With the help of an electric pressure cooker, this chilli recipe can be yours in less than 30 minutes. It is quick, easy and packed full of flavours. Serve over some fluffy baked potatoes or rice and top with sour cream, shredded cheese and lime. Let me show you how to make the best pressure cooker chili the whole family would love.
Is it Chilli con carne, Chili or Chilli
These words basically mean the same. In Spanish “chilli” means pepper and “carne” is meat, the recipe originated from Spain. Although, Northern Mexico and Southern Texas claim it is theirs and I also read somewhere that this bowl of red is almost sacred. It’s even more authentic without beans but hey we all own Chilli. There, I said it! This instant pot chili is about to be the best you’ve ever had. Here in the UK, we enjoy our spaghetti Bolognese upgrade “hello chili con carne” with jacket potatoes or rice. It can be made healthy, you can make it weight watchers or slimming world compliant too. This recipe is versatile, I have had it in tortilla wraps and even added it to scrambled eggs. Oh My God, it was so good. I do this with my leftover taco beef as well, you should try it.
Ingredients
Lean ground beef: I used lean beef to save the extra step of decanting oil in this dish after cooking. Substitute for ground turkey or chicken. Onions Beef bouillon cubes (Knorr, OXO, Maggi and the likes) Red kidney beans Olive oil Chopped tomatoes Tomato puree Red bell pepper Brown sugar Homemade chilli powder: I used a combination of cumin, paprika, cayenne pepper, oregano, dried coriander and garlic powder
Ingredient Variations to this recipe
Cocoa powder Chocolate Soy sauce Apple cider vinegar Pinto beans Beef stock Beer Beef chunks instead of ground beef
How to make instant pot chili recipe
Turn on the instant pot and select saute or browning if using pressure king pro or any other electric pressure cooker. Add olive oil and heat until hot or shimmering, add the chopped onions and saute until onions are soft and translucent. Next, add the ground beef to the pressure cooker and fry until completely brown. Decant excess oil Dump the rest of the ingredients in: Add chopped red bell peppers, tomato puree, brown sugar cayenne pepper, cumin, paprika, oregano, coriander and crumble in the beef bouillon. Continue to saute and stir continuously, to release the fragrance of the spices for another minute or more so that the flavours can marry together. Also, make sure the ingredients is not stuck to the bottom of the pan otherwise, you would get a BURN notice. Add chopped tomatoes and kidney beans, carefully stir to combine and in the process deglaze the pan too. Lock the lid of the instant pot securely and set the valve to sealing or closed if using pressure king pro or any other electric pressure cooker and cook on high pressure for 8 minutes. Once the cycle is completed, the timer would beep and leave to natural pressure release for 10 minutes then quick pressure release. Carefully open the lid, stir to combine. Check for salt and seasoning and adjust accordingly. Serve immediately with rice and toppings of choice.
How to serve instant pot chili
Here in the UK, chili is popularly served with rice (try this instant pot brown rice recipe) or baked potatoes, but you may also serve it with the following Cornbread Shredded cheddar cheese Chilli topping choice includes Avocado Sour cream Yogurt Jalapeno Lime wedge Corn chips or flour tortilla chips
Can I make this Chili con carne on the stove top or in a slow cooker
Yes, this recipe is originally simmered over medium heat for about an hour or so on the stove top and longer in a slow cooker. The use of pressure cooker is just a great shortcut to enjoying this chili half the time it would take if you used the other cooking methods mentioned above. On the Stove top: between 30 minutes to 1 hour cooking time Slow cooker: 6 to 7 hours on low, 3 to 4 hours on high.
How to thicken Chili
Do you have soupy chilli instead of a thick, creamy meaty dish, don’t fret there is always a way out. You can thicken pressure cooker chili con carne by using 3 ways. For the above, you can use the sauce from the chilli to mix the cornflour or water instead of water. Start with 1 tablespoon of flour or cornflour to about ⅓ cup of liquid.
How to store it
In the refrigerator: this chili would keep for up to 5 days in an airtight container. Freezer: store in the freezer for up to 3 months.
Other recipes on the blog you’ll love
Instant Pot Chicken Cacciatore Instant Pot Black Eyed Peas Homemade Vegetable Soup IP Mashed Potatoes If you made this instant pot pressure cooker chili recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
