A big beefy chili recipe that is easy to make and super flavorful! Chili Con Carne is full of warm chili spices and braised in stock and beer. This has excellent flavor! Instant Pot Chili Recipe is easy to make in your pressure cooker!
Instant Pot Chili Recipe
Oh my goodness I’ve waited way too long to share this recipe with you! I made it right before we left for Chicago back in January.
You remember that, right? That was the huge cold snap. The warmest it was the whole visit was 5 above zero. Eeek!
Now I used to live in Green Bay and Minneapolis, but let’s get real…. I’ve been in California for 15 years and I’ve gotten used to the warm weather and sunshine! Yup… I’m a wimp now! 🥶
The good news is even though the groundhog did not see his shadow and the prediction was for early spring, there’s still winter weather happening! Perhaps Mother Nature didn’t get the memo?
Good news now you have a new chili recipe to enjoy! Now I have several chilies on the blog like Tailgate Chili, White Bean Turkey Chili, or Butternut Squash Chili. It’s safe to say I haven’t met a chili that I don’t like!
What makes this chili even better that it’s made in the Instant Pot – love that!
Instant Pot Chili
This is Chili con Carne – meaning chili with meat. No beans, but beef braised in warm chili spices, tomatoes and beer. This is one delicious meal!
Ingredients for BEST Instant Pot Chili
- chuck roast
- beef broth
- canned tomatoes
- crushed tomatoes
- spice mix
- chili powder
- dry mustard
- smoked paprika
- cocoa powder
What gives chili con carne its flavor?
The flavor comes from all the chilis. Though it may seem like there’s a lot of hot spice, the spices in this chili are warm, not hot! It’s perfect for cool days and cold nights! Cumin gives it a rich earthy flavor and the smoked paprika makes it tastes like it’s simmered all day long! The cocoa powder balances everything out and makes for a perfect combination of flavors!
Chili con Carne
Steps to make Chili in Instant Pot
- Mix all of the spices together and set aside
- Remove excess fat from the meat, then cube the roast, put in a ziplock bag, add a tablespoon of oil.
- Add the spice mix, massaging it into the beef.
- Dice the onion, mince the jalapeños and garlic.
- Set the pressure cooker on sauté, add oil and sauté the beef browning on all sides. Remove when browned and set aside.
- Next sauté the diced onions and jalapeños until soft.
- Add the garlic and sauté another minute. Turn the pressure cooker off.
- Pour in the beer and with a wooden spoon, scrape the brown bits off the bottom.
- Add the remaining ingredients, stir well to combine.
- Seal the pressure cooker, set timer to 30 minutes and valve to seal.
- Natural pressure release at the end.
What to serve with Chili Con Carne
- Southwest Salad Recipe – Loads of crunch and an easy side that pairs perfectly with this chili!
- Easy Skillet Cornbread – We love this recipe and I make it all of the time!
- You can wash it all down with a Paloma Cocktail Recipe with Blood Oranges
The blog is filled with lots of great soups and stews. Here are a few more of my favorites!
When you make this, please tag me on Instagram @bowl_me_over or #bowlmeover – thank you for supporting the blog, trying and sharing my recipes!
Instant Pot Chili
- 3-4 lb. beef chuck roast
- 1 onion diced
- 1 jalapeños diced
- 1 14.5 beef broth
- 1 14.5 canned tomatoes
- 1 15 oz. crushed tomatoes
- 1 12 oz. beer recommend a lager
- spice mix
- 2 tbsp chili powder
- 2 tbsp dry mustard
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 2 tbsp cocoa powder
- 2 tbsp corn meal
- 2 tsp salt
- Prepare the spice mix, mix everything together and set aside
- Remove any excess fat from the meat, then cube the roast. Place in a large ziplock bag, top with a tablespoon olive oil, then sprinkle the spice mix over the meat, massaging it in well.
- Peel and dice the onion. Slice the jalapenos in half, removing ribs and seeds if desired, mince. Mince the garlic.
- Set the pressure cooker to saute, add 2 tablespoon oil and saute the beef in a couple of batches, browning on each side, about 3 minutes per side. Remove all the meat when browned and set aside.
- If necessary, add additional oil to the pressure cooker and saute the diced onions and jalapenos until soft, about five minutes.
- Add the garlic and saute another minute. Turn the pressure cooker to off. Pour in the beef and with a wooden spoon, scrape everything off the bottom of the pressure cooker, removing all the browned bits.
- Now add the remaining ingredients - beef broth, canned tomatoes and pureed tomatoes. Stir well to combine.
- Place the lid on the pressure cooker, set on manual (high) pressure and set timer to 30 minutes. Set valve to seal.
- When the timer goes off allow to natural pressure release. Stir well, serve and enjoy!