Rich hearty Instant Pot chili, simmered with beef or turkey, beans, tomatoes, beans, spices, poblano pepper, and a secret ingredient! Since it’s made in the Instant Pot, it tastes like it slow simmered for hours – yet it’s ready in less than 40 minutes!
Recipes like my Instant Pot Beef Barbacoa and Instant Pot Sausage Tortellini Soup are great for when you want an ultra-comforting family meal that’s ready incredibly fast. This is one of my Pressure Cooker recipes you’ll definitely want in your recipe box!
INSTANT POT CHILI RECIPE
When you think of a classic winter meal, what do you think of? For me, I think of chili.
A hot, steamy bowl of chili topped with cool sour cream, fresh cilantro, flavorful green onions, and of course, some gooey cheese.
It’s the kind of meal that you can eat while curled up on the couch, wrapped in a blanket, watching a movie or some Netflix. The perfect dinner in on a cold night!
HOW TO MAKE PRESSURE COOKER CHILI
- Add oil to Instant Pot and brown beef or turkey on “saute” mode, crumbling as the meat cooks. Drain excess grease if needed.
- Add onion and peppers and cook about 4 minutes, until soft. Add garlic and cook until fragrant, about 30 seconds.
- Add remaining ingredients, stir.
- Cancel “saute” mode, pressure cook for 15 minutes, then perform a quick pressure release.
- Garnish if desired and serve.
HOW TO TOP CHILI
For me, chili is allllll about the toppings. A couple of my favorites are sour cream, shredded cheese, minced cilantro, chopped green onions, diced avocado and either tortilla chips or corn chips.
But any of your favorites would be great!
COOKING TIPS FOR THIS CHILI RECIPE
- FAT CONTENT – If using ground beef, I like to use a beef with a lower fat content (90/10), to cut down on the grease. If using ground turkey, I like to use (93/7). You can use beef with a higher fat content, you just may have to drain the grease after you brown the meat.
- POBLANO – I love using poblanos for the mild smoky heat they have, but occasionally you’ll come across one that is hotter, so I like to use disposable gloves when cutting the peppers. If you’ve ever had hot pepper oil on your skin, you’ll know why!
- CHOCOLATE – this recipe uses unsweetened baking chocolate to add some amazing depth of flavor. Don’t worry, it won’t taste like chocolate at all. If you can’t find unsweetened baking chocolate, you can substitute with 2 tsp of unsweetened cocoa powder.
- If you’re looking to use up the baking chocolate you have, check out my Cincinnati-Style Chili… it’ll knock your socks off
VARIATIONS OF THIS RECIPE
- BACON – for some extra added flavor try adding some cooked and crumbled bacon.
- HOTTER – this chili is somewhere between a mild and medium heat level (in my opinion), but if you’d like to make it spicier, increase the amount of cayenne pepper, add some hot sauce, or add a jalapeno/serrano pepper.
- MILDER – to make this more mild, omit the cayenne pepper.
- PROTEIN – this chili recipe is amazing with both ground beef and turkey, but would also be delicious with ground chicken. You could also increase the amount of beans for added protein.
- TEXTURE – if you like your chili really thick, you can add slurry of cornstarch and water to the chili and cook a few minutes on “saute”.
MAKING INSTANT POT CHILI AHEAD OF TIME
As with most chili recipes, the leftovers are even better the next day, so you can absolutely make this chili ahead of time.
Make sure to cool it completely, then store in airtight containers.
STORAGE
Leftovers should be refrigerated in an airtight container and consumed within 5 days.
Leftovers can also be cooled completely and frozen for up to 3 months.
Enjoy alongside a slice of this skillet cornbread!
SPECIAL EQUIPMENT FOR THIS RECIPE
- Instant Pot – I recently upgraded to this model and I love it!
- Slow Cooker – I’ve had this slow cooker for years and it still works perfectly.
- Dutch Oven – LeCreuset is my favorite brand, but they’re really pricey, so this Lodge version is a great alternative!
- ChopStir – I love this little tool – it breaks up the meat SO quickly!
- Chili Base – this stuff adds an amazingly deep flavor to the chili!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Recipe originally published in February 2015 and has been updated in Feb. 2020 with additional information and photos.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 Tbsp vegetable oil
- 2 lb ground beef or turkey
- 2 medium yellow onions diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 2 poblano peppers seeded and diced
- 1/4 cup tomato paste
- 3 Tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 Tbsp better than bouillon chili base (optional but highly recommended)
- 30 oz canned dark red kidney beans drained and rinsed
- 28 oz canned fire-roasted diced tomatoes with liquid
- 1 to 1 1/2 cups beef broth reduced sodium
- 3 Tbsp apple cider vinegar
- 1 1/2 oz unsweetened 100% cacao Baker's Chocolate
Instructions
- Turn your Instant Pot to "Saute", then add vegetable oil to the pot. Add the meat and cook until browned, breaking up the meat with a spatula as it cooks.
- Add the onion, bell pepper, and poblano peppers and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions and peppers cook and give off liquid.
- Add garlic and cook, until fragrant, about 30 seconds. Drain grease if needed, and return meat mixture to the pot.
- Add all remaining ingredients and stir, scraping the bottom of the pot to ensure no browned bits remain.
- Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. When the pin drops, remove lid and set aside.
- If you prefer a thicker chili, mix 2 Tbsp cornstarch with 2 Tbsp water in a small bowl until smooth. Stir into the chili and press the "saute" button again. Cook, stirring often, for several minutes, or until thickened to your liking.
- Serve hot, with desired toppings.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
SLOW COOKER DIRECTIONS
-
Heat vegetable oil in a large and deep skillet over medium-high heat.
- Add beef or turkey and cook, crumbling as it browns, for about 5 minutes, or until cooked through. Drain grease if needed.
-
Add onion, bell pepper, and poblano peppers and saute 3-4 minutes, then add garlic and saute 30 seconds longer.
- Transfer meat and pepper mixture to slow cooker.
- Add all remaining ingredients, and stir well.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3 hours.
ORIGINAL STOVETOP VERSION
- 1 Tbsp vegetable oil
- 1 lb ground beef or turkey
- 1 medium yellow onion diced
- 1/2 red bell pepper seeded and diced
- 1 jalapeno pepper seeded and diced
- 2-3 roma tomatoes, diced
- 2 cloves garlic minced
- 8 oz tomato sauce
- 1 1/2 Tbsp chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 15 oz canned dark red kidney beans drained and rinsed
- 1 cup beef broth reduced sodium
- 1 1/2 Tbsp apple cider vinegar
- 3/4 oz unsweetened 100% cacao Baker's Chocolate
- Add vegetable oil to bottom of large heavy bottomed pot. Heat over MED HIGH heat and add turkey. Cook about 6 minutes, crumbling the meat as it cooks.
- Add onion, bell pepper, jalapeno, and tomatoes, and cook 3-4 minutes, until softened.
- Add garlic and cook another 30 seconds or so.
- Stir in all remaining ingredients and bring mixture up to a boil. Once boiling, reduce heat to MED LOW and simmer for about 30 - 40 minutes, until thickened to your liking.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Karly says
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
The Chunky Chef says
Thank you! 😀
Amy @ Ms. Toody Goo Shoes says
Oooooh, I love chili, and I love healthy! I want to give this a try, for sure! Thanks for linking up at Best of the Weekend! Pinning this!
The Chunky Chef says
Thank you!! I hope you LOVE it 😀 😀
skd says
This meal looks and sounds so appetizing and hearty. I like the’ go rest while your dinner cooks away’ concept so much. It is so much better than standing in the kitchen monitoring all the while.
The Chunky Chef says
Thank you so much! You’re right, especially after a long day… I certainly don’t want to be standing around in the kitchen for 40 minutes or more. Much better to just go relax 🙂
Jhuls says
When you said about the chocolate, I thought you were kidding. But you are completely serious. 😀 This is so interesting and I am sure the addition of chocolate to this makes this dish so good. Thanks for sharing. Happy FF. 🙂
The Chunky Chef says
Thank you! I was skeptical about the addition of chocolate the first time I used it too, but it really makes it a deep, luxurious flavor 🙂 Happy FF! 😀
Justine says
ooh looks so yummy i adore chilli x
Sadia says
Sooo yummy this chilli looks. I would love to have them over nice french fries. 🙂
The Chunky Chef says
Thank you!! Ooooh yes, this would be so good over french fries or a baked potato 😀
Tina | Mademoiselle Gourmande says
Oh, I love chili. Not only in winter time though, I also like it in summer. It’s just so full of flavors and delicious. I actually never tried it with turkey, I have also never seen ground turkey anywhere in the supermarket. Probably Germany is a bit behind on those health things… 😀
I like the chocolate idea, I have heard about it a few times but have never tried it myself. I usually use cinnamon in my chili as well as tomato sauce, which adds a lovely flavor as well. Will have to try the chocolate version next time.
Happy FIesta Friday 🙂 Don’t forget to link to the party. 🙂
The Chunky Chef says
You’re right, chili is great in the summer too 🙂 `I always forget that some items aren’t available everywhere, but I think this would be just as good with ground beef 🙂 Great tip on using cinnamon in tomato sauce! Happy FF 😀
Julie is HostessAtHeart says
This looks delicious! I love the toppings you used. I generally don’t think of avocado but not sure why. I like a spicy chili and it would even out the heat.
The Chunky Chef says
Thank you Julie! I think you’d love the heat level on this chili, and I think I end up putting avocado on just about everything, I’m hooked 🙂 If only I lived somewhere I could get them locally lol
Michelle @ Giraffes Can Bake says
Oooh looks amazing, definitely the perfect cold weather meal!
The Chunky Chef says
Thank you Michelle!! As I look out my window at snow and below zero temperatures, I’m wishing I had a big bowl of this right about now lol
Judi Graber says
We both brought chili to Fiesta Friday #56. Mine is vegetarian but like you said , healthy can mean tasty and it often does. My recipe makes too much even though I usually freeze some. Shared half with a sister this time 🙂 I agree with the toppings as you can add so many yummy condiments.
The Chunky Chef says
I’ll have to try your version, as we’ve been fitting more and more vegetarian dinner options into our dinner rotation 🙂 Too funny we both brought chili to the party, tis the season for comfort food 😀
Christine says
Hmmm…winter meals. I am instantly transported to anything cheesy. I love a good raclette…which is a convivial French meal that requires a special machine to melt slices of cheese…you then boil a bunch of potatoes, slice up a few tomatoes, and pull out the charcuterie and drape your melted cheese across the top of everything. I miss it so much…that I might have to go make a bowl of this American classic just to soothe myself! Thanks for linking up at #FoodieFriDIY!
The Chunky Chef says
Thank you!! That dish sounds fantastic, and I hope you LOVE this chili 🙂 Happy Friday!
Lara says
This look so yummy and healthy and perfect for this cold weather!
The Chunky Chef says
Thank you!! Yeah these below zero days are driving me crazy lol
Pam@over50feeling40 says
Looks healthy and delicious! Thanks for sharing with the Thursday Blog Hop!
The Chunky Chef says
Thank you!! 😀
Leesha @ Living Contently says
This looks so good! I’m always looking for healthy recipes, and this definitely fits the bill. I’m sure it’s tasty and filling – a double win! Pinning!
The Chunky Chef says
Thank you so much!! I had a bowl and a half and was definitely full for the rest of the night, which doesn’t usually happen for me (I’m a snacker) 🙂
Denise Wright says
This looks delicious! I always appreciate a recipe that looks and tastes good but is also healthy. I can’t wait to try it! (found you on Lou Lous)
The Chunky Chef says
Thank you so much! I love that healthy can also be delicious 🙂 Like your pumpkin muffin for example, that looks incredibly good!!
Thalia @ butter and brioche says
Love a classic chilli – this turkey version looks so comforting. Perfect for the cool weather right now!
The Chunky Chef says
Thank you!! Yes, it’s soooo cold here in Ohio, so sitting down with a big bowl of this chili sounds just about perfect 🙂
Victoria says
This one is a winner! I’ve bookmarked the recipe as I love a good chili!
The Chunky Chef says
Thank you!! Awesome, I’m sure you’ll LOVE it! I’m actually craving it, and it’s only 9am here lol 🙂
Julia @ Swirls and Spice says
I’ll bet this would taste amazing with ground chicken too. For some reason, I prefer it to turkey. I have yet to make an awesome pot of chili, so I really should try this recipe of yours!
The Chunky Chef says
You’re right, I think ground chicken would taste amazing in this chili! I’ll have to try that the next time 🙂
Stephanie says
My husband and I LOVE chili, especially this time of year- man these pics make me feel like I just took a bite!!! (But I didn’t and I need to make that happen, perhaps this weekend… those pics just look soooooo good!) I like that it has a little kick to it too. Funny, I just bought ground turkey.. I think it’s all just meant to be. OH and I love that you put avocado in there, I’ve never done that! YUMMMM!
The Chunky Chef says
With the weather you all have been having, I’d say you most definitely need some chili! Thank you so much 😀 😀 I think you’re right, it’s meant to be, I hope you LOVE it. I’m obsessed with avocado, and wasn’t sure how it would taste with the chili… but it’s super yummy!
ohiocook says
The Winter and a good Chili go hand in hand!
The Chunky Chef says
So very true! It’s such a great way to warm up 🙂