Texas Chili Beans With A Spicy Kick
This Instant Pot Chili recipe has an amazing kick to it. Its got the perfect spice, but even with its kick, my 7-year-old can handle an entire bowl. You can always adjust the spice level to suit your familys needs.
I am confident that you and your family will enjoy my husbands chili. Its easy to make and it is a crowd pleaser.
I cant wait for you to try it! I have included lots of suggestions and tips below the recipe card, so take a minute to read through everything so you can make the perfect Instant Pot Chili with Dry Beans!
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
These are the items youll need to prep and make this recipe:
Appliances & Cookware
I used my 8-quart Instant Pot for this recipe.
Serving Platters & Dishes
I served the chili in these beautiful stoneware bowls.
Now its time for you to make this wonderful Instant Pot Chili recipe! Id love to hear about it in the comments when you try it! Look below for other types of easy chili recipes you can make as well!If you are an Instant Pot beginner I have also created this step-by-step to for making this chili recipe.
How Long To Cook Pinto Beans In An Instant Pot
If you soak your beans, the cook time will be shorter. You can add a few minutes to the cook time for softer beans, or subtract a few minutes for firmer beans. The pressure cooking time can vary with the age of the beans and between different brands. The cook times below are what works for me in my Instant Pot.
Make Instant Pot Chili A Step By Step Guide
Start by mixing the ground beef with the baking soda, a little water, and the salt as this will help retain moisture in the meat, you need to let it sit for twenty minutes or so.
Once youve done that you can go ahead and in your Instant Pot, or whatever the equivalent function is in your electric pressure cooker brand and add the olive oil.
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Then, add the chopped onions to hot oil and cook them for a few minutes until they are soft, translucent, and slightly golden around the edges, do not let them get really dark brown.
Next the ground beef and which will take about five minutes.
Add only half the dried spices to the beef, along with the garlic, and stir well to combine.
We will add the remaining spices only after the chili has been pressure cooked.
Pour in the gluten free beef broth and fully deglaze the bottom of the pot to prevent burning later on.
Carefully pour in the canned Crushed Fire Roasted Tomatoes onto the top of the chili mixture, DO NOT STIR OR MIX.
The tomatoes can stick to the bottom of your Instant pot and sometimes prevent it from coming to pressure, so please just leave them on top of the meat before you add the lid.
Lock the lid and let your Instant Pot Chili cook for 12 minutes at high pressure.
Once the cook time at pressure is complete and youve removed the lid you can add in the remaining dried chili spices along with the beans.
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Tips For Instant Pot Chili
- I like to use 90% lean ground beef, as it has plenty of flavor but isnt overly greasy. You can also use ground turkey or ground chicken.
- I use a blend of beans, with one can of kidney beans and one can of pinto beans. Feel free to use other types of beans to suit your taste, such as black beans or red beans.
- This chili makes for great leftovers. You can store the chili in an airtight container in the refrigerator for up to 3 days, or you can freeze it for up to 2 months.
- This is a mild chili, but if you prefer a spicy chili, you can add some hot sauce to taste.
- I like to serve my chili with a variety of toppings such as shredded cheese, sour cream, tomatoes, tortilla strips, avocado and green onions.
This recipe can easily be doubled to serve a crowd. Sometimes I make a double batch just for my own family, then freeze half for another night. Youll find yourself making this recipe over and over again!
How To Make Chili Thicker
After you cooked the Chili and you realized you want it thicker, you can cook it on Sauté with the lid off for another 30 minutes, stirring occasionally, until the liquid reduces.
Another option is to add a cornstarch slurry, which works instantly, and I am describing in my recipe.
Also, it is recommended after you prepare this dish to leave it overnight in the fridge. This way the beef will absorb even more liquid, it will become thicker, and also the flavors get a chance to develop more. The moral of the story, make more so you have delicious leftovers the next day.
Crushed tomatoes versus tomato sauce:
Using crushed tomatoes is key as the tomato sauce will add more liquid to the pot and will make the chili soupier.
What Goes With Chili
Easy Instant Pot chili is one-pot cooking at its best! The only thing you really need to round out your meal is some kind of starch on the side.
- To stretch the meal, serve Instant Pot chili over rice.
- Make homemade griddle-fried corn tortillas, or use store bought ones.
- Breads, rolls, buns, toast they all go well.
- Set out toppings including cheese, limes, jalapenos, cheese, cilantro, green onions, avocado
To Freeze Instant Pot Chili: You can keep easy Instant Pot chili in the fridge for up to three days, or in the freezer for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stove top.
Instant Pot Dry Bean Chili
Loaded with flavor and just the right amount of spice.
- 3cupsbean broth or water as a substitute
- Start by power soaking your beans.
- Next, set the Instant Pot to ‘Sauté’. Allow the pot to warm up for a couple of minutes and then place the ground beef in the pot and cook until brown.
- Add the minced garlic and sauté for another 2 minutes.
- Cut the ‘Sauté’ function off. Add 2 cups of water to the ground beef and then add all of the dry ingredients to the pot – chili powder, cumin, salt, pepper, and flour. Mix well.
- Add the power soaked beans along with the bean broth. If the beans did not yield a full 3 cups of bean broth, then substitute what is missing with an equal amount of water.
- Stir all the ingredients in the pot.
- Add the can of tomato paste to the top of the chili. Do not mix it in.
- Close the Instant Pot and set the pressure release valve to ‘Sealing’.
- Next, set the pot to ‘Manual’ or ‘Pressure Cook’ High Pressure for 15 minutes. Allow for a 15-minute natural pressure release.
- Once the 15-minute NPR is complete, release any remaining pressure, open the pot and enjoy your chili.
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How To Cook Chili In The Instant Pot
The Instant Pot gives you the ability to saute and pressure cook the chili ingredients all in one vessel. Using the saute function, the onions and garlic cook first in the hot olive oil. Next, add the ground beef and cook until no longer pink. The spices then combine with the meat.
Tomato paste adds a little sweetness and concentrated flavor. The dice bell pepper, jalapenos, dried beans, and liquid ingredients go in last. The chili cooks using the manual function on high pressure until the beans are tender. Make sure to use a natural-release of the pressure cooker, quick-release would cause the small bits of food and liquid to splatter out of the release valve.
Why Cook Sweet Potatoes In The Instant Pot
If you’re skeptical of kitchen trends or gadgets, the thought of swapping your baked sweet potatoes for ones prepared in the Instant Pot can be daunting. But I’m here to tell you that once you make Instant Pot sweet potatoes, you’ll never make them any other way. Here are a few reasons to make the switch:
- You’ll save time without sacrificing quality. To achieve the desired result, sweet potatoes need to bake in the oven for up to an hour. Of course, you can always nuke them when you’re in a pinch, but you’re going to end up with dried out sweet potatoes. The Instant Pot offers the best of both worlds. In about 35 minutes, the Instant Pot turns raw sweet potatoes into a moist and fluffy side dish.
- It’s less work. Don’t worry about rubbing the potatoes with oil or checking them for doneness. The beauty of the Instant Pot is it’s completely hands off.
- The result is perfection. With this method, you end up with velvety smooth sweet potatoes every time. The Instant Pot won’t dry them out like more traditional methods.
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How Long To Cook Chili In Instant Pot
It takes 12-15 minutes to cook chili under pressure, plus the additional time it takes to sauté and brown the beef and onions.
You have to also add another 15 minutes for the natural pressure release. This can be done manually, or wait for the pot to release it naturally, depending on your preference. But I always recommend to let the pressure release naturally.
What Exactly Is Chili Con Carne
Theres lots of conjecture and debate about the origins of Chili Con Carne and who has the most authentic recipe!
In Spanish, the word chile refers to a chili pepper, and carne is simply the Spanish word for meat.
A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots to make chili, but its not the recipe as we know it today.
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How Do You Make Chicken Chili In The Slow Cooker
Ive included directions for making this chicken chili in the slow cooker as well, if you want it to be ready for you when you get home.
Its just as easy in the slow cooker. Again, throw everything in and turn it on. Thats really all you need to do for this chicken chili.
It needs to cook for 6-8 hours on low in the slow cooker.
You then need another 30 minutes on high after shredding the chicken and adding the milk and cream cheese, to thicken it a bit before serving.
The only real difference with the slow cooker is that you need your chicken to be thawed. Cooking frozen chicken in the slow cooker isnt a great idea for food safety reasons.
Should I Add Cocoa Powder Espresso Or Cinnamon To Chili
These ingredients are so-called flavor enhancers, so if you have some on hand you can either add 1 espresso shot, or 1 tablespoon of cocoa powder, or 1 teaspoon of cinnamon. They will enhance the flavor of the chili and give it an earthy tone.
Add any of these before you add the crushed tomatoes. Do not use all of the flavor enhancers, just pick one. Or combine the cocoa with the cinnamon or the espresso with the cinnamon.
Should I add apple cider vinegar to the chili?
If you would prefer a more tangy taste to your chili, adding 1 tablespoon of apple cider vinegar or even balsamic vinegar at the end, once its cooked, it will enhance the tomato flavor and make it tangier.
How do you sweeten up a chili?
When you taste and adjust for salt and pepper, if you are looking for a sweeter chili, stir in 1-2 tablespoons of brown sugar.
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Does Authentic Chili Contain Beans
Im hesitant to even wade into this debate, but the short version is that it depends who you ask! Most people will tell you that the earliest and original recipes did not contain beans of any kind.
However, beans have been used in several versions of Chili in the last century, so that seems long enough to me to claim it as authentic!
If you are a true Texas Chili aficionado, then you wont want to include beans at all in your recipe as Texas style chili is still made without them, But if not, then all bets are off!
How To Make Beef Chili In The Instant Pot
Its so easy to make this chili! Heres how:
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Can You Cook Frozen Meat In An Instant Pot
I cook frozen meat in my Instant Pot all the time.
Instant Pot shredded chicken takes 8 minutes to cook when its fresh, and 12 minutes when its frozen.
Since the chili takes 18 minutes, your chicken will be done at the end of the cook time, even if you put it in frozen.
Ive made this chili both ways, with 18 minutes cook time, whether my chicken is fresh or frozen.
How To Thicken Chili
This recipe should be nice and thick, but if you prefer a thicker chili, feel free to use this quick and easy way to thicken it without compromising the taste.
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Tips For This Instant Pot Chili Recipe
- Be sure that you dont stir in the beans and tomatoes before pressure cooking. If you stir them in you are more likely to get the burn message.
- Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a milder chili powder and find 2 to 2 1/2 tablespoons to be the perfect amount for a mildly spicy chili.
- You can add more vegetables to this chili recipe. Try chopped green bell pepper, chopped or shredded carrot, or cubes of sweet potato.
- This Instant Pot Chili is thick right after pressure cooking, but if you want it even thicker you can simmer it using sauté mode for a few minutes.
- This chili tastes even better on the second and third day. You can store leftover chili in the refrigerator for 3 to 4 days. This chili freezes really well.
- Want to make this in the slow cooker? Try my slow cooker chili recipe.
Find more of the best Instant Pot ground beef recipes here!
Easy Ingredient Swaps And Additions
Since first posting this recipe, so many of you have made it and shared your success stories! You’ve also shared ways that you’ve adapted or swapped ingredients, which all sound so great. Here are some of favorite ideas:
- Add an extra can of beans for more protein
- Add a cup of frozen corn
- Swap the ground beef for finely-chopped flank steak or ground chicken
- Add cumin!
- Some BBQ sauce adds extra depth
What Should You Serve With Instant Pot Chili
We typically have a debate in our home on if chili should be served with corn chips or cornbread. I grew up with chili and cornbread, meanwhile, my husband always had corn chips.
These days, we do both! We have a selection of cornbread or corn chips, and we let the kids choose. I have to admit, I actually like to have a little of both in my chili these days.
Add Remaining Ingredients And Pressure Cook
Now it’s time to get the braise going. I add the beef and any accumulated juices back to the cooker, followed by canned whole peeled tomatoes, which I’ve crushed by hand and strained of most of their juices. This is important. I wouldn’t normally discard the juices from canned tomatoes, since they have plenty of flavor of their own, but in a pressure cooker I can’t count on the evaporation of liquids as I can with a traditional long-cooked stew or braise. One of the keys to transposing recipes to the pressure cooker is reducing the amount of liquid so that the results don’t end up too soupy. The tomato juices are one of the only levers at my disposal, so they stay out .
A couple other flavor-building ingredients go in as well. One is a shot of dark coffee, one is dark chocolate, and one is a splash of fish sauce. You will not taste any of these ingredients clearly in the final chili, but each adds something important. The coffee and chocolate, both darkly roasted ingredients, add more of that Maillard complexity to the chili the chocolate, thanks to its cocoa butter content, also gives a subtle glossy silkiness to the liquids in the pot. The fish sauce, an umami bomb, lays down strong savory notes. You could just as easily hit it with a splash of Worcestershire sauce, Marmite, or even soy sauce for similar effect.
A bay leaf, meanwhile, lends a warm herbal aroma.
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