Making a mid-week chili doesn’t have to take all day—an Instant Pot makes it easy and QUICK! All you need is 30 minutes and this trusty appliance to master PARADE Chef Jon Ashton’s hearty, smoky, Instant Pot chili.
Related: 10 Outside-of-the-Bowl Ways to Eat Chili
What is the secret ingredient to amazing chili?
Chef Ashton’s trick to the best-ever, homemade chili recipe is to add a pinch of baking soda mixed with water to your beef and let that sit in the fridge for 15 minutes. This changes the pH to keep the beef tender and juicy.
How long to cook chili in an Instant Pot
For this recipe, Ashton set the Instant Pot to Pressure Cook on High for 9 minutes.
What gives chili the most flavor?
Spices! We used a mix of chili powder, ground cumin, ground coriander and dried oregano for this recipe.
What to put on top of chili
- tortilla chips
- sour cream
- chives
- scallions
- diced avocado
- shredded cheese like cheddar
- crumbled Cojita cheese
What goes with chili
Related: 50 Crock-Pot Chili Recipes
Ingredients needed
- ½ tsp. baking soda
- 1 Tbsp. water
- 1 lb. ground beef
- 2 Tbsp. olive oil
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 6 garlic cloves, finely grated or minced
- 2 Tbsp. chili powder
- 1 Tbsp. tomato paste
- 1 tsp. ground cumin
- 1 Tbsp. ground coriander
- 1 tsp. dried oregano
- 1 (14-ounce) can diced tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 cup light beer (or stock)
- ⅓ cup chopped cilantro leaves and tender stems
Toppings:
Fresh lime juice, to taste, cilantro, sour cream, grated cheese, for serving.
Equipment needed
- Large Bowl
- Whisk
- Instant Pot
Related: 50 Best Homemade Chili Recipes for Easy Dinners
How to cook chili in an Instant Pot
1. Whisk baking soda and water together in a large bowl, add ground beef and stir together, place in fridge for 15 minutes.
2. Meanwhile, set the Instant Pot to the Sauté function and add the oil. Add onion, green pepper and cook until soft, about 5 minutes.
3. Stir in the garlic and cook until fragrant, 1 minute, then add chili powder, tomato paste, cumin, coriander, oregano, tomatoes, beans, beer and cilantro, and stir to combine.
4. Add the ground beef and season with salt and pepper.
5. Lock the lid and set to Pressure Cook on High for 9 minutes.
6. Let pressure release naturally. Season with fresh lime juice and toppings of your choice.
Related: 30 Slow Cooker Stew Recipes For Chilly Nights at Home
Best tips
- Using canned beans saves time.
- Light beer adds depth.
- Replace beer with stock if needed.
- Ground chuck is 85/15 ratio, which is perfect because it won’t dry out.
- Cumin adds an earthy spice, coriander adds a citrus note, and ancho adds a smokiness; they all balance together.
- Adding a pinch of baking soda mixed with water changes the pH to keep the beef tender and juicy.
- Adding fresh lime at the end brightens the dish.
More chili recipes to try
Best Instant Pot Chili Recipe
Making a mid-week chili doesn’t have to take all day—an Instant Pot makes it easy and QUICK! All you need is 30 minutes and this trusty appliance to master PARADE Chef Jon Ashton’s hearty, smoky, Instant Pot chili.
Related: 10 Outside-of-the-Bowl Ways to Eat Chili
What is the secret ingredient to amazing chili?
Chef Ashton’s trick to the best-ever, homemade chili recipe is to add a pinch of baking soda mixed with water to your beef and let that sit in the fridge for 15 minutes. This changes the pH to keep the beef tender and juicy.
How long to cook chili in an Instant Pot
For this recipe, Ashton set the Instant Pot to Pressure Cook on High for 9 minutes.
What gives chili the most flavor?
Spices! We used a mix of chili powder, ground cumin, ground coriander and dried oregano for this recipe.
What to put on top of chili
- tortilla chips
- sour cream
- chives
- scallions
- diced avocado
- shredded cheese like cheddar
- crumbled Cojita cheese
What goes with chili
Related: 50 Crock-Pot Chili Recipes
Ingredients needed
- ½ tsp. baking soda
- 1 Tbsp. water
- 1 lb. ground beef
- 2 Tbsp. olive oil
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 6 garlic cloves, finely grated or minced
- 2 Tbsp. chili powder
- 1 Tbsp. tomato paste
- 1 tsp. ground cumin
- 1 Tbsp. ground coriander
- 1 tsp. dried oregano
- 1 (14-ounce) can diced tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 cup light beer (or stock)
- ⅓ cup chopped cilantro leaves and tender stems
Toppings:
Fresh lime juice, to taste, cilantro, sour cream, grated cheese, for serving.
Equipment needed
- Large Bowl
- Whisk
- Instant Pot
Related: 50 Best Homemade Chili Recipes for Easy Dinners
How to cook chili in an Instant Pot
1. Whisk baking soda and water together in a large bowl, add ground beef and stir together, place in fridge for 15 minutes.
2. Meanwhile, set the Instant Pot to the Sauté function and add the oil. Add onion, green pepper and cook until soft, about 5 minutes.
3. Stir in the garlic and cook until fragrant, 1 minute, then add chili powder, tomato paste, cumin, coriander, oregano, tomatoes, beans, beer and cilantro, and stir to combine.
4. Add the ground beef and season with salt and pepper.
5. Lock the lid and set to Pressure Cook on High for 9 minutes.
6. Let pressure release naturally. Season with fresh lime juice and toppings of your choice.
Related: 30 Slow Cooker Stew Recipes For Chilly Nights at Home
Best tips
- Using canned beans saves time.
- Light beer adds depth.
- Replace beer with stock if needed.
- Ground chuck is 85/15 ratio, which is perfect because it won’t dry out.
- Cumin adds an earthy spice, coriander adds a citrus note, and ancho adds a smokiness; they all balance together.
- Adding a pinch of baking soda mixed with water changes the pH to keep the beef tender and juicy.
- Adding fresh lime at the end brightens the dish.