Name: The best instant pot chili recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 3 tbsp Coconut oil (Most other vegetable oils will work.); 1 Large Onion (roughly chopped) (Red or white.); 5 Cloves Garlic (roughly chopped); 1 Whole Chili (roughly chopped); 2 tsp Cumin; 1 tsp Oregano; 1/2 tsp Cayenne; 800 g Beef (minced or ground); 400 ml Beef stock; 400 g Kidney beans (no need to drain); 400 g Black beans (no need to drain); 400 g Tinned tomatoes; 1 tbsp Dark chocolate powder; 3 tbsp Tomato puree; 1 tbsp Worcester sauce; Season to taste; 500 g Long grain or basmati rice (rinsed); 700 ml Cold water; 2 Whole Spring/green onions (roughly chopped); 1 bunch Coriander (cilantro) - roughly chopped (To garnish.); 100 g Cheddar cheese (grated); 100 ml Sour cream

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If there's one recipe we use time and time again in our family its chili.

I have tried so many different instant pot chili recipes from healthy to easy, but in my opinion, this is the best instant pot chili recipe. Tweaked and improved over the last 3 years until its reached the peak of chili perfection.

I often have a craving for chili, but it just takes too long to make the traditional way. Your friends will think you slaved over a hot stove for hours, constantly stirring, but you will know that the whole thing took less than an hour to make. This makes it perfect even for a weeknight meal as well as something more special.

Chili is the perfect meal, especially as the nights draw in and the weather gets colder.

This chili will be relatively mild, but if you prefer it more spicy, just add more chopped chili at the start or increase the amount of cayenne pepper to taste.

How do you make the best instant pot chili recipe?

First, you fry your onions and then add the spices so that the flavours infuse the oil. Now you can add the beef and when its browned, add the stock, beans, tomatoes chocolate powder (yes really - its got chocolate in!), tomato puree, Worcester sauce and seasonings. Now it just needs to be cooked under pressure for 10 minutes with another 10 minutes under pressure before safely removing the lid and serving.

I used the pot in pot rice method so that I had perfect fluffy rice to serve with the chili, but this is entirely optional.

The unsweetened chocolate powder (cocoa) will not make your chili taste like chocolate but is in fact the base of many chili recipes as it adds an extra layer of flavour.

What to serve with chili

There are so many ways to serve your chili. In our family, we usually serve with boiled brown or white rice, spring/green onions, sour cream, grated cheddar cheese and some coriander (cilantro for our American cousins). My children prefer it to be served with wraps, guacamole and sour cream instead of rice. It's great served with cornbread and perfect with nachos. We also like to serve chili with baked potato, topped with all the usual garnishes.

Is the best instant pot chili recipe healthy?

My recipe is full of goodness, from the healthy fats in the coconut oil to the antioxidants in the chocolate. Chili is a perfectly balanced meal, containing all of the essential foods required by the body. So the answer is a definite yes - this is a very healthy recipe.

Tips for the best instant pot chili recipe

I used a blend of kidney and black beans, but feel free to try other combinations. Even baked beans will work well.

Any leftover chili will keep in the fridge for around 3 days and I promise you, it tastes even better the next day. Alternatively, it will freeze well for up to around 6 months.

I used a low-fat ground beef (5%), but anything up to 20% fat will still be good (I would personally drain off some of the fat after browning if using 20% fat, but it's entirely up to you).

Ground chicken, pork, lamb or turkey mince will also be really good in this recipe (you could even try a more unusual mince such as venison, ostrich or elk if it's available).

I used the instant pot 8l (8qt), but I have also made this recipe successfully in the 6l (6qt). I'm sure it would also be perfect in the 3l (3qt), but pot in pot rice might be more difficult.

In the 8l (8qt) and 6l (6qt) instant pot, it would be perfectly fine to double the recipe if you want to make a larger batch.

If you're having a dinner party, chili is perfect to make ahead and then re-heat when needed.

For an extra twist, try adding more beans to up the protein level or a tin of sweetcorn will also be good. Mushrooms are another great addition. Chopped and added just before the beef.

Can this instant pot chili be made vegetarian or vegan?

Absolutely, just substitute vegetarian or vegan mince instead of beef, use vegetable stock or water instead of beef stock and omit the Worcestershire sauce. Although we are not vegetarian, my eldest daughter is and she loves this child when made vegetarian.

This chili will be relatively mild, but if you prefer it spicier, just add more chopped chili at the start or increase the amount of cayenne pepper to taste.

If you want the chili to be thicker, just set the pot to saute after removing the lid and simmer until the desired texture is reached.

For new users to the instant pot please read my guide for useful tips and hints.

There are some some interesting chili related facts in this link.

If you have enjoyed my the best instant pot chili recipe, please try any of the following which use similar ingredients:

If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

The best instant pot chili recipe

How do you make the best instant pot chili recipe?

What to serve with chili

Is the best instant pot chili recipe healthy?

Tips for the best instant pot chili recipe

Can this instant pot chili be made vegetarian or vegan?