Trying many recipes of chilis in my Instant Pot during the last five years, I finally found this award-winning recipe that always wins in chili cook-offs and is my favorite comfort food that my family requests most.
This chili is a pressure cooker dish that provides an intense rich flavor in less than an hour; a feat that traditionally requires hours of simmering on the stove.
In my opinion, the trick is in adding the layers of the flavors by decent sauteing and adding the best spice mixture which is not confused during pressure cooking.
Best Quality Ingredients to Award Winning Instant Pot Chili
The Protein Base
- 2 lbs ground beef (mix of 80/20 best flavor, best texture)
- 1 lb Italian sausage, sausage casings removed
- 4 strips thick-cut bacon, diced
- 1 tsp baking soda (is my baking secret to tender meat)
- 2 tbsp water
Aromatics and Vegetables
- 2 large yellow onions, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced
- 3 tbsp tomato paste
The Spice Mix which Makes the Difference
According to my many experiments, the following combination produces unsurpassed depth:
- 3 tbsp chili powder
- 2 tbsp cumin
- 2 tsp smoked paprika
- 1 tbsp oregano
- 2 tsp cocoa powder (classified as a secret ingredient)
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper and salt to taste
Liquid Components
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 1 (12 oz) dark beer (not obligatory, however, suggested)
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
Bean Varieties
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, drained and rinsed
Nutritional Alternatives
For specific dietary needs:
- Lean choice: Ground turkey or chicken (93/7)
- Keto-friendly: No beans, use more vegetables
- Vegetarian: Substitute meat with lentils and mushrooms
- Low-sodium: Use tomatoes, no salt added and low sodium broth
Step-by-Step Instant Pot Chili Procedure
Preparing the Meat Base
I begin by adding baking soda and water to the ground beef in a bowl and allow to sit for 15 minutes.
This is the method that I learned through trying different methods to ensure that the meat maintains its moisture when subjected to pressure cooking and this also ensures that the meat does not get tough.
On the saute setting, on high, I make the diced bacon crispy, approximately 5-6 minutes. I take off the bacon but save the fat that is rendered – it is such a flavoring to all the dishes.
I then brown the ground beef that has been seasoned, in batches, and as it cooks, I break it into small pieces. It is important not to over-crowd the pot thereby steaming rather than browning.
Development of the Flavor Foundation
Once I take away the beef, I put the Italian sausage into the same pot and cook till it becomes brown and crispy, which takes approximately 6-7 minutes.
The fond (browned bits) structure at the base of the pot is the one that plays an essential role in the process of flavor development.
I also incorporate the diced onions and bell pepper, and saute them until they become soft, approximately 5 minutes. I then add the garlic and jalapeños and cook for another minute or so until fragrant.
Then there is the tomato paste – I cook it 2-3 minutes, until it turns a bit darker, this helps to concentrate the taste and removes the raw flavor.
Spice Integration and Deglazing
I put all the spices in the pot and stir all the time in the pot. After 30 seconds it becomes fragrant. This blooming method then brings about the oils present in the spices and so they do not taste raw in the final chili.
Then I add the beef broth and the beer (when it applies) scraping as much of the bottom browned stuff in the bottom – these have a massive umami factor.
Pressure Cooking Process
I put back the cooked meats into the pot with the crushed tomatoes, diced tomatoes, Worcestershire sauce and apple cider vinegar.
Then I stir to mix, and gently add the drained beans on top without stirring them in – this will not break them apart during cooking.
I tighten the lid, place the valve at sealing and pressure cook at full pressure for 20 minutes. The natural release time is vital – I allow it to naturally release for 15 minutes before doing a quick release for any remaining pressure.
Read also: Easy Crockpot Chicken Gnocchi Soup Recipe: Creamy Comfort Food
Cooking Secrets to make the best Instant Pot Chili
Achieving Optimal Texture
My baking soda process on the ground beef is phenomenal in texture. It increases the pH in which it reacts to preserve moisture in the high-heat pressure cooking process of proteins.
This step is not to be ignored, and this is what makes the difference between good and great chili.
Spice Timing Matters
I have come to know that it is important to add spices either before or after the cooking is done because they will influence the end product.
The integration of such spices is best achieved by blooming them in the hot oil that has been used to cook the aromatics but before additional liquids are added so that the spices do not become muddy or too dominant.
The Cocoa Powder Secret
It may sound strange to add unsweetened cocoa powder but it will give the chili an incredible richness and depth without chocolatey taste.
I have learned this trick because of a lot of testing recipes and it has always impressed people who have sampled my chili.
Common Mistakes to Avoid
Do not put the beans at the start of the saute they will be mushy. This lesson was taught to me the hard way when I was trying it the first time.
There is also the urge not to release it as soon as cooking is over; the natural release of pressure helps to avoid the liquid to boil over, and gives time for the flavors to combine.
Thickness Control
When your chili is too thin when it has cooked, I use the saute with the lid off to cook it down to the required consistency. In case it is too thick, I add warm broth slowly until it is spread to the right thickness. The consistency will keep on thickening as it cools down.
Read also: How to Make Dessert Pizza: Easy Homemade Recipe with Creative Variations
Dietary Differences and Adaptations
Low-Carb and Keto Instant Pot Chili
To my keto friends, I do not include beans and add more vegetables such as diced zucchini, cauliflower florets, or diced bell peppers.
I also add more meat content and cream cheese at the end which is full fat. It has 8-10 net carbs per serving (as opposed to 25+ in the traditional recipe).
Whole30 and Paleo Versions
I prepare this Whole30 complaint by making sure that all materials are in line with the program specifications – no beans, compliant broth, and that the spices are all pure.
The beer is substituted with more broth and I concentrate on the vegetables such as sweet potatoes that are hearty.
Vegetarian and Vegan Adaptations
My vegetarian alternative consists of a mix of plant-based crumbles, lentils, and mushrooms. I use vegetable broth instead of beef broth and more umami with mushroom powder and tamari.
To make vegan versions, I make sure that everything is a plant ingredient, and it is rather easy to do with the help of this recipe base.
Chili Variation White Bean Chicken Chili
The same Instant Pot method is used to prepare a light variation with chicken thighs, white beans, green chiles and chicken broth. The same cooking technique is used, only the cooking time is cut down to 15 minutes so that the chicken does not over cook.
Turkey Chili Alternative
Ground turkey is also very suitable in this dish, and I will include an extra tablespoon of olive oil in the process of browning because turkey is not as fat as beef.
The spice mixture is also the same, though I pay more attention to the time spent on cooking because turkey can become drier much faster.
Read also: The Ultimate Apple Macaroni Recipe: A Sweet Revolution in Comfort Food
Serving Ideas and Ideal Matches
Classic Toppings Bar
To serve such chili, I always have a toppings station:
- Cheddar cheese and Monterey Jack cheese in shreds
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Diced cilantro and green onions
- Pickled jalapeños
- Cornbread or crusty bread
- Hot sauce varieties
Complementary Side Dishes
These sides are a match, according to my hosting chili nights experience:
- Honey cornbread muffins
- Baked sweet potatoes
- Simple coleslaw for crunch
- Mexican street corn salad
- Chili tacos Warm flour tortillas
Beverage Pairings
These beverages seem to match the spicy, heavy tastes:
- Cold beer (wheat beers or lagers, in particular)
- Red wine that is full bodied such as Zinfandel
- Fresh limeade or horchata
- Hot chocolate or coffee over evening meals
Creative Serving Ideas
Other than conventional bowls, I use this chili on:
- Potatoes in chili potatoes stuffed with baked potatoes
- Quinoa or rice to have a heavier meal
- Pasta chili Cincinnati style
- Chili Nacho Tortilla Chips
- Hotdogs for chili dogs
Storage and Meal Prep Rules
Proper Storage Techniques
The pot of chili lasts 4-5 days in the fridge and 6 months in the freezer. I put it in meal-size amounts in glass containers or freezer bags and leave some space to allow the food to expand when frozen.
The chili is even more palatable the following day as flavors are further combined. I usually prepare big portions particularly for meal preparedness where I slice them in individual portions to be used during weekdays.
Reheating Instructions
In the case of refrigerated chili, I warm it by placing it in the microwave in 90-second intervals stirring between each.
I freeze it in the refrigerator then warm it before reheating, as above. The saute feature of the Instant Pot is also efficient in reheating greater amounts.
Batch Cooking Strategy
I do make this recipe in larger amounts, about 8-quart Instant Pot, on a regular basis to prepare a meal. The time spent cooking is the same, though I extend the natural release time to 20 minutes in case of the bigger volume. The plan offers seven day meals with little to no extra work.
Conclusion
This is my final instant pot chili dish that has transformed my diet of cold weather. The efficiency of the pressure cooker with correct technique produces restaurant quality results within a small fraction of the time spent on conventional cooking.
Feeding a crowd at home, preparing your week-long meals, or simply feeling like having comfort food, this recipe is sure to give you the usual and award-winning results every time.
The richness of the flavor is comparable to the chilis that have been simmering over the hours, which shows that the Instant Pot is not only about speed, but also about cooking outstanding food using the minimum amount of effort.
Frequently Asked Questions
Is it possible to skip the step of saute and make this chili?
You may add everything in and pressure cook, but I highly recommend sauteing should not be neglected. Browning process is fond forming and gives complex flavors which can never be attained by use of pressure cooking alone.
As far as my testing implies, recipes with improper sauteing are one-dimensional and rather flat in comparison to recipes made right.
What do I do to avoid the burn warning on my Instant Pot?
The burn notice normally happens when ingredients are adherent to the bottom.
To avoid this I always deglaze with liquid when I saute and always have sufficient liquid in the dish (at least 1 cup) and always use thicker food stuffs such as tomato paste in layers. Not stirring and adding the beans on top also contributes to not sticking.
Is it possible to substitute canned beans with dried ones?
Absolutely! I take 1 cup of dry kidney beans, pinto beans, and black beans, however, they need to be soaked overnight and add an extra 5 minutes of cooking time with a 20-minute natural release.
Dried beans are even more delicious to eat, but canned beans are convenient and do not require much difference in taste.
What causes the blandness of my chili after pressure cooking?
This usually occurs when the spices are not properly bloomed, or when the dish does not contain any acid or umami.
I will always infuse spices in oil and then add liquids, Worcestershire sauce to add umami, and finally add the apple cider vinegar to add brightness.
The use of seasoning is paramount after cooking as well because pressure cooking has been known to neutralize flavors.
What can I do to get my chili thicker or thinner?
To make this chili thicker, I will either use the saute option without the lid so little liquid is wasted, or add 2 tablespoons of cornstarch mixed with cold water and stir.
To achieve a more liquid consistency, I slowly add warm broth until I achieve the desired consistency. The chili will also become thicker when cooled and hence consider this when I need to adjust consistency.