Instant Pot Chili Con Carne is a recipe for two, uses dried kidney beans which have not been soaked or pre-cooked. Although this increases the cooking time compared to using soaked, pre-cooked or canned beans, it reduces the need to pre plan and it can easily be made from a frugal pantry. Chili is indeed a very filling and inexpensive main dish, and a favorite of many. It can be made even more cost-effective by reducing/omitting the meat or substituting it for ground poultry. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
Seasoning Instant Pot Chili Con Carne
Above all, this recipe yields a fairly mild chili. Even though it’s a good basic recipe, it can certainly be adjusted to your liking. If you prefer more heat then add more ground pepper or a touch of cayenne pepper. I like the slight kick the cloves and cinnamon add without a lot of heat.
Vegetable and bean texture
I cut the onion and green pepper in fairly large chunks, about one inch in size. Then I sautéed them very briefly with the meat, despite the long cooking time they didn’t break down completely. I was pleasantly surprised that the beans also stayed nice and firm and did not split a lot.
Stretching the Chili Con Carne
The finished Instant Pot Chili Con Carne recipe yields four cups. Of course you can serve it as two very generous portions or it could definitely be stretched by serving it over rice or pasta. Also, it freezes well. Additionally, It will pairs fantastically with my Great-grandmother’s Cornbread.
Ingredients and tools
Here are some tools and wares I used in creating Instant Pot Chili Con Carne. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
- 1 teaspoon olive oil
- 8 ounces ground beef
- ¼ cup onion (large dice)
- ¼ cup green bell pepper (large dice)
- 14½ ounces canned diced tomatoes
- 15 ounces tomato sauce
- 1 cup beef broth
- ½ cup water
- 1 cup dried kidney beans (sorted, rinsed)
- 1 each bay leaf, whole
- 1 tablespoon chili powder
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 smidgen ground cinnamon
- 1 smidgen ground cloves
- Heat a 6 quart Instant Pot using sauté function. When display reads "hot" add olive oil, then add ground beef.
- Brown ground beef, breaking it up as needed.
- Add bell pepper and onion, and sweat until they release some fragrance. Turn off the instant pot.
- Add diced tomatoes, water, beef broth, tomato sauce and kidney beans.
- Add all seasonings. Stir to combine.
- Cover Instant Pot with lid and lock. Using the manual/pressure cook function, set it for 75 minutes.
- Perform a quick pressure release when time is up.