Instant Pot Chili

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

Making Instant Pot Chili

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Set the pot to sauté. Heat the oil and brown the mince for 8 minutes, breaking it up. Add the onion and garlic for 3 minutes.

   Mark done Start 8 min timer

2. Stir in the chili powder and cumin for 1 minute, then the tomatoes, beans, purée, water and salt. Scrape the base of the pot so nothing sticks.

   Mark done Start 1 min timer

3. Lock the pressure cooker lid, set the valve to sealing and pressure cook on high for 10 minutes.

   Mark done Start 10 min timer

4. Let the pressure release naturally for 10 minutes, then release the rest. Stir, and use the sauté setting for 5 minutes if it is too thin.

   Mark done Start 10 min timer

Worth Knowing

• Scrape the base after sautéing, or the pot may give a burn warning.
• Keep the liquid modest; the pot does not let it evaporate.
• Taste for salt after pressure cooking.

Good Alongside

Rice · Cornbread · Grated cheddar · Soured cream

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Instant Pot Chili FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.