was simmering on the stove all day but takes only 20 minutes to make!

Course Soup
Cuisine American
Keyword Instant Pot chili
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 people
Calories 366 kcal
Author Anna

Ingredients

  • 1 green bell pepper chopped
  • 2 medium carrots chopped
  • 1 celery rib chopped
  • 1 small sweet onion chopped
  • 2 cloves garlic minced
  • 1.5 lbs ground beef
  • 1 can red chili beans drained and rinsed
  • 1 cup water
  • 2 Tablespoons soy sauce
  • 1/4 cup marsala wine see note
  • 8 oz can tomato sauce
  • 1 cup crushed tomatoes
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
US Customary - Metric

Instructions

  1. Press "saute" on your Instant Pot. Add olive oil to the insert and swirl gently to coat the bottom.
  2. Add garlic, onion, pepper,celery and carrots. Cook for 3 to 4 minutes, stirring often.

  3. Add ground beef and cook until brown, breaking it up with a wooden spoon. Stir often.
  4. If needed, drain grease.
  5. Press "off/cancel".
  6. Add beans, soy sauce, water, Marsala wine, tomato sauce and crushed tomatoes. Stir well.
  7. Add chili pepper, cumin, paprika, salt and pepper. Stir well.
  8. Cover pot with lid, set valve to "sealing". Press "manual", set timer to 10 minutes. The Instant Pot will start by itself.
  9. When done, the Instant Pot will beep a few times. Press "off/cancel". Switch the valve ( very carefully) to do a quick pressure release.
  10. Open lid carefully, away from your face. Stir chili. It will thicken a bit.
  11. Serve with your favorite chili toppings: sour cream, chopped cilantro or parsley, tortilla chips or slices of avocado.

Recipe Notes

  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Best Instant Pot Chili
Amount Per Serving
Calories 366 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 895mg39%
Potassium 766mg22%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 22g44%
Vitamin A 4130IU83%
Vitamin C 26.5mg32%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.