Instant Pot Chili

  • prep time40 min
  • total time 40 min
  • serves 4

A touch of coffee adds depth to this simple but nuanced under-an-hour chili.

0 Ratings
Directions for: Instant Pot Chili


1 Tbsp vegetable oil

1 ½ lb(s) ground chuck

¼ cup chili powder

Kosher salt

2 cloves garlic, minced

1 large onion, chopped

1 15-oz can fire-roasted tomatoes

1 15-oz can pinto beans, rinsed and drained

1 Tbsp Worcestershire sauce

1 tsp instant coffee or unsweetened cocoa powder

For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)


1. Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.

2. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

3. Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.

Tips and Substitutions

Special equipment: a 6-quart Instant Pot®

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2018 Television Food Network, G.P. All rights reserved.

See more: Beans, Beef, Comfort Food, Main, Tomatoes

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