Instant Pot Chili

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

Make this Instant Pot Chili Recipe under an hour! Loaded with layers of umami & spicy flavors & textures, this simple beef and beans chili will satisfy your cravings for hearty comfort food. Perfect for the cool winter days.

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The thick red hot bowl of chunky beef – Texas Chile Con Carne dates as far back as the 1800’s.

There’s a constant debate on what belongs in the Real Texan Chili. Many argue that Chili should never include beans, let alone tomatoes. But mainly – beef chuck, chilies, and spices.

First and foremost, this Hearty Instant Pot Chili Recipe is not your Classic Texan Chili.

But, with our own twist, this simplified Chili will be great for dinner parties, yet easy enough for a weeknight dinner. 😀

Moist ground beef with perfectly cooked firm beans, soaked in thick umami sauce, bursting with deep layers of flavors, brightened by diced jalapeno, green onions and grated cheddar cheese.

Let’s get the Instant Pot Chili Party started!

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

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You’ll Enjoy this Instant Pot Chili Because:

  • Simple hearty chili done in 45 mins – great even for weeknight dinners!
  • Thick spicy stew, loaded with layers of spicy & umami flavors
  • Filling & satisfying to eat – a warming comfort food for cool weather
  • Great for entertaining guests or host a Chili party!
  • Can make ahead and reheat before serving

Instant Pot Chili Ingredients 


First, let’s address some unusual suspects…

Unsweetened Cocoa Powder – No, it will not make your Chili tastes like chocolate. This secret ingredient is actually a base to lots of great Chili. Just a small teaspoon increases the chili’s complexity and gives it a more earthy tone.

Fish Sauce and Soy Sauce – Fish Sauce doesn’t taste fishy at all! Both Fish Sauce and Soy Sauce are extremely umami-filled. A few spoons of these will truly kick your Chili game up a notch.

Give them a shot…and you’ll never look back! 😉

instant-pot-chili-recipe-ingredients

  • 1 pound – 1 ½ pound ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28oz) crushed tomatoes
  • 2 cans (540ml/19oz) red kidney beans, drained & rinsed
  • 1 – 2 tablespoons (8g – 16g) chili powder (depends on your chili powder’s spiciness & preference)
  • 1 tablespoon (6g) cumin seed, ground
  • 1 teaspoon (1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • Optional: 1 tablespoon (15ml) apple cider vinegar
  • Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture

Optional Garnish

  • Lime
  • Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese

Preparation for Instant Pot Chili

Ingredients

1 medium onion, diced
4 garlic cloves, minced
2 cans (540ml/19oz) red kidney beans, drained & rinsed
1 tablespoon (6g) cumin seed, ground
Jalapeno pepper, diced and seeded

First dice the onion, mince the garlic cloves, and dice + seed the Jalapeno pepper.

cut and seed jalapeno pepper

Then, ground the cumin seed. Love the smell of freshly ground cumin seeds~ mmmm…

ground cumin seed

Finally, drain & rinse the red kidney beans.

Now, you’re ready to get cooking! 😀

Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

First, heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat.

Instant Pot Saute More
Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT) before adding ingredients.

Step 2
Brown the Ground Beef

Ingredients & Tools

1 pound – 1 ½ pound ground beef
kosher salt, black pepper to taste
1 tablespoon (15ml) olive oil
Wooden spoon
Small mixing bowl

As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper.

season ground beef with kosher salt and black pepper

When the pot is hot enough, add 1 tbsp (15ml) olive oil in pressure cooker.

Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.

Then, add the ground beef in pressure cooker.

The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

ground beef releasing meat juice while browning
*Note: we don’t want to boil the ground beef! So, it’s important to remove the meat juice or the essential maillard reaction will not occur.

Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

Taste and adjust the seasoning with more kosher salt and ground black pepper.

Step 3
Mix the Chicken Stock Mixture

Ingredients & Tools

1 cup (250ml) unsalted chicken stock
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
3 tablespoons (49g) tomato paste
1 teaspoon (2.5g) unsweetened cocoa powder
500ml measuring cup

While the ground beef is browning, mix unsalted chicken stock, fish sauce, light soy sauce, tomato paste, and unsweetened cocoa powder in measuring cup.

Step 4
Sauté Onion, Garlic and Spices

Ingredients & Tools

Diced onion
Minced garlic
Ground cumin seed

1 – 2 tablespoons (8g – 16g) chili powder
1 teaspoon (1g) dried oregano

Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano in the pressure cooker.

Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Brown the Ground Beef until slightly crisped and browned
*Note: Don’t skip this critical step! Ensure to saute until spices release their fragrances. This essential step increases the depth of flavor.

Step 5
Deglaze

Ingredients & Tools

1/2 cup (125ml) of the Umami Chicken Stock Mixture
Wooden spoon

Pour in 1/2 cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon (as shown in photo below).

Mix the brown bits with the stock mixture.

deglazing the instant pot for brown bits flavor

Step 6
Pressure Cook the Chili

Ingredients & Tools

Reserved Beef Juice (from Step 2)
Umami Chicken Stock Mixture
2 cans (540ml/19oz) red kidney beans, drained & rinsed
1 can (28oz) crushed tomatoes
Wooden spoon

Add in the reserved beef juice.

Pour in the remaining Umami Chicken Stock Mixture.

Add 2 cans of drained red kidney beans. Mix well.

Pour in 1 can of crushed tomatoes with all the juice on top (as shown in photo below). Do not mix.

do not mix the tomato paste to avoid scorching
*Note: Do not mix the crushed tomatoes, just let them sit on the top to avoid the possibility of scorching.

Close lid and pressure cook using the “Manual” or “Pressure Cook” button:

Cooking Method: High Pressure for 10 minutes
Pressure Release Method: Natural Release

Open the lid carefully.

Step 7
Reduce and Season

Ingredients & Tools

Brown sugar
Kosher salt
Black pepper
Optional: 1 tablespoon Apple cider vinegar
Wooden spoon

If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).

Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile. We made one batch with apple cider vinegar and another without. They each had their own character, but both tasted great. Totally unbiased opinion. 😉

Reduce the chili if it's too runny. Taste and season.

Step 8
Serve 
Instant Pot Chili

Optional Garnish Ingredients

Lime
Sour cream
Jalapeno pepper, diced and seeded
Green onions
Cheddar cheese

YES! Garnish the Chili with your choice of toppings. Serve over your favorite side dishes. Enjoy!!~

Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.

Cooking Tips for Instant Pot Chili

What? Fish Sauce in a Chili? If you’ve been following our recipes, you’ve probably noticed our love for Fish Sauce. 🙂

It might sounds fishy, but don’t worry! It doesn’t make a dish taste fishy at all! Contrary, it enhances the overall flavors of the dish and kicks it up a notch. In fact, it’s a common secret ingredient used by chefs in restaurants. 😉

Try it for yourself and you’ll know what we mean.

Which Fish Sauce Brand to Use?

The Red boat 40N fish sauce is thus far our favorite not only from our blind taste-test. It also comes out on top in many other blind taste-tests documented online.

Red Boat did not sponsor this. We just think this Fish Sauce is awesome. 🙂Red Boat Fish Sauce

Red Boat Premium Fish Sauce, 500 ml (17 oz.)
  • Gluten free, no shellfish
  • No added water, MSG or preservatives

Watch: How To Make This Instant Pot Chili Recipe!

Can’t see the cooking video? Watch it here.

4.9 from 109 reviews
Instant Pot Chili
 
Prep
Cook
Total
 
Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, One Pot Meals, Side Dish, Stew, Topping, Easy
Cuisine: American
Serving: 4 - 6
Ingredients
  • 1 pound - 1 ½ pound ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28oz) crushed tomatoes
  • 2 cans (540ml/19oz) red kidney beans, drained & rinsed
  • 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness & preference)
  • 1 tablespoon (6g) cumin seed, ground
  • 1 teaspoon (1g) dried oregano
  • 1 tablespoon (15ml) olive oil
  • Optional: 1 tablespoon (15ml) apple cider vinegar
  • Brown sugar, kosher salt, black pepper to taste
Umami Chicken Stock Mixture:
Optional Garnish:
  • Lime, Sour cream
  • Jalapeno pepper, diced and seeded
  • Green onions
  • Cheddar cheese
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

    Add ground beef in pressure cooker. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

    Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
  3. Mix the Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) light soy sauce, 3 tbsp (49g) tomato paste, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
  4. Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
  5. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
  6. Pressure Cook the Chili: Add in the reserved beef juice (from Step 2). Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure using "Manual" or "Pressure Cook" button for 10 minutes + Natural Release. Open the lid carefully.
  7. Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

    Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile.
  8. Serve: Garnish chili with optional ingredients. Serve over your favorite side dishes. Enjoy~
Notes
Chili Powder: remember to adjust the amount of chili powder if you're serving this dish to kids (use 1 tablespoon or less Chili Powder depending on the spiciness of your chili powder and spicy-tolerance).
Make this Easy Instant Pot Chili Recipe under an hour! Simple umami & spicy Pressure Cooker Beef & Beans Chili to satisfy your hearty comfort food cravings.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Another ‘secret ingredient’ for Chili Con Carne, in addition to *cocoa powder*, is 1-2 pinches of *cinnamon*.

  2. This recipe has become a stable in our household. My husband and I have tried numerous chili recipes in the instant pot, but yours has been the best! The Umami mix has us reaching for seconds and thirds every time we make this.

    1. Hi Paul,

      thank you for your question 🙂

      Yes, you can. The cumin seeds has to be grind to powder first.

      Please take care & have fun cooking
      Jacky

  3. Just made this a second time and it’s great! Did some adjustments I like that give you something a little different each spoonful (texture and flavour), and it’s gonna be a staple now. Thanks!

    – Subbed 1x can kidney beans with 1x can chic peas — I love other beans, but they tend to be one note texture. Chic peas have a little pop to them.
    – Added red or green pepper, chunky cut, right after the lid is open. The high heat of the chili cooks it down enough to not be totally raw.
    – Stirred in roasted baby carrots (halved) before serving — cooked a bit before al dente (mush is no fun) at high temp ’til nice and browned for sweetness (watch brown sugar levels!).
    – Topped with thinly sliced *white* onion for nice fresh crunch.

  4. Loved this recipe. I’ll be making chicken stock sometime in the next few days, is it ok to premake the umami chicken stock recipe and freeze it for future batches? Meaning, would it hold up to freezing without any of the ingredients being negatively impacted or the overall quality of the mixture going bad.

  5. Hi Amy + Jacky!
    My husband and I love chili but dislike beans (I know…). How would you suggest that we modify this recipe if we don’t add any beans at all? If that’s not recommended, what can we add as a substitute?
    Thanks so much!
    P.S. Your website was my greatest discovery of 2018/2019. We love every recipe that we’ve tried 🙂

    1. Hi KC,

      Thank you so much for your kind words & question 🙂

      You can use more ground beef instead. No adjustment is needed.

      Please take care & have fun cooking
      Jacky

  6. Fantastic! We like this better than the traditional beer Chili. The umami flavours is quite subtle but the aroma and flavour combinations are amazing! I grind my own beef chuck, so the texture is very hearty and rich. Your recipes are wonderful!

  7. Love your recipes! So far I’ve tried the soy sauce chicken and the white cut chicken – they are so easy and remind me of HK where I grew up. My HK girlfriends (in N America) are divided between have-IP and not-have-IP, and I think the have-IP side is ahead! I’ll be trying the chili tonight. Thank you for publishing these!!

    1. Hi Helen,

      Thank you so much for your kind words on the chicken recipes 🙂

      Looking forward to hear what you think of the Chili!

      Have fun cooking & please take care
      Jacky

  8. I have a great chili recipe and was not looking for a new one but I was intrigued by the unconventional ingredients… fish sauce, soy sauce and cocoa….truly outstanding! My new favourite. Added mushrooms, diced zucchini after the carrot stage and corn cut fresh off the cobb at the very end. Thanks for an outstanding recipe!

    1. Hi Sonumama,

      thank you for your question 🙂

      I will say it brightens the dish a bit.

      You will have to try it to see if you like it.

      Please take care & have great weekend
      Jacky

  9. Hi Amy + Jacky! Congrats on this chili being featured on Jimmy Fallon! Hoping you can help… I’m trying to track what I eat, do you have the calorie/macro breakdown for this dish? Thanks!

    1. Hi Nicole,

      thank you so much for your kind words 🙂

      This recipe is using the old recipes format. We are switching the recipes over to the new format one by one so it will take sometime before we can have the nutritional fact for this recipe.

      Please take care & have a great weekend
      Jacky

  10. I love this recipe! I just use ground turkey instead of beef. I’ve made this several times and always get rave compliments on it. Thanks for the awesome recipe & cooking tips!

  11. I made this recipe and it turned out absolutely wonderfully!

    I did find I had to reduce the sauté to normal as my meat was burning within the first five minutes.

    I added 1 tablespoon of apple cider vinegar and 1 tablespoon of brown sugar at the end and they did have a good effect.

    I found the chili definitely tasted better after I let it sit a while and cool off… and I anticipate it will be even better the next day after refrigeration.

    The only changes I would make (not absolutely crucial) is that at the very least I would also like to see a diced bell pepper in such a great chili recipe… just didn’t feel complete without it. Personally, I also like way more garlic… I would probably sauté garlic and lots of extra garlic powder in the very beginning. I might also throw in a can of diced green chilies.

    Overall, I am very pleased with this chili! It exceeded my expectations.

  12. Hi Amy and Jacky,

    This Instant Pot Chili recipe was amazing! I made it tonight and the umami flavors were so unique – it made me want seconds and to get every last drop of it out of my bowl. I usually make a slow cooked chili and though that one will still be in the rotation, I think your recipe is my favorite. Thanks for such a great recipe. I can’t wait to try some of your other recipes!

  13. This chili is so good! Made this for the first time about a year ago. It has become my go-to chili recipe. Thank you Amy and Jacky! 🙂

  14. Hi there,
    I made this recipe a few weeks ago with the only change being I halved the fish sauce. This was a pretty big hit in our house!!

    I have a question though, what would you think about using ground turkey instead of beef? And do I need to make any timing changes if I double the recipe so I can freeze some for later?

    Also, if you’re ever short on ideas, I’d love to find a good vegetarian chili recipe for the IP. I greatly value the time and effort you all spend on perfecting your recipes and I’m sure you’d come up with something amazing. Happy cooking and thank you!!

    1. Using a 6 qt IP, I doubled everything and used 2 lbs of ground turkey. I adjusted the spice amounts slightly for my own tastes. This turned out perfect and I had enough to freeze for four future meals for me and my bf. Dinner and leftovers for lunch the nest day.

    1. Hi Cathy,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  15. Hello Amy and Jacky! I just want to thank you guys for another great recipe! I made the baby back ribs for my kids the other night, and they LOVED those. So when my daughter suggeste chili for dinner, I looked to you guys again. When I began preparing it, my daughter saw the ingredients…”what’s that fish sauce and cocoa for?” When I told her it was for the chili, she looked at me like she was very unsure about it. I told her that none of your recipes have failed me yet. Well…she came back for seconds and said it was so good. I also made it vegetarian style with beyond beef crumbles. It was excellent that way, too! Thank you again for another great recipe – you guys were the ones that really helped me put my instant pot to use!

  16. Delicious! Made it exactly as described. I appreciate your explanations about the various ingredients and specifics about making this dish. I believe this has now becime my go-to chilli recipe! I look forward to making more of your recipes. Thanks for all the effort you put into perfecting them.

  17. This was absolutely delicious! I had to omit the jalapeño because we have a spice wimp in the house ?, but I must say that the fish sauce, the umin and the cocoa powder are the winners here. Congratulations on another wonderful recipe. This is definitely going into our dinner rotation.

  18. Hi. Can this recipe be halved in the 6 litre IP (I’m in the UK so am assuming it’s the same size as the US 6QT)? Also, crushed tomatoes aren’t common over here so would it be OK to sub in chopped tinned tomatoes? Looking forward to trying this recipe…

    1. Hi Karen,

      Hope you had a wonderful New Year 🙂
      Thank you for your question.

      The recipe can be halved in a 6 quart Instant Pot. Chopped tinned tomatoes will work fine.

      Happy New Year & please take care
      Jacky

  19. Absolutely AMAZING!!! Would never have thought to add cacao powder and fish sauce – now they’re my go to ?? Thank you! ⭐️⭐️⭐️⭐️⭐️

  20. I made this last night and my husband and I absolutely loved it! Fish sauce in chili??? It was great! You are making a fish sauce lover out of me!

  21. Can’t wait to try this. I’m sure it is tasty as all of the other recipes I have tried from you. Congratulations on the shout out from Jimmy Fallon…..So cool!

  22. This recipe looks great but I am not a fan of beans. Are there any other modifications I should make if I leave out the beans (more beef, perhaps)?

    1. Hi Monica,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. I recommend adding some corns to the recipe.

      Happy New Year & please take care
      Jacky

  23. This recipe is perfect…been making it for a while now with no complaints. What would make this recipe even more perfect would be to use dried beans instead of canned. I searched the internet and found it could be done, but I’m not thrilled with any of the recipes I found.

    What changes would you recommend if I was to use a pound of dried kidney beans? I don’t want to mess with this recipe too much since it really has a perfect flavor.

    Thanks! 🙂

    1. Hi AD,
      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      I would soak about 1 – 1.5 cup of dried kidney beans overnight and increase the cooking time to 15 – 20 minutes.

      Happy New Year & please take care
      Jacky

  24. Made this chili today. Made exactly according to recipe. Fantastic. Really had a hard time wrapping my head around some of the ingredients but the finished product is fantastic. Love your recipes!

  25. I made this tonight and its delicious!! BTW, I recently got my instant pot (Duo Plus) and did NOT get the burn message. (noticed your note about newer models) 🙂 I used 96% Lean Beef though so after I removed the beef juice after 5 mins and cooked the meat another 5 min, when I added the spices it “was” sticking really bad, so I had to pour some of the broth in a little early. (couldn’t allow the fragrances of the spices to come out as much). I’ve made several dishes that require the deglazing but this was really bad – like it was going to become a very thick layer of burning. Did I do something wrong? Also, I noticed in your pic of the “deglaze” that your umami broth is much darker than mine. Not sure why as I made everything exact w/ the exception of the leaner beef, and I had Thai Fish sauce brand instead of red boat. My chili has a little more of a red color where as yours looks brown. Know why? Maybe just the lighting of the pic? I would really appreciate any advice! This was the 1st recipe I’ve made of yous and look forward to trying more. Thanks, Kimberly

    1. Hi Kimberly,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      The lean beef probably didn’t have enough fat so the spice started to stick to the bottom.
      Shorter time means less maillard reaction = lighter in color.

      Happy New Year & please take care
      Jacky

    1. Hi Bruce,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The natural release time will be roughly 15 – 20 minutes.

      Happy New Year & please take care
      Jacky

  26. This is the third or fourth recipe I’ve tried from your website. Another winner! I made this exactly by your recipe (I didn’t use the vinegar), and it was fantastic! So much flavor! I’ve made chili from various recipes, but this is the best! Thank you for such great recipes! This is definitely a keeper!

    1. Hi Kathryn,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The beef can be substitute with ground turkey.

      Happy New Year & please take care
      Jacky

  27. I have made this twice now. I love the chili but I can’t keep it from going to ‘burn’. The first time it was bad. This time I added about 2 more cups of liquid and it still went to ‘burn’ and won’t pressurize. Since it cooked, I just switched it to slow cook and then ate it. I have a DuoPlus 80 and not sure how to keep this one from burning. I start with a clean pot and deglaze really good. I doubled the recipe without it going over the limit too. That is including the extra liquid I had added to avoid the burn. Not sure what I am doing wrong but it would be good if I could figure it out. when I emptied the pot, it was hardly even burnt – just a few small spots where it was caked on the bottom.

    1. Hi Vickie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words & question. The best way is to layer all the thicker ingredients on top and not mix them in.

      Happy New Year & please take care
      Jacky

    2. I had the same problem, and just today I realized that I’d been pouring the beans on top of the beef rather than mixing them in. Worked fine this time around.

    3. Hi Vickie,

      thank you for your reply 🙂

      Try adding the thicker ingredients in one concentrated spot so steam can generate easily from areas without the thicker ingredients.

      Please take care & have a wonderful week
      Jacky

  28. OMG, this was so good! I’m glad I had this recipe as a backup; actually I planned to make this in the future as a comparison. I decided to add in the sugar and 1/2 tablespoon of vinegar. Wow! What a difference. There were 2 changes I made. First was using only 1 can of beans (I thought I had 2, oh well). To thicken the chili, I added 3 mushed up corn tortillas. I’ve used masa flour and crushed corn chips in the past, but I had neither.

    1. Hi Tracey,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for sharing your cooking story and kind words!

      Happy New Year & please take care
      Jacky

  29. Great recipe, and brought back good memories of when Mom would make chili for weekday dinners. I like the “umami taste” approach in this recipe that lessens the time in developing flavours. One improvement I’ll try the next time I make this chili is to use regular ground beef, with a little more fat in it. This first time, I used extra lean beef and the texture was okay, but a bit on the dry side, especially after trying my best to drain and reserve the extra beef juice while frying — and not boiling — the meat to produce some caramelization and a well-developed foundation. Also, I did add the tablespoon of cider vinegar at the end, and it made a nice difference. At serving, I added a dollop of lactose-free sour cream and some shredded cheese. Homemade drop biscuits paired very well.

    1. Hi Brad,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!
      Yes, I agree with you that beef with a little more fat will make this chili more flavorful 🙂

      Happy New Year & please take care
      Jacky

  30. I tried this recipe with my new InstaPot Duo 7n1. I followed the recipe to a T except I used 2 plus pounds of ground beef which I browned in two batches in the InstaPot (even pouring off the juice 5 mins in on each batch). All went according to plan until it was time to pressure cook. The InstaPot kept warning with “Burn” and would eventually stop heating. Checking the bottom of the pan I found that there was sticking going on. After stirring up the chili to unstick the food, I tried again but it went to “Burn” mode again. I gave up at this point and let the pot do a slow cook for an hour instead. My guess is that the chili needed more liquid for the amount of meat I used. Just wondering if this was my problem?

    Otherwise, we loved the chili and my wife is jealous. I will try this recipe again with less meat to see if the pot will go into pressure cook mode. Thanks!

    1. Hi Drew,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      The extra meat can be a problem. Make sure to use the pressure cook button as well.

      Happy New Year & please take care
      Jacky

    1. Hi Timothy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  31. I don’t like chili…never have. But, my husband likes chili and I love my new Instant Pot, so I decided to give this recipe a try. I have to admit, some of the ingredients looked odd to me (the chocolate and fish sauce) but I was true to the recipe. HOLY COW! It was delicious! I finally found a chili recipe that I will make just for me! Great taste.

  32. I’m impressed. Being a die hard Texas chili fanatic, you NEVER EVER put beans or tomatoes in chili. Beans are a side dish, no comment on the tomatoes! I got a wild hair recently & decided to step away from my comfort zone with chili. My chili is an all day affair starting with a big slab of chuck roast, toasting & grinding whole chili’s etc. So, being crazy busy with no time, I made your chili, I just couldn’t add the beans! I had to turn my head when I added the tomatoes. My family liked it! They left the table happy with full tummies. I’m still going with my chili recipe 99% of the time. But I will be making this chili again. Great job!

    1. Hi B,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words and giving this recipe a go!

      Happy to hear you family liked the recipe as well

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Jay

      thank you for your question 🙂

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Please take care & have a wonderful weekend
      Jacky

  33. What a wonderful recipe! Since I noticed a few folks had small issues with burning their chili, I’ll offer some advice I picked up from a chili competition website. If, at the very end of cooking time and just before judging, you notice that somewhere along the line you scorched your chili, mix in a tablespoon of peanut butter. It will be as unnoticeable as fish sauce but it will neutralize the burned flavor. Yes, this is an experience lesson. I’m happy to say that my turkey chili won the cookoff that time, even with a little charring!

  34. I have made this chili a few times now and it is SOOOOOOO delicious. The whole family loves it! Have you tried a variation where you used presoaked dried kidney beans instead of canned beans? I have some that I need to use up. Thank you for the answer and for all of the great recipes!

  35. OMG! This is a show stopper recipe. I followed exact recipe and oh am I so glad I did. For those questioning ingredients just give in to the process and prepare to be delighted. I normally am not a big traditional chili fan, but by request of family I agreed to make them chili. Well once i saw the rave reviews for this one I knew I had to try it. This has made me a believer of chili and my family says it is this recipe or no chili at all now. Hahaha. I cant wait to work my way through the rest of the recipes. Oh as an aside, seriously the best instructions for a recipe felt like you were in my kitchen guiding me. Big thanks!

  36. I rarely comment on any website, but I have to let you know that this chili recipe is the best I have ever tried. I have also made your NY Cheesecake and cannot get over how creamy and delicious it was.
    (I used almond flour for the crust because of dietary restrictions and it was really good. )
    Thank you for your wonderful work and recipes.

  37. I am going to make this chili! Just curious, what is the best ground beef to use? 85/15? 90/10? Ground chuck, sirloin? Can’t wait!

  38. I don’t give 5s. Ever. Nothing ever deserves a 5. Except this chili. It is one of 3 things that everyone in my family goes back for seconds. Or thirds. I have to make a double batch to have any chance of there being enough leftovers for me to have for lunch the next week. I followed the recipe exactly and made it with various alterations, it always works out.
    I usually allow whichever child goes to the grocery store with me that weekend pick the beans. We’ve had black beans, pintos, kidneys, reds, various others in combinations. We’ve done it with and without the apple cider. I’ve chopped up jalapeno and added it with the onions and garlic. I’ll use serrano if I want to keep everyone else from eating it. Small amount of chipotle chili powder for a slightly smoky flavor works great.

  39. I love this recipe. I would like to make it again but without meat. Do you guys have a vegetarian version? If not, do you have any recommendations?

    1. Hi Juliette,

      thank you for your kind words and question 🙂

      We don’t have a vegetarian version, but I recommend adding more beans or add some corns.

      Please take care & have a wonderful weekend
      Jacky

    2. I used 1/2-3/4 of a bag of meatless ground meat by Gardein and “no chicken broth”(Imagine and Better Than Boullion have good options). I still used the fish sauce because I eat fish. It adds an incredible flavor. You need to add a little more liquid because you don’t have the meat drippings. I also use 1 can of garbanzos and 1 can of kidney beans. The apple cider vinegar gives an excellent tang and brightns the flavor. It was delicious!

  40. Is there any issue with leaving out the fish oil entirely? First I have heard of that ingredient in a chili recipe. Also, any recommendations for using Wild Turkey (the bird, not the drink; the drink will be on the side :))? Should it be ground or can I just use the breast meat cubed? They are pretty lean with not a lot of fat so are there any cooking modifications that should be made to cook it properly without ruining the meat?
    Thanks in advance.

    1. Hi Tim,

      thank you for your question 🙂

      There will be no issue leaving out the fish sauce (Fish sauce is not the same as fish oil).

      Grounding the turkey will work the best. Some of our readers have successfully made this with no adjustment.

      Please take care & have fun cooking
      Jacky

  41. Hello,
    I am enjoying your website immensely! The short ribs recipe was fantastic. What a tasty dish from a cut of meat that gets left behind in the freezer. 🙂 Just got my first Instant Pot 3 days ago! A question about the chili–can I safely double the recipe in my 8 qt. Duo? Will that affect cook time? Thank you!

    1. Hi Jill,

      Welcome to our site and thank you so much for your kind words on the short ribs recipe 🙂

      Doubling this recipe will work fine in the 8 quart. No change to the cooking time 🙂

      Please take care & have fun cooking
      Jacky

  42. This is my husband’s FAVORITE chili and it’s in his top 5 favorite foods! I got my IP to make life easier, so I skip a lot of the steps above. I’m sure that it would taste a little bit better if I didn’t, but I just don’t usually have the time. The only ingredient modifications that I make are that I decreased the amount of fish sauce to 1 tablespoon, I add a teaspoon of Berbere, I use fire roasted diced tomatoes, and I use a heaping teaspoon of cocoa. My husband actually asked why it tasted fishy, so I decreased it by half and it’s perfect. I just love the flavor that cocoa gives the chili, so I put as much as the teaspoon can hold, lol. I was out of cayenne and couldn’t use a jalapeno, but wanted to give the chili just a little more spice, so I added a teaspoon of Berbere. It only slightly added some spice, but MAN, does it taste good in this chili.

  43. Thank you for getting back with me so fast. I have really loved the instant pot since I got it. I have had drove top. I did not think that I would enjoy the instant pot but I really have and definitely recommend it. I am really anxious to try your receipes. I was reading the comments made about the chilli and other receipes. I have also enjoyed reading about your life and experiences. You are very special people. Thanks for all you do. Kim

    1. Hi Kim,

      thank you for your question 🙂

      I would recommend soaking the kidney beans overnight to ensure they are cooked properly.
      Kidney beans take about 10 minutes + natural release to cook in the pressure cooker. So it will be perfect to add them to the chili as instructed for the canned beans ?

      Please take care & have fun cooking!
      Jacky

  44. I’ve made this recipe dozens of times and it never fails to astound me with how perfect it is. I’ve played around with it a little (different peppers, a little hot sauce, seasoned salt vs. kosher salt), but by and large I don’t change much. This recipe helped me win my chili cookoff at work earlier this year and everyone asked for my secrets (so I linked them straight here of course!) Thank you for this wonderful recipe and your site in general!

  45. I am so happy I came across your website. This chili recipe knocked my husband’s socks off! I didn’t change a thing in this recipe. I have been trying to use my Instant Pot more and I can’t wait to try more of your recipes.

    1. Welcome to our site and we are so happy to hear from you Barbara 🙂
      Thank you so much for your kind words and using our recipes!

      Please take care & have an amazing week
      Jacky

  46. Hi Amy and Jacky,
    Thanks for the recipe. I have a question – is it possible to cook this using the slow cook feature on my Instant Pot? If so, what steps need to be changed in the cooking process?

    Thanks! Cannot wait to try this.
    -Cathy

    1. Hi CSC,

      Sorry for the late reply. Just saw your email so I was able to locate this comment 🙂

      Yes, it is possible!

      You can do the saute steps on a stove top skillet. Transfer and add all the ingredients into the slow cooker to cook for 8 hours on low.

      Please take care & have fun cooking
      Jacky

  47. Thank you for this amazing recipe. It was my first time using my instant pot and my first time cooking chili. I really enjoyed the rich complexity of the flavors both with and without the apple cider vinegar. Will definetly be making this again in the future!

  48. Another great recipe. Thank you. Made almost as is with1-1/2 lbs beef. I love veggies so added a red and green pepper. Oh added a tsp of cayenne.

  49. Hi, I made chili for the first time in my life using this recipe! I’m not too big on beans, so I used only 1 can, and I didn’t realize I had bought a can of diced tomatoes instead of crushed until I opened the can, but it was still very tasty!
    If I only have low-sodium chicken stock and not the unsalted kind, should I not season the ingredients as heavily? Thank you for all of your wonderful recipes, and also I love the simple but beautiful photographs on your website!

    1. Hi Yoko,

      thank you so much for your kind words:)

      For the low-sodium chicken stock, you will want to go easy on the seasoning in the end.

      Please taste and adjust accordingly.

      Please take care & have a great week ahead
      Jacky

    1. Hi Jesse,

      thank you for your question 🙂

      Chuck roast cut into stew size pieces will work great!

      It will take roughly 30 minutes and natural release.

      Take care & have fun cooking
      Jacky

    2. Thanks for the fast reply! Do you think I could do a little of both? I’m sure the ground beef would be fine to go 30 minutes with the chuck roast… excited to try this, you’re recipes are the best!

  50. Hi there – Hoping to make this recipe this weekend. However, I am hoping to avoid grinding the cumin seed. I know there’s ground cumin in my space rack but not sure what amount should be used. Thank you!

  51. Hi Amy and Jack,
    Just received my Instant Pot a few days ago and I made your Chili recipe. It was fantastic. I usually don’t follow recipes that closely, but since it was the first time using the Instant Pot I was a bit nervous. Your instructions were perfect and the chili was excellent. Loved all the different levels of flavors. Forgot to add the brown sugar at the end but there’s always the next time. Love your site.

    1. Hi Rita,

      Thank you for your kind words on the recipe!

      Congrats on your new Instant Pot and welcome to our site 🙂

      Please take care & have an amazing week
      Jacky

  52. My family loved the chili. I only used 1 can of kidney beans since my son prefers more meat over beans. It was perfect over hot dogs and rice. This is definitely a keeper.

  53. Is the tomato paste absolutely necessary? Is there a substitute I can use? I know it’s not expensive but I hate opening a can just for such a small amount, then throwing out the rest.

    1. Hi Paula,

      thank you for your question and I understand your concern on throwing out the rest 🙂

      Tomato paste in tubes can be purchased for situation like this.

      It is not absolutely necessary, but it will certainly add some flavor to the dish.

      Please take care & have fun cooking
      Jacky

    2. also, I just discovered freezing leftover tomato paste in Tablespoon amounts using an ice cube tray! This worked great!

    3. I place leftover tomato paste from can into ziploc bag, flatten it, and use a dull instrument or even my hands, outside the bag to create about 1 TBSP square sections to use in future recipes from freezer. So easy and cheapest option for leftover paste.

  54. Hello. I am new to IP and I have tried 3 recipes of yours so far and loved them all. Thank you. I want to try this chili for a crowd of 10. Can I triple the recipe in a 6 quarter at least double and maybe make 2x’s. If I make either do I keep the cooking times and liquid the same. Thank you for your time.

    1. Hi Donna,

      thank you so much for your kind words and question 🙂

      Tripling the recipe in a 6 quart will be too much. The most I can recommend safely is 1.5x the recipe.

      The cooking time will be tee same and the liquid will have to 1.5x as well.

      Take care & have fun cooking
      Jacky

  55. Made this tonight as my first real Instant Pot recipe (other than rice and a trial of potatoes.)

    I used Marmite instead of cocoa powder, forgot to mix the beans into the meat mixture (I made a sort of a raft between the meat and tomatoes to avoid the dreaded burn warning,) and added a small can of chopped green chiles and the same can size of water. Also used stewed diced tomatoes in the same amount instead of crushed (on the theory they would release more liquid.)

    Happy to say it worked great and I’ve now had a bowl and a half. I wouldn’t say it replaces my usual chili recipe but it definitely is about 4 hours quicker, and quite excellent, and a tweak here or there might just be an All-Time contender. Cleanup was a breeze because you can attend to that instead of stirring. Everything was washed before it even got to pressure.

  56. Made this recipe this evening. The only thing I did different was to use Buffalo/Bison meat instead of ground beef. The Umami sauce was quite good. I only found one brand of Nuoc Mam locally but at least I could find the Thai version. Great recipe !

  57. Hello Amy and Jacky, I’ve been doing this recipe for a while now and love it, usually 1.5x pretty much everything in the list, and adding some red/orange/yellow peppers into it for added veggies, it works well!

    One note though, the total cooking time is much longer than the stated 45 min. Just talking pressure cooker, it took 18 minutes to get the instant pot to heat up and seal, a couple more minutes to get to pressure, 10min at pressure, and at least 20min to natural release (well I wait that long then get hungry so I open the valve early lol), full natural release would take maybe 30-40 min. So that’s 50 min on top of prep and actual cooking.
    I’d say 1.5 hours in all. Just FYI for readers, so they won’t expect to eat that quickly.

    Oh, and your beef stew recipe is fantastic too!

    1. Hi Nikolas,

      thank you so much for your kind words and comment 🙂

      You are right. This recipe is one of the older recipes where we only calculated the actual steps for the total time.

      We will have to re-calculate this to fit in with the newer recipes.

      Please take care & see you around 🙂
      Jacky

  58. Wow this was amazing! Every recipe I’ve made of yours is. Thank you! Can I suggest that you put the comment area on the top of all the comments rather than the bottom so we don’t have to scroll through endless comments! Haha! Everyone wants to say something!

  59. New York Cheesecake #17 might have just been surpassed as my favorite Amy+Jacky recipe. The chili turned out perfect and flawless. My Arizona born and raised other half raved about it being the best chili she has tasted! Two days after we finished the first batch she asked if it was too soon for me to make another batch. Of course I said NO.

  60. I like the look of the finished article in your included video. I like my Chilli loose and able to soak into the rice (for instance.). Unfortunately my Freezer is a little full of similar one portion foods, there may even be some chilli in there, but I am saving this for a couple of weeks and then make a few portions.

  61. I’ve made several of your recipes but this was hands down our favorite! It’s so incredibly rich and flavorful — just as promised — undoubtedly because of the slow layering of flavors. I’m now a HUGE fan of unsweetened chocolate powder in sauces! I also didn’t have enough tomato paste, I only had half what the recipe called for, but the result was perfectly fine. It was meatier, sweeter and a little less acidic. I had my wife taste the post-cooking chili with me for seasoning adjustments and we both quickly agreed it didn’t need a single additional thing. No salt, pepper, or acid. Perfect! How rare is THAT?! (Though I do wanna try the apple cider vinegar next time.) Thank you for such a winning recipe. Love you guys! ~ John

    1. Hi Marlene,

      thank you for your question 🙂

      Texas chili has no beans so you can just increase the amount of meat in the chili.

      You can also substitute some of the beans with corns if you like them 🙂

      take care & have fun cooking
      Jacky

  62. I have just made this. I deviated a little from the recipe, by accident and because I did not have the ingredient but it came together OK.
    I have only tasted for seasoning so far and I know it will be good. I like my Chilli loose so the Rice soaks up the gravy and will eat a portion tomorrow and freeze the other portions. I am looking forward to it.
    A possibly silly question pf a technical nature. Why use Chicken Stock with a Beef recipe? 🙂

    Many thanks for doing your bit to fill my freezer.

    1. Hi James 🙂

      So happy to hear from you again. Hope you have been doing well!

      Store-bought chicken stock usually tastes a lot better than store-bought beef stock. That is why we decided to use chicken stock as most people don’t have homemade stock on hand.
      If you have homemade or high quality beef stock on hand, feel free to use that.

      Take care & have fun cooking
      Jacky

  63. Absolutely flawless recipe, and the only recipe I’ve tried from around the internet so far not in dire need of adjustment to not kill me. Will definitely be looking at other recipes from you guys.

    One thing I do like to do is add a bit more cocoa powder. Traditionally cocoa was used for its umami amazingness rather than just a chocolate ingredient, so if you can keep yourself in that mindset, a bit of a cocoa flavor undertone is fantastic.

    I also sub a bit of extra crushed tomato for the tomato paste because I’m lazy.

    One last thing I do, besides occasionally forgetting the oregano and panicking, is spice it up waaay more than is in the recipe. I’ll sometimes add in some green chilis (actually gives a bit of that vinegary flavor you suggest adding in later), always extra chili powder, and sometimes some red pepper flakes just because I’m the best kind of masochist. Love me some tongue twisting spice in my chili.

    I also sometimes add in some frozen moirpoix (with the onion, and using a small onion because of the onion in the mix) and corn (at the end, right before pressure cooking) to pretend it’s a little healthier! Not that it’s unhealthy, but the doctor really does recommend I eat at least one vegetable that’s not tomato sauce occasionally.

    1. Thank you so much for your kind words and great tips Owen 🙂

      Looking forward to hearing which recipe you try next!

      take care & have fun cooking
      Jacky

  64. Hi there! Love all your recipes! I’m making this tonight for my book club but can’t decide if I should add the ACV or not. Your comment in that adding ACV will significantly change the taste of the chili leaves me indecisive. Are you able to give a little more detail on this? Will it make it taste a little more sour? Thank you in advance!

    1. Hi Julia,

      thank you for your question 🙂

      I think the best way will be to scoop some of the chili into a bowl and then add a bit of ACV to see if you like it.

      Take care & have fun cooking
      Jacky

  65. Excellent recipe! This was so tasty! I only had ground turkey and I think that the beef would be even better, but it was still delicious. Thanks so much for sharing!!

  66. My husband and I are not super chili fans, but this chili is the best we have ever had.
    Everyone else, I serve it to, loves it too.
    I love the recipes and the tips, you guys are amazing, thanks so much for your
    recipes and videos.

  67. Hi there. I love, love, love this chili as is. Sadly I need to make it with turkey as I have a non red meat eater. Are there any differences I should make, other than the umami may not be as good without the beef fat? Thank you !!!!!

    1. Hi Nicole,

      thank you for your kind words and question 🙂

      No adjustment is needed. Some of our readers have used ground turkey with good results!!

      Take care & have fun cooking
      Jacky

  68. The first time I tried this, I got the BURN message before getting it up to pressure. So, I dumped it out, and found it burned on the bottom. I scraped it all off and put it all back in and tried again. I can’t remember if it happened again. But it turned out delicious. The 2nd time I tried, I was extra careful to make sure to follow each step exactly but still got the burn message. I dumped it out, but it wasn’t burnt at the bottom. So I added 1/2 a cup of water and tried again and got the burn notice and it was burnt at the bottom. Please HELP! The dish is delicious but how do I make it correctly? FYI: i did completely deglaze and also carefully poured the crushed tomato on the top, but note there’s tomato paste in the chicken stock mixture, could this be the cause? My model # is IP-DUO60 V3 6 quart. Thank you so much for making so many delicious recipes. There was another recipe I followed ( not yours ) that I got the BURN notice also. Do I have a defective pot?

    1. Hi Julia,

      thank you for your kind words and question on the recipe 🙂

      The newest Instant Pot is more sensitive with the burn message.

      If this is the case, I would recommend adding the tomato paste and crushed tomatoes after pressure cooking.

      Add the 2 ingredients and bring the pot to a simmer for another 2 – 3 minutes.

      Take care!
      Jacky

    1. Hi Natalie,

      thank you for your question 🙂

      We have tried about 6 brands of fish sauce and the Red Boat 40N comes out on top.

      Take care & have fun cooking
      Jacky

  69. Turned out delicious, like every recipe of yours I’ve tried. Who knew fish sauce and cocoa could make such a difference. Thanks so much for the detailed preparation instructions. Makes it much easier to succeed for a beginning cook like me.

    I’m learning more about cooking from following your recipes, especially the importance of Umami and trying unexpected spices. It makes learning to cook so much more fun when the results are delicious. Also inspires me to learn even more!

    1. Thank you so much for your kind words and review on the recipe Donald!

      Let’s continue learning together 🙂

      Take care & have a great week
      Jacky

  70. Love your recipes. Have not tried this one yet. Will the time change if I use 2 lbs. of beef? Why do you use chicken stock instead of beef stock? Thank you.

    1. Hi Linda,

      thank you for your kind words and question 🙂

      If it is ground beef, the cooking time will be the same.

      Store-bought chicken stock usually tastes a lot better than store-bought beef stock. That is why we decided to use chicken stock as most people don’t have homemade stock on hand.

      If you have homemade beef stock, I would recommend that one.

      Take care & have fun cooking
      Jacky

  71. Hi
    I made this the other night, absolutely delicious flavor!! I Like meat chunks as well as ground beef in my chili. Any idea if I would have to add time on if I put in 1lb of beef cubes ?

    1. Hi Heidi,

      thank you for your question and kind words 🙂

      If you are using 1 inch chuck roast cubes, it will take roughly 26 minutes and 10 minutes natural release.

      Take care & have fun cooking
      Jacky

  72. Hi Amy & Jacky! This recipe looks wonderful (as all your recipes do!). I am wondering if you have done a chili without the tomato ingredients? Could this be adapted to no tomatoes (paste or sauce)? Thanks for all you do to get these great recipes to us!

    1. Hi Kandy!

      Hope you have been doing well 🙂 Thank you once again for your kind words.

      Yes, this chili can be made without the tomato ingredients. You may want to use a little more beans to make it thicker.

      Take care & have fun cooking!
      Jacky

  73. I’ve made this dish and numerous others many times before and never had this issue. Today while heating the pot to saute more, I received the dreaded C5 error with matching strobing lights and beeps. I re-positioned the inner pot and added some water after unplugging numerous times and was able to get it working again. Is my IP at the end of its life? Thank you.

    1. Hi Kit,

      thank you so much for your kind words.

      It could be the inner pot or the heating plate temperature was too high.

      Take care & have fun cooking
      Jacky

  74. Hello,
    I love all your recipes that I have tried so far and this is one on my list.
    Could I use ground turkey instead of beef? If so, is there any additional changes to the recipe I should take note of?

    Thanks.

    1. Hi Joanne!,

      Thank you for your kind words 🙂 Hope you have been doing well!

      No additional change is needed for ground turkey.

      Take care & have fun cooking
      Jacky

  75. WOW! Excellent chilli. Ended up eating two portions last night it was that good.
    The recipes on this site are amazing and brighten any meal time.
    Thank you for creating easy simple and wonderfully tasty recipes.
    My favourite Pressure Cooker Recipe site by a long shot.

    1. Hi Mark!

      Thank you so much for your kind words and the feedback on the chili 🙂

      This website has been such a fun and yummy experience for Amy and I.
      We are so grateful to have the chance to meet wonderful people like you through this site.

      Have a great weekend
      Jacky

  76. Great recipe!
    made this chili recipe at least dozen times.
    my favorite chili recipe of all time!
    I found some higher quality kidney beans at my local store.. didn’t know beans were any different.. and it makes it even tastier.
    The beans are meaty and creamy and even sweet.

  77. All your recipes look great and I can’t wait to try the Chili, but I have a question before I get started. What size pot should I be using to accommodate the recipe above? And if I have a small 3 qt. Pot, or should I adjust the recipe?
    TIA

    1. Hi Ryan,
      thank you for your kind words and question 🙂

      This recipe should work fine by reducing about 25%.

      The cooking time will be the same.

      Take care & have fun cooking
      Jacky

  78. I’ve tried numerous of your recipes and they have all been great. Thank you for sharing your recipes. Is it possible to replace the crushed tomatoes with tomato sauce? If so, how much tomato sauce should I use?

  79. Amy and Jacky, this recipe came out so good last time, my son has been bugging me to make it again. Today was my second time. This time, I had the Red Boat Fish Sauce, which I ordered from your link and Amazon delivered it a few days ago. P.S. bottle says to refrigerated after opening, but there was no seal on bottle, just open the cap, so wondering if it really needs refrigeration? I also used 93% beef so did add in the juice which had less fat. Just a wonderful Chili, really good. Thanks again. I forwarded link to my family for this recipe – will see if they are as huge a fan as I am now.

    1. Hi Michael,

      thank you so much for your kind words 🙂

      Fish sauce can be place in a dark & cold cabinet if the refrigerator is running out of space.

      Take care & have a great week!
      Jacky

  80. OH MY GOODNESS!
    This was delicious Amy & Jacky! Hubby and I are new to Instant Pot cooking and found your recipe to be very easy to understand. We did not add the Apple Cider Vinegar but did include the brown sugar.
    Well done you!

    1. Thank you so much for your kind words Christian 🙂

      Sorry for the delay in response as your comment was marked as spam by the robot somehow!

      Take care & have a great week
      Jacky

  81. Amy & Jacky, what a great Chili recipe, I was unable to find the fish sauce at my local grocery store, but did purchase the Red Boat via your link for next time, along with the brand of soy you listed. Chili was still great. In my house, wife doesn’t like spicy, and son likes extra spicy, so this came out mild enough for wife and son will doctor his up. I didn’t add the juice from ground beef since I used 80% and there would have been a lot of fat. I did add a bit more stock instead. I normally buy 90% but there was a great price on the 80%. Will have to look at more of your recipes, very nicely presented and explained.

    1. Thank you so much for trying the recipe Michael 🙂

      Glad to hear both your wife and son enjoyed it as well.

      Take care & have a great day!
      Jacky

  82. I would love to try this recipe, however I can’t have cocoa powder (caffeine gives me migraines). Can I just leave it out or sub in something else?

  83. Amy + Jacky! Thank you for you wonderful blog! I love how technical you are, and how you take the time to analyze and test — so helpful! I made this for supper last night and it was just as promised: fast, easy, DELICIOUS! Fish sauce in chili?! Who knew! I look forward to exploring more of your blog and recipes. With warmest regards,☺️

  84. SOOOO GOOOOD. I, OF COURSE, DIDN’T HAVE EXACTLY THE SAME INGREDIENTS BUT I WAS CLOSE AND THIS IS REMARKABLE. THIS WILL BE MY GO TO CHILI RECIPE. THANKS FOR WORKING SO HARD TO MAKE IT SO GOOD!!!

  85. I’ve been making chili for a lot of years and this is by far the best made today in my Instant Pot. Only added 1 can of kidney beans and used 2 lbs. of ground beef as it came in a 2 lb. tube. Love your recipes & thank you.

  86. I can’t recall if I commented yet, sorry if this is a duplicate.

    This recipe is sooo good for being so simple I halved the recipe to use in a 3 qt mini. I have made this twice and used less cumin the second time. Both times I didn’t have the cocoa powder for the umami sauce. Instead I used half an ounce of unsweetened baking chocolate. I combined the ingredients in a sauce pan to melt the chocolate. I don’t know if this elicits the same taste or not but I’m not complaining! Everything turned out wonderful! I wish they sold cocoa powder in smaller quantities so I could try it!

  87. 2nd recipe We have tried with our instapot from you. Love it!!! Adapted it to my recipe cooking the second time only change was coffee and honey. Thanks again and please keep on doing what you do.

  88. Amy + Jacky, you did it again. Every recipe I have made from your site is a huge winner and becomes a regular in my household rotation. Thank you for sharing your inspirational personal stories and for testing and sharing amazing recipes. I always look forward to seeing new ones! You guys are the best. Whenever I try an instant pot recipe from another site, I regret it… never very good compared to yours!!

  89. Hi. Love this recipe. I made it today to bring to a lunch Potluck on Wednesday at work. How do I use the IP to reheat the chili? Thank you.

  90. Hi there,
    I want to make this tonight, but I am not sure about the step where you add back the “beef juice”. That’s really adding back in the grease, right? Everything about the recipe sounds great except for that. Is that an essential step or can I leave it out or sub something?
    Thanks!

    1. Hi Amy,

      thank you for your kind words and question 🙂

      hehe, it is adding back the fat. It gives the chili some smoothness, body, and flavor. You can leave it out or sub it with a little more chicken stock if you like!

      Take care & have fun cooking
      Jacky

  91. I’ve made many chili’s and this one was the best by far. I substituted ground chicken for the beef, so I used beef broth instead. Superb!

  92. I made this last night, and it turned out great. I used turkey instead of beef, and I forgot to add the brown sugar, but it was still excellent (and I don’t like added sugar anyway). Next time, I’m going to kick up the spicy and probably add chopped carrots for a little sweetness instead of using the brown sugar.

    It was super easy to make, and, of course, clean-up was a snap.

    This was my first time visiting and using your site. I look forward to seeing all the other deliciousness you’ve shared!

  93. Fish sauce in chili?!

    Just kidding Jacky + Amy. For the skeptics out there, you’ll see fish sauce in many of the recipes here where you wouldn’t expect to see it, but it really is an amazing ingredient. In moderation it just adds a delicious flavor boost in just about any savory recipe. I was familiar with it before but am definitely using it more now. (fish sauce Bolognese anyone?)

    This was easily the best chili I’ve ever made since I haven’t made it that many times, but it was also one of the best chilis I’ve ever eaten. And it was so easy it felt like cheating.

    I did start with dried red kidney beans though (canned felt like cheating a little too much), and because I was afraid of possible toxins (look it up) I precooked the beans (about 35 minutes + natural release). It took longer but not much more effort.

    I didn’t try the vinegar–next time–and didn’t bother with the brown sugar (I eat too much sugar anyway). Flavor was still amazing.

    I got the burn indicator also, but I ended up just finishing it on sauté and it turned out amazing. I have a new Instantpot Ultra by the way.

    Thank you Amy + Jacky! I still love cooking things outside of the Instantpot, but your recipes have opened up a whole new world for me!

    1. Hi John 🙂

      Hope you have been doing well. Thank you once again for your kind words!!

      Fish sauce is such a secret weapon in many good restaurants around the world!

      Thank you for sharing your cooking tips using dried red kidney beans.

      Take care & have a great week
      Jacky

    1. Hi Philip,

      thank you for your question 🙂

      This chili will re-heat really well. Hope you do well in the cook-off *Finger Crossed*

      Have a great weekend
      Jacky

  94. This is, without a doubt, my favorite chili recipe! I used 2 tbsp of store-bought chili powered and added an extra 1 tsp of plain cayenne just because I like things a little spicier. Finished with brown sugar as recommended. So much umami! Perfect for a cold night!

    Thank you so much for all of the recipes you test, perfect and share. Your website is my go-to for all things Instant Pot!

  95. My own chili used to be my signature dish until I came across this one.

    *AWESOME*

    However, unless you saute for 10-15 min after the result is quite runny. Not sure why. Also, be very cautious with the chili powder, this dish turns out way more spicy than a pan version would. The cider vinegar is a *must-do*, it adds so much flavor to the recipe, it’s uncanny!

    I’ve yet to experiment further with this recipe, but so far the results are VERY promising. Thank you!

    regards from The Netherlands.

  96. I am very eager to try this recipe I just got my instant pot last Thursday and I am still learning. question why use the pressure cook setting instead of the chili setting or can I use the chili setting. Thanks

    1. Hi Melissa,

      thank you for your question 🙂

      We try to develop recipes so other electric pressure cooker users can enjoy them as well.

      The chili setting will also work, but the recipe was developed with the pressure cook button so it will work a little better:)

      Have fun cooking & have a great weekend
      Jacky

    1. Hi Nathan,

      thank you for your question 🙂

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Have a great weekend
      Jacky

  97. I made the chili for dinner tonight and it was sooo good!. I did not have any fish sauce and was to far away from store for tonight so I used Liquid Aminos and a dash of Worcestershire sauce. Thank you for another great recipe!

    1. Hi Eric,

      Thank you for your kind words 🙂

      It will be very close to the safety limit.

      I would recommend 1.5x instead.

      Happy New Year to you and your family
      Jacky

  98. I’m slowly working my way through your recipes! I made this chili last night, and it is wonderful. So flavorful and delicious! Really browning up the ground beef enhances the flavor a lot, and it’s not something I’ve done in the past, so thanks for that tip. 🙂

  99. I don’t usually comment, but this was so amazing I felt compelled to let you and your readers know. The only thing I did differently was to use a marinara sauce instead of crushed tomatoes because I happened to have it on hand. Other than that, nothing. This will be a staple for sure!

  100. I just bought a new Instant Pot Ultra (6Q) and tried out this recipe because my mom and sisters love their Instant Pot Duo Pluses and this chili. Unfortunately, I’ve gotten the ‘BURN’ message three times now. I followed the directions carefully, made sure to properly deglaze the bottom of the pot, left the crushed tomatoes layered on top without mixing them in and, before adding the tomatoes at the end, even added some additional chicken broth (beyond what the recipe called for) because my low-fat ground beef did not release much liquid. After the first time I got the ‘BURN’ message, I added another 1.5 cups of broth to ensure that the issue wasn’t a lack of liquid, but I ended up getting the same ‘BURN’ message a few minutes after the pressure cooker setting start cooking. The third time, I was really frustrated and added 2 whole cups of broth to guarantee that it wasn’t a liquid issue, but that proved unhelpful as well.

    Is it possible that this recipe doesn’t work well with the Instant Pot Ultra or that, perhaps, the Ultra has an issue or a lower threshold for its ‘BURN’ message to appear than does the Instant Pot Duo/Duo Plus?

    1. Hi Ana,

      Thank you for your question 🙂

      Some of our readers have reported the latest batch of Instant Pots are more sensitive with the Burn message.

      This could explain why you are getting The Burn Message 🙁

      Happy New Year to you and your family!
      Jacky

  101. Great recipe! I decided to use dried kidney beans and soaked them over night. I cooked the beans before adding them but wondering if I can just add the soaked beans in the recipe instead of processing before hand and let the 10 minutes of chili cooking finish the beans. The precooked beans seemed too soft and I like a firmer bean. Also used a smoked brown sugar and fire roasted crushed tomatoes for more flavor. Will make this again!

    1. Hi Peggy,

      If you soaked the beans overnight, I would try adding the beans to the chili and cook the whole thing for 15 minutes + natural release.

      Happy New Year to you and your family!
      Jacky

  102. Hi! This looks amazing, and I’ve just ordered the fish and soy sauce you recommend, so I can make this soon. My one question is about the cocoa powder – I only have dark cocoa powder. Should I use 1/2 teaspoon instead, or does it not matter?

    I am super excited about this recipe!

  103. Hello! Loved the chili recipe. Made it tonight for my first recipe in the IP. My hubs isn’t a huge fan of tomatoes. If I cut the tomatoes in half – what could I substitute it with?

    1. Hi Julie,

      thank you for your question and kind words 🙂

      No substitute is needed if you are cutting off half of the crushed tomato.

      Happy New Year to you and your family!
      Jacky

  104. Hi there! First, I would just like to say that I have tried so many of your recipes and love them all! I always go to your site for anything I am looking to cook! I would like to use a chuck roast for this recipe instead of ground beef. I am goin to cut the roast into small pieces. Would that change the cooking time? Thanks so much!

    1. Hi Jessica,

      thank you for your kind words!

      The cooking time will change. It will depend on how small you are cutting them in to.

      For reference, 2″ cubes will take 32 minutes + natural release and 1″ cubes will take roughly 22 – 25 minutes + natural release.

      Happy New Year to you and your family!!
      Jacky

  105. I’ve made this 3 times in 4 days already because it’s SO YUMMY! However, it would not pressurize any of the three times (I just simmered it for a few hours) even when I added about 1/2 c. extra water. I do use about 2# ground beef per recipe and chop/mash the beans, which I layer on the very top. What can I do to get it to pressurize? (I know my PC is working fine because I use it for other recipes that cook as expected.)
    Also, a question out of simple curiosity: Why use chicken stock instead of beef stock?

    1. Hi JtheLaw,

      So happy to hear from you again 🙂

      Thank you for your kind words. Which model of pressure cooker are you using?

      Store-bought chicken stock usually tastes a lot better than store-bought beef stock. That is why we decided to use chicken stock as most people don’t have homemade stock on hand.

      If you have homemade beef stock, I would recommend that one 🙂

      Have fun cooking & Have an amazing weekend!!!
      Jacky

  106. I subbed ground turkey for the ground beef and it was delicious. The depth of flavors added by the umami mixture was just amazing. Definitely a new favorite in our house!

  107. Hi Amy! I don’t want to use canned beans. How can I use dried beans? Should I soak first? Or soak and cook first (as use as a one for one replacement for the canned beans)? Thank you!

    1. I actually just made the recipe with dried beans (soaked). I increased the liquid (added additional 2 cups for 2 cups of dried beans) and the pressure time to 15 min.. would probably be better with 20 min since some beans were a little firm. It was thinner than usual but it can be reduced.

  108. Just made this chili and it is definitely the best I’ve ever made! Excellent flavor, and nice and thick. My family loved it! I look forward to trying more of your recipes.

  109. I’m using my IP Ultra today making chili and I see the graph going across but my little piece on the top is not jiggling. Should it be a constant jiggle? It says cooking. This is my first time using my IP.

  110. Really great recipe! This is a fantastic chili that I will definitely make again. I’m starting a Whole30 diet so I made the following tweaks:
    – no beans
    – added a diced potato, 1/2 diced green pepper, 1/2 diced red pepper
    – coconut aminos instead of soy sauce
    – no brow sugar to season

    Next time, when off Whole30, I’ll make it exactly as written.

    Thanks for sharing!

    1. Thank you for your kind words and share your substitutions with us on how to make it Whole30.

      Happy New Year & we wish you and your family a super healthy year in 2018!
      Jacky

  111. Hi, I plan to try this tomorrow but have a couple of questions before doing so. I usually puree the beans before adding them to chili (an old mom trick to hide them when the kids won’t eat beans). Can I do that with this recipe or will it be too thick for the IP? I assume I’d need to layer the puree on top with the tomatoes. Also, the chicken stock I have is salted. Can I skip adding salt to the ground beef in the initial step to make up for that, and maybe use some brown sugar at the end if needed? Is there any heat to this chili once cooked? With the jalapeno seeds removed I know it should be mild heat if any, but I have a picky eater who won’t tolerate even mild. Thank you so much for your quick individual responses to the many earlier questions and comments. It takes some real dedication to answer every one as quickly and completely as you do. Is it possible to add a small condensed question/answer section for each recipe (extracted from the ones in the comment section) on your website so we don’t have to scroll down and scan through every comment to find them, and so previously answered questions aren’t repeated?

    1. Hi JtheLaw,

      thank you for your kind words, question, and suggestions 🙂

      I agree. You will probably want to layer the bean puree on top with the tomatoes.

      With salted chicken stock, tasting and adjusting is the key. I would skip the salt to the ground beef and 1 tablespoon of fish sauce. If it is not salty enough, you can always add another tbsp of fish sauce at the end.

      I would consider this chili as mild heat. Give the picky eater a bite, I think he will like it 🙂

      As for a small condensed Q & A section, we will have to think about it as the posts are quite long already!

      Happy New Year & Have an amazing weekend with your love ones
      Jacky

  112. I usually adapt recipes to make them my own, but al of these reviews had me precisely measuring to follow your directions precisely and boy was I ever pleased!! This is a great chili! I usually love a little pasta in my chili, but with recipe I’ve decided this is my favorite tomatoe based chili! Thanks so much for sharing. I have subscribed to your recipes and I am excited to see what is in store for me in this regard. Hats off to the two of you!

    1. Hi Karen,
      Thank you so much for trying out the recipe 🙂

      As someone that loves to fine-tune everything, I understand how hard it is to not make any adjustment to a recipe or to adapt it.

      It means so much to us!!

      Happy New Year & Have a wonderful weekend
      Jacky

  113. May I add my 5 star review to this popular recipe? It was delicious, even with alterations I had to make, which shows how adaptable the recipe is. Like a few others, I used ground turkey, and omitted the beans (cooking low carb for a diabetic family member), but I think with all the flavours in the dish, anyone would be hard pressed to even realize that I used ground turkey. Thank you for another great recipe!

  114. This is the best thing I have made in my Instant Pot so far and definitely the best chili I have ever made, hands down. I followed the recipe as written with the exception of adding three 15 oz cans of beans and a little more chicken stock. It was delicious. Can’t wait to try your other recipes. Thanks!

  115. Hi,
    I found your site whilst searching for recipes for my new Instant Pot which I got for Christmas. I follow a Slimming World diet and your Chilli looked low fat and easy for a first time dish. Made it today and have just eaten it. It was delicious. I struggled with how to turn it onto pressure cook but worked it out (sort of) but later noticed the video!!!! 🙂

    1. Hi Philip,

      Congrats on your new Instant Pot and thank you so much for your kind words.

      Happy to hear the video is helpful!!

      Merry Belated Christmas & Happy New Year
      Jacky

  116. Hi there!
    You might seriously look into using a better quality of ground beef. It is not supposed to be that color. Try shopping with a local farmer. Ground beef should be deep red, not pink. Something is wrong with what you have there. It kind of scared me!

    Otherwise, I’m looking forward to the recipe.

    Thank you.

  117. Amy + Jacky, Just found your website while searching for Instant Pot chili recipes, (actually, I think your site was the first I saw), and am so glad. I have joined your site for your recipes, and just finished this one. Substituted ground venison (as I have several pounds needing to be used), but changed nothing else!!! So much flavor, my husband and I both enjoyed it! I did all a small dollop of plain yogurt to mine instead of cheese, and it was marvelous. Can’t wait to see more of your IP recipes. I got 2 IP’s from Santa, a little early, and can’t wait to make new recipes. Thank you for all of your hard work, and research. Clean looking website, too, BTW!

    1. Thank you so much for your kind word Diana 🙂

      We are glad to have you on our site!!!

      We wish you & your loved ones a Merry Christmas & many blessings to come in the New Year!

      Please take care
      Jacky

  118. have developed a severe allergy to shellfish therefore have to avoid anything that may be cross-contaminated with shellfish…which includes fish sauce. What can I substitute fish sauce with? Anything??

    1. Hi Natalie,

      I would substitute the fish sauce with another tablespoon of light soy sauce.

      Please take care!

      Merry Christmas & Happy Holiday to you and your family!
      Jacky

    2. My wife is allergic to shellfish. Red boat 40N is not only a premium flavor fish sauce, it does not contain shellfish. I do a lot of Thai dishes that use it and she has never had a reaction.

  119. I’m sorry if someone’s already asked this question, but if I double the recipe, is the cooking time still the same?

    Thank you!

  120. Just joined the cult of pot (picked one up over black friday) and made this recipe as my inaugural dish! DELICIOUS! It was exactly how I imagine a chili should taste. BF loved it too. Looking forward to trying more dishes from your site!

    1. Welcome to the Instant Pot Cult and thank you so much for your kind words Joanna 🙂

      Merry Christmas & Happy Holiday to You and Your Family!

      Please take care
      Jacky

  121. I made this in my stovetop pressure cooker – your recipes usually work very well.

    Not this time – and it may be my fault. I used whole tomatoes instead of crushed, and I should have broken them up with a spoon to release the juice inside.

    Even before I added the tomatoes, the mixture of meat, onions/garlic and spices looked too thick. So for good measure I added another half cup of liquid, dumped the tomatoes on top and crossed my fingers.

    Should have added more, it scorched badly – I poured off the chili on top and can likely salvage it. It just seems with this T-Fal I need more liquid for almost every pressure cooker recipe.

    So my caution: if it looks too thick, it is!

    Thanks for all your recipes and testing.

    1. Hi Miles,

      thank you for your kind words and feedback.

      Not sure if this is the problem, but stovetop pressure cooker should be heat over medium to medium high heat instead of high heat to get it up to pressure. Then it should be dial to low heat to maintain the pressure.

      Merry Christmas & happy holiday to you and your family Miles!

      Please take care
      Jacky

    2. Just reach in and squish them with your hand. It’s much more satisfying. Did you stir in the extra 1/2 cup. The liquid has to be on the bottom.
      Bring to steam and then lower to barely simmer to maintain pressure.

  122. Just took my new Instant Pot out of the box and… Feeling a bit discouraged. Followed your directions for the chili. At final stage, I locked the lid on, turn the pressure release to “seal” and pressed “Pressure Cook”, then the +/- to 10 min. After a bit, the pot beeped three times and (I assume) began to cook. After about 8 minutes, the digital read out said BURN. I immediately hit the cancel button. Even at that point, the float was not up. I opened the pot and it was boiling inside. I guess I’ll just let it sit overnight and see what it looks like tomorrow.
    I’m wondering why it said Burn, after just 8 minutes cooking. Also, why the float button neve came up. Any suggestions would be appreciated.

    1. Hi Michael,

      Thank you for your question and sorry to hear what happened.

      Sounds like the liquid was too thick or the bottom of the pot was not properly deglazed and the Instant Pot couldn’t generate enough steam to get up to pressure.

      For thick ingredients such as tomato paste, they should really be layer on top of everything without mixing.

      Let us know if you have more questions. You know where to find us 🙂 !

      Take care & have fun cooking
      Jacky

    2. I’ve made this recipe 4-6 times now and it continues to burn every time… baaah… I’ve tried using the chili and the low pressure instead and same result… do i need more liquid on the bottom?

    3. Hi Deryl,

      Thank you for your question.

      Was the liquid too thick at the bottom?

      Make sure to fully deglaze the bottom of the pot and layer the thicker paste-like ingredients on the top without mixing them in.

      If that doesn’t work, add in about 1/4 cup more chicken stock and adjust the seasonings.

      Which model are you using as I would like to test it directly. Thanks!

      Happy New Year & Have a wonderful week!!
      Jacky

  123. Hi,
    I will be trying this recipe but I’m in a No Sugar Added group so will need to forego the brown sugar. Do you have suggestions on how to make up for the lack of brown sugar? I am allowed to use a small amount of honey or maple syrup in my recipes.
    Thank you.

  124. I am planning on making this chili recipe tonight as it sounds amazing! Short notice and all the kids are coming for dinner (7 adults & 1 teen). Can I double the recipe? I have the IP 8qt duo.

    1. Hi Angelique,

      thank you for your question 🙂

      You can double the recipe in the DUO80 without changing the cooking time.

      Have a great time with your family tonight!

      Take care & have fun cooking
      Jacky

  125. Hello Amy and Jacky! Thank you for these amazing recipes that use real food and proven cooking techniques but are adapted for the ease of the Instant Pot! Anyhow I do have a question about the beans. I noticed one person asked about the amount to use. You list “2 cans” (19 oz). To clarify: does this mean to use 2 of the 19 oz cans of beans for a total of 38 ounces? The only kidney beans I can find are in 15.5 or 16 ounce cans although Progresso makes a 19 ounce can for other varieties. Thanks again for this clarification!

  126. Hi,
    I bought an Instant pot on Black Friday and I’m afraid (don’t ask me why!) to use it b/c what if it doesn’t meet my expectations. Anyways, I will be using it this weekend for the first time and I’m hoping to make the chili. I have dried kidney beans at home, do I let the beans soak overnight and follow the recipe the same?
    Thanks for the response.
    – Christina

    1. Hi Christina,

      Congrats on your new Instant Pot. Why are you afraid? (Just kidding 🙂 )

      You will probably want to increase the cooking time to 15 minutes and then natural release for soaked kidney beans.

      Take care & have fun cooking
      Jacky

  127. I just purchased an Instant Pot on cyber Monday. This was the first meal I made in it. Oh my, it is delicious! All those flavours really blend well and taste magnificent. I served mine topped with a double blend of cheddar cheese and a side of garlic toast.

  128. This recipe is excellent! The only “change” I made was to add chopped cilantro as a garnish. Chopped avocado would be excellent as well. This will definitely be a recipe I will make in the future.

  129. Hello, ladies, I love your recipes! My MIL always adds pasta to her chili so it’s a family tradition and I’d like to add some to this recipe, but I’m not sure what to do. The pasta that I have on hand is orzo. Would I have to adjust the cooking time/liquid, and how much orzo should I use? I’m thinking maybe half a cup of orzo but not sure if it would suck up all the liquid and cause the chili to scorch. Also not sure which layer to add the pasta to . . . stock, maybe? Thanks so much.

    1. Hi Roxanne,

      thank you for your kind words and question 🙂

      I would probably cook the orzo on the stovetop and stir them in at the end.

      This way you have more control over both the chili and the pasta.

      Take care & have fun cooking
      Jacky

  130. Great recipes! Already made both of the pork chop ones and they came out as advertised!

    Question on the browning process in this recipe- how do you remove the beef water that gets released? Is it as simple as picking up the hot pot- mid sautéing? Isn’t it very very hot to pick up?

    -Andy

    1. Hi Andy,

      thank you for your kind words on the pork chops 🙂

      Yes, picking it up when you see a lot of beef juice has been released will be ideal. The pot doesn’t get too hot, but you can use a silicone glove or oven mitt to pick it up just in case.

      Take care & have a wonderful week
      Jacky

  131. Loved it so much!! We have venison in the freezer now after hunting season, so subbed that and frozen jalapeno, as we had buckets from the garden this summer.

    But my hubby and 3 children, ages 10,8,4 gobbled it up happily. Ymm, ymm! Thanks for sharing the recipe. Going to pin it too, so others may see it and enjoy!

    1. Thank you so much for sharing the recipe Manic Mommy! 🙂

      Venison Chili sounds so yummy. I am sure I would gobbled it up happily as well!

      take care & have a great week
      Jacky

  132. I made this for the first time, and, as anticipated from all the comments, it was delicious. In fact, last night our friends hosted a Chili Cook Off- and out of 8 different Chilis, this one had the top score!! So, thank you! I won a growler of local beer, I’ll have a drink in your honor. 🙂 Now I expect friends to be buying an Instant Pot of their own, and immediately asking for this recipe. (I’d prefer to give this 5 stars, but input will only allow me to enter 4!)

  133. Hello! Can this be made in the 3 qt Instant Pot? Or how can this recipe be adjusted to do so. What is the advantage of using light soy sauce vs soy sauce with less sodium? Does it impact the taste profile? Also – where can I find the unsweetened cocoa powder? Is it those packages for hot cocoa? I just got my Instant Pot mini and can’t wait to start making your recipes!

    1. Hi Tina,

      Congrats on your new Instant Pot Mini & thank you for your question 🙂

      For this recipe, you may have to half all the ingredients. Light soy sauce is like regular soy sauce so it will be a lot more savory. If you are using low sodium soy sauce, you will have to adjust the seasoning with more salt at the end.

      Unsweetened cocoa powder can be found in the baking section of grocery. It is usually in a can.

      Take care & have fun cooking
      Jacky

  134. Looking forward to making this recipe when I get home from work. Unfortunately I don’t have garlic cloves and won’t have time to stop at the grocery store. Can I substitute in Garlic Powder instead? If so, how much do you recommend, and should I still add it in at the same point in the recipe? Thank you!

  135. Thank you so much for the quick reply, Jacky!!!! But sorry, was a little confused by what you meant by “Make sure to layer the can of crushed tomatoes with all the juice on top” – were you referring the the diced tomatoes which I plan to use instead of the crushed tomatoes? Thank you again!!!

  136. This looks so good!! If I leave out the beans, and sub out the crushed tomatoes for one 14.5oz can diced tomatoes, then should I change anything with the cooking time and/or amount of broth to use? Thank you so much!

    1. Hi Tanuja,

      thank you for your kind words and question 🙂

      The cooking and amount of broth will remain unchanged. Make sure to layer the can of crushed tomatoes with all the juice on top. Do not mix.

      Take care & have fun cooking
      Jacky

  137. Another beaut recipe and the flavours were amazing.
    I even made my own homemade spice for this chilli.
    Thank you so much for all your beautiful recipes. They really are 5 star. I haven’t had a dud one yet and I have made over 15 of your dishes.
    Cooking your recipes makes me feel so good inside.
    I have always loved to cook and your dishes have been inspirational for me.
    The best thing about your dishes is the simplicity of them.
    They are easy and interesting to make and when I have finished making them, I feel like a super cook.
    You have given me so much confidence in the kitchen and for this alone I thank the both of you.
    I wanted to give 5 stars but would only let me post 4.

    1. Thank you so much for your heart-warming message Julie 🙂

      So glad to have you visiting our website and using our recipe!

      Happy Belated Thanksgiving and take care

      Keep In touch
      Jacky

  138. I have come to rely on your site for a lot of my daily recipes. The testing you do reminds me of some of my favorite chefs. I do have one question, how would you double this recipe? It seems that doubling the fish sauce could be tricky as it could be to much. I figured just going with one extra tablespoon but wanted to ask you both first.

    1. Hi Jeff,

      thank you so much for your kind words 🙂

      In theory, if all the ingredients are doubled, the fish sauce can be doubled too.

      Since fish sauce have different level of saltiness, the sure way is to taste the chili after pressure cooking and see if you will need the fourth tablespoon of fish sauce.

      You can add the fourth tbsp at the end to adjust the seasoning 🙂

      Take care & have a great weekend
      Jacky

  139. I am militant when it comes to following instructions for new recipes, which is why I found myself hunting down cocoa and fish sauce today. Obtaining the unsalted stock required a trip to a different grocery store. And then it turned out the safety seal was broken, so I had to make yet another trip.

    Imagine my horror when I realized — halfway through your recipe — that I had no chili powder on hand.

    So, I improvised a bit, and it came out absolutely amazing. I look forward to attempting it again with all ingredients on hand 🙂

  140. Hi! We just got an instant pot TODAY and are so excited to make this chili but I’ve literally never used one. What does “natural release” mean?

    Thanks!

  141. WOW! I’ve tried a ton of chili recipes and this is up there with the best I’ve ever had. I added a tiny bit of heat with three chopped Serrano peppers and a dash of some extremely hot pepper puree and I could not have loved this any more. I’ve put fish sauce into my curries and other dishes, but never chili. Trust me when I say I’m a convert now. Absolutely excellent. Thanks for sharing this recipe!

  142. I am from Texas and have been making chili forever. I tried this last night as it was so quick, usually mine takes hours simmering on the stove. Plus, I had all of the ingredients on hand 🙂 I followed the instructions as per the recipe, with a can of roasted crushed tomatoes and used Gerbhardt’s chili powder (1.5 T) which is my favorite. The chili was very good, but my husband and I felt it was missing something. I always add beer to mine, so I added about 1/2 c. of beer and another Tblsp or slightly less of the chili powder. I let it cook just a little longer on the stove to meld the flavors.. This made it just fantastic for us. Is there any problem with adding the beer in the beginning? I use a stove top pressure cooker and have tried many of your recipes – they are all winners!!! Bought my daughter an 8qt. IP last Christmas – thank you! BTW, your pot roast recipe is amazing !!!

    1. Hi Marta,

      thank you for sharing your cooking experience with us and kind words 🙂

      Beer can be added in the beginning without any problem.

      Take care & have fun cooking
      Jacky

  143. Oh my, oh my! Bought my fish sauce today just so I could make this chili. The comments were so enticing I HAD to give it a try . . . and. . . . it is every thing good that is said about this recipe. Fabulous, I’m following you for certain. Thank you so much for your work and sharing.

  144. First and foremost…This is by far the BEST chili I’ve ever eaten…and ever made! So, thank you for that! It is now the ONLY “recipe” I use! Well, I follow them all loosely…but, this one turns out great EVERY TIME! No matter what….

    With all that said, how do I get that delicious smell out of the lid!? Every time I make it … the smell seems to linger in the lid…a lot longer than I’d like (read I tried making your yogurt recipe the next day..and yeah…chili yogurt!)

    I’d love to hear if you have any tips or tricks on how to get the smell out…(vinegar?)

    Thanks in advance!
    Ruth

    1. Hi Ruth,

      thank you for your kind words and question 🙂

      We usually use one ring for savory and another for sweet stuffs.

      Some of our readers have used vinegar or put the ring under the Sun to get the smell out.
      You can also store the Instant Pot with the lid upside down to air out the sealing ring.

      Take care & have fun cooking
      Jacky

  145. Trying this tonight for the first time — came across the recipe a couple of times recently. In fact, I believe it may have been this recipe that inspired me to try fish sauce in a conventionally cooked pot of chili a while back, although I don’t remember it making an appreciable difference in the flavor that time.

    Anyway, as I got into browning the meat and prepping the other ingredients I couldn’t find my cocoa powder or my soy sauce, so I substituted a dash of poultry seasoning for the soy and some brewed coffee for the unsweetened cocoa powder.

    I also had some sweet red and yellow bell peppers to use up so I diced them up with the onion and garlic and sautéed them with the meat. They helped deglaze the pot once they became tender and released liquid.

    The fragrance is wonderful right now as it’s pressurizing. I’ll report on the result once it’s done.

    # # #

    Getting impatient as it depressurizes. Smells so delish. I may cut it off at 10 minutes. Maybe 15. Some hungry people here. Undecided whether I’ll do brown sugar or cider vinegar yet. We’ll see how it tastes when the lid comes off.

    # # #

    Depressurized 21 minutes and couldn’t stand to wait anymore. It’s thin but tasty. I added some brown sugar and will let it cook down a tad.

    # # #

    Good with the brown sugar, although the bell peppers I added probably give it more than enough sweetness and perhaps a bit of a sour note too. Very nice. It tastes like a pot of chili cooked for many hours the conventional way. I think this batch was too acidic to add vinegar and wouldn’t have benefited from it, probably because of the added bell pepper.

    Alrighty this recipe’s a keeper. Better than anything I can do on the stovetop in the same amount of time, and other than the fish sauce it doesn’t differ much from ingredients I would normally use. I often add a few poblanos or bells or Anaheims. It’s definitely kicked up a notch, and I don’t know whether it’s fish sauce or pressure cooking, but it’s notably better than usual.

    1. Thank you so much for kind words & sharing your cooking experience with us Alex 🙂

      Great to see your thoughts on the cooking process!!

      Take care & have fun cooking
      Jacky

  146. Hi there,
    I plan on making this tonight but I have a silly question. You say to use 2 cans of kidney beans (19oz). The can of kidney beans I purchased is 15.5 oz. Should I just use one?

    Thanks!

  147. I made this chili according to your recipe except I cooked dry red beans the day before and used those instead of canned. The results were wonderful as far as taste, texture and consistency. But it never did reach pressure. When I started the pressure cooking for 10 minutes I wondered about not having enough water to reach pressure, and sure enough that was the case. The instant pot began the count down and when it got to two minutes left, I noticed that there was no pressure. I opened the pot and found it simmering nicely with good consistency (with just slight scorching on the bottom). Still love the chili! 5 stars for the result.

    1. Hi Cyndie,

      It’s so nice to hear from you again 🙂

      Thank you for your kind words and using our recipe. It does sounds like it didn’t have enough liquid or the liquid was too thick to generate enough pressure.

      Take care & have fun cooking
      Jacky

  148. Do you drain the kidney beans before incorporating or do you add the liquid in the can to the recipe as well? Thanks in advance!

  149. First, this is a REALLY, REALLY great recipe. I had no clue what to expect (really fish sauce?). I held true to what you asked and it was amazing. I did add the vinegar and loved the flavor.
    I let mine render for quite awhile wait I g for family to arrive.
    My mother in law, who cannot tolerate much spice, went for 3rd helpings. My other family members loved it as well. There was none left. Also, generally spicy or heavy dishes leave you running for a tums later in, my family commented on how they didn’t need any of that.

    I’m not sure how I lost the heat (spicy) but this flavor made up for the lack of heat. I kept adding a few more dashes of chili powder at the end.
    Really a great recipe, so thank you so much for posting this!!
    I hope you post other unique recipes in the future with fish sauce as I really enjoyed adding that and then watching the befuddled faces of my family on “You put what in this?!” They LOVED it!
    Thanks again!!

    1. Hi Amanda,

      thank you for your question and trying our recipe 🙂
      It will work as some of our readers have omitted the beans in this recipe with success.

      Take care & have fun cooking
      Jacky

  150. I just came across this recipe today and am always looking to try a new chili recipe. While I have soy sauce I may try and sub Maggi for the soy sauce. I’ll still use the fish sauce too.
    I’ll have to make two batches though as I like my chili spicy and no one else in the house does.
    Can’t wait to try this.

    1. Made this a few hours after I posted and it turned out great. I used ground pork instead of beef, as well I substituted Maggi seasoning for the soy sauce. The only other substitution/omission I made was not salting the meat since it was pork as well as the Maggi substitution. I figured with those changes it would be too salty.

      It turned out great. I think this is my new go to chili recipe. Umami bomb. I kept the heat mild and just added Serrano peppers as a garnish to mine. I may try some other adjustments in the future just to play around but this was so good. Thank you.

  151. I have made a LOT of chili and have to say this was the most flavorful recipe I have ever made. Thanks for sharing such a great recipe!

  152. This looks so good. It is a must try. Questions though, the amount of the spices listed, is that the amount before or after grinding?
    Also, could I use dried beans and add more liquid and time?
    Thanks much, Bonnie

    1. Thank you so much for your kind words Bonnie 🙂

      The amount of spices listed is after grinding.

      I would recommend cooking the dried beans separately before cooking the chili as it has acid that can prevent the beans from cooking properly.

      Take care & have fun cooking
      Jacky

  153. Hi! Would this work as a freezer meal? Freezing all components at the point before pressure cooking them all together? Thanks!

  154. I made this tonight and wow! I was a little skeptical with the fish sauce and unsweetened cocoa powder but intrigued enough to try this chili. It is delicious. Definitely
    will make this again and again. I did not have chili powder, so added chili flakes and also used ground cumin as I didn’t have the seeds. Im sure it would be even better using the seeds and chili powder. Also did not drain the meat juices as I wanted a soft meat, not crunchy. Came out really good

  155. Hi, I want to make this tomorrow and I have an 8qt instant pot. I was wondering if I could double this recipe in it, with a total of 4 pounds of beef (instead of 2-3). Would I need to adjust the time? Thank you so much, I look forward to trying it!

    1. Hi Klaudia,

      thank you for your question 🙂

      I would recommend doing 1.75x the recipe as doubling the recipe may exceed the safety limit.

      You will not have to adjust the time for this.

      Take care & have fun cooking
      Jacky

    2. So I made the chili, made it in two batches, each with 2 pounds of beef. All in all, it took about 4 hours for me to do the two batches because I didn’t want to risk overfilling my pot. I didn’t have fish sauce so I just added a little more soy sauce. After I made the first batch, I realized I would’ve liked more chunky pieces so I used diced tomatoes instead of crushed. When I finished, I mixed the two batches together so it half crushed half diced, which was a good texture for me. Tastes good!

  156. I love your recipes! Keep them coming! I plan on soaking my beans overnight, and then using them for this recipe. Would the cooking time be the same or longer since the beans were previously dry? Thank you!

    1. Thank you so much for your kind words Holly 🙂

      If you are using kidney beans, it will take roughly 10 – 12 minutes after an overnight soak!

      Take care & have fun cooking
      JAcky

    2. How can I make this vegetarian? I really want to make this but I want to leave out the ground beef.

  157. I made this tonight. It was perfect, just like the chili we used to have, marvelous! And I used the coconut aminos you suggested as a gluten free alternative to the light soy sauce. Thank you very much for your hard work.

    1. It’s great to hear from you again Morgan!

      Thank you so much for your kind words

      So happy to hear you liked the recipe 🙂

      Take care & have fun cooking
      Jacky

  158. I’ve tried making chili in my Instant Pot several times and every time the countdown starts before the pot reaches pressure, even after adding extra liquid. Luckily it’s chili, so it’s hard to mess up, but do you have any tips for this? I’m guessing the temperature sensor detects part of the batch as very hot and starts the countdown, but it’s not mixing so the overall temperature is far too low.

    1. Hi Justin,

      thank you for your comment and question 🙂

      The liquid is probably too thick. I would layer the thick sauce you are using on the very top without mixing it in.

      Take care & have fun cooking
      Jacky

  159. I made this last night for a couple girlfriends and my husband for dinner. I’ve never cooked for these friends before, but this recipe had such rave reviews, it seemed fool-proof.

    I did a few alterations – I used 2 lbs ground turkey instead of beef, omitted the oregano (apparently I ran out and haven’t replaced it), and didn’t add in any sugar or vinegar at the end. I also did not add the “turkey juice” back in because it looked mostly like grease. I used green bell pepper instead of jalapeno because one friend is sensitive to spice, and pinto beans instead of kidney.

    Even with the modifications – this was AMAZING. I couldn’t even tell I was eating turkey, and the flavor profile has a ton of layers. Everyone loved it, and even went back for seconds! I will definitely be making this again. Thank you for such a fantastic recipe, I can’t wait to try others 🙂

    1. Hi Beth,

      So happy to hear this 🙂

      Thank you so much for your kind words and sharing your cooking experience with us.

      Take care & have fun cooking
      Jacky

    2. I’m on the same boat used turkey and there wasnt any meat juice so I had nothing to scoop out. I also didn’t have oregano or sugar. Used black bean and kidney bean. Even with all the modifications it was ?

  160. Made this last night and it was a big hit!!! Very different from other chilis I’ve made and my daughter said it was probably her favorite of all. It tasted like it had been cooking all day! Love the umami punch! I used the 365 San Marzano fire roasted tomatoes and they added an extra layer of flavor. Served with just a jazzed up box of Trader Joe’s corn bread. Started with frozen ground beef that I cooked in the IP – I didn’t think it would work but you couldn’t tell that I didn’t start with fresh! Thank you so much – I love your site and never write comments but just had to say WOW!

    1. Hi Steph,

      Fire roasted tomatoes are excellent addition for the Chili!!

      thank you so much for your kind words 🙂

      Take care & have fun cooking
      Jacky

  161. This. Was. Amazingly. Delicious. It was a hit wth our entire family, from toddlers to grandparents and everyone in between!

    Like another commenter, this recipe was the first thing I made wth my new Instant Pot cooker. I’ve never even used or owed a pressure cooker before so this is all me to me. This chili recipe has directions that are clear and easy to follow, so I felt fine jumping right in, and the results were amazing.

    I had to make a few small changes due to what I had on hand. Instead of fish sauce (didn’t have any, no time to go buy it!), I substituted wth a mixture of equal parts Worcestershire sauce (because, anchovies… umami… I figured it would be a pretty good sub) and Trader Joe’s “coconut aminos.” I used “light” soy sauce. 2 lbs of ground beef (needed to stretch it a little to feed more people). 2 cans of crushed tomatoes — a total of 29 oz — one of them was “fire roasted wth green chilies, one was plain organic. No onions – I added about a Tbsp of onion powder instead.

    The changes were all small and I doubt they changed the final result much. One day I’ll try the recipe exactly as written, If I can remember to pick up some fish sauce at the store, lol. But honestly, it was SOOO GOOD the way we made it, that I think it will be good either way and we’ll make it again no matter what. 😉

    Thanks for this awesome recipe. You’ve given me confidence to dive into trying more pressure cooking recipes. I’m already looking over your website to try more of yours!

    1. Congrats on your new Instant Pot Poppy!!! We are so happy to hear the result 🙂

      Fire roasted tomatoes are always a good choice for chili.
      Thank you so much for your kind words and sharing your cooking experience with us 🙂

      take care & have fun cooking
      Jacky

  162. My Instant Pot arrived today. The first thing I made was this chili. It was soooo good! My husband kept raving as did I. I used turkey and omitted the jalapeño because I forgot it at the store. We usually like 5 star hot but we didn’t add a thing after the first taste. Thank you for such a great easy to make recipe. It’s a repeater!

    1. Hi Kimi,

      Congrats on your Instant Pot and your first meal 🙂

      So happy to hear the reaction from your husband!

      Thank you so much for your kind words and review on the recipe

      Take care & have fun cooking
      Jacky

  163. So, I am still in love with this recipe. I make it at least once a month, if not more. Lately I have been making it with ground turkey – 2.5 lbs of turkey and I double the umami sauce, leave everything else the same – and you can’t even tell the difference (and I normally hate ground turkey in anything). I also use ground cumin because I don’t have a good way to grind the cumin seeds yet. This recipe will be a staple in our house for years to come ?

    1. Hi Courtney,

      So happy to hear from you again! Hope you have been doing well for the past few months 🙂

      “High Five” for doubling the umami sauce :)!

      Take care & have fun cooking.

      See you around
      Jacky

  164. I made your chili and my husband loved it! Much less time than my old recipe (3 hours). I think I won’t add back the drained liquid and fat next time, too much fat for my taste. This recipe is a “keeper”.

  165. Made this recipe tonight.

    Strange thing happened. It actually started to count down before the pin sealed? I was a bit concerned I’d lose too much liquid through evaporation but then at 7 min in countdown it sealed. Since this recipe had a natural release I’m sure it will still be fabulous.

    Do you have any idea why this would happen? Have you ever had this happen?

    1. Hi Heather,

      It’s great to hear from you again. Hope you have been doing well 🙂

      thank you for your question ?

      One of the followings may have been the reason.
      The liquid may have been too thick or the sealing ring may not be seated properly.

      Take care & have fun cooking
      Jacky

  166. This recipe looks wonderful and I can’t wait to try it (perhaps this afternoon!)

    My question is this: Will it work out ok if I substitute coconut amino acids for the light soy sauce? I am avoiding soy, even fermented, so I am hoping that this will not undo the umami. 😉

  167. Very flavorful chili, but a lot of work. I feel like by the time I was done browning, draining, sauteing, chopping, adding and mixing, I might as well have used my regular dutch oven method. But I do love the flavor!

  168. Love this chili! I actually didn’t use the fish sauce or chili powder. Also, I only used diced tomatoes rather than sauce. Oh, and I used one can black beans and one can kidney rather than two cans of kidney beans. This is all because I didn’t have all these ingredients. But it came out soooo yummY! Just curious though..do you have nutrition facts for your recipe at all?

    1. Hi Pink,

      thank you so much for your kind words and review on the recipe 🙂

      We have started adding nutrition info to our newest recipes!

      take care & have fun cooking
      Jacky

    2. I figure it’s about 475-550 calories per serving based on adding up the ingredients and dividing up.. your mileage may vary depending on how much beef you use. I tend to go a bit heavier on the beef (1.75LB). Make this once a week everyone LOVES it
      1289 sodium
      48.1 protein
      24.6 fat
      8.6 sat fat
      38.2 carbs
      12.7 fiber
      8.8 sugar
      127 cholesterol

  169. I’m excited to try this reciepe but cannot use the fish sauce 🙁 (allergy). Do you have a recommended substitute? AT worst I will just leave it out. Thanks.

  170. Hi, With all the rave reviews I am definitely going to try this recipe! Is it possible to make 1.5 or a double batch in my 5L Instant Pot? A single batch won’t be enough for the 8 teenagers here tomorrow!

    1. Hi Jennifer,

      thank you for your kind words and question 🙂
      1.5 times the recipe will probably be as much as I would make in a 5QT Instant Pot.

      Take care & have fun cooking
      Jacky

  171. This is the BEST chili I’ve ever made and I’ve been making chili for over 50 years!!! Who knew that cocoa and fish sauce were the secret, not me. I did add 1cup garbanzo beans since we’ve always liked the combination of red kidneys and garbanzos. And I used ground turkey plus 1 teaspoon Better than Beef Bouillon. Thanks again for such a keeper recipe for my beloved IP!!

  172. I would love to try this recipe. Before the Instapot, I would throw everything in the crockpot in the morning and slow cook the meal for 8 hours and it’s ready when I get home from work. Can I use this recipe, (and any others such as pot roast, etc) cook with Instapot as directed in the morning, and leave it until dinner time, since it automatically goes to keep warm mode after cooking?
    Tracy

    1. Hi Tracy,

      thank you for your question 🙂

      It will work for the chili. For pot roast, it is best to cook and serve as the meat will become drier and tougher as time goes by.

      take care & have fun cooking
      Jacky

  173. I made this tonight for my family and we all loved it, even my picky 9 year old son! It was my second recipe using my new Instant Pot and I’m hooked. Thank you for the great descriptions and helpful information. I will most certainly be trying many more of your recipes!

  174. Oh boy Jacky & Amy – yet another great recipe. We made this with ground turkey – what flavors – so enjoying fish sauce and soy sauce! So happy we discovered your recipes months ago. We continue to be amazed by the dishes we try. All get added to our “Make Again” file! 🙂

  175. Hi Jacky,
    I said cooking the beans first then adding them to the chili as if I was using canned beans works best for because I have forgotten, every single time, to soak the beans over night. When I realize my mistake I found it easier to just cook the beans in the instant pot and use them that way. I will try it the other way one day if I remember to soak my beans.
    Thank you for the great recipes.

  176. I have been making this chili since December and it is now my go to chili. I love it. in December I asked about using dry beans and after some experimenting I found cooking the beans first and adding them to the chili works best for me. Also my grocery carries diced beef which I have been using instead of ground meat. I love the texture of it.
    Thank you for the perfect chili in the pressure cooker recipe.

    1. Hi Tiffany,

      It’s great to hear from you again. Hope you have been doing well!

      Thank you for your kind words and review 🙂
      Were the soaked beans undercooked when they were cooked at the same time with the chili?

      Take care & have fun cooking!
      Jacky

  177. I can’t wait to make this yummy chili!!! For the ground beef, do I use ground chuck?

    Thank you so much for sharing all of your wonderful recipes!!!

  178. Just made this. It is fabulous. Lots of flavors. Only difference was I used two pounds of ground beef (no 1.5 pound packages were available). I forgot to buy low sodium soy sauce so I subbed Braggs Amino Acids. I added approx 3/4 Tablespoon of brown sugar and one can of drained sweet corn after a ten minute NPR ( no lenghth of time for the NPR was given). I left my version just slightly runny. It was perfect!! My husband agreed. This recipe is fast and easy AND a keeper. I would give it five stars, but the website only allowed four stars??

    1. Hi Marilyn,

      thank you for your kind words and review! Our stars rating system is kind of buggy. I will change it to five stars to you.

      Just one note, Light soy sauce is different from Low sodium soy sauce 🙂

      Take care & have fun cooking!
      Jacky

    1. Hi Katie,

      thank you for your question. About 2 pounds of Roma tomatoes will do.
      The chili will come out more watery so you may want to filter out some of the tomato juice 🙂

      Take care and have fun cooking.
      Jacky

  179. This chili was amazing! Made it last week and savoured every bite. I’d never have thought to use fish & soy sauces in a Tex-Mex chili, but it works so well in bringing out the umami flavours. I’ve always incorporated a pinch of cocoa powder (and cinnamon) in my chilis, so I’m glad to see this recipe recommend it, as well!

    Instead of using generic chili powder, I used a homemade blend of ancho, New Mexico, cayenne, and chipotle chili powders, paprika, and a little extra garlic powder, cumin, and oregano. It’s much easier to tweak the spiciness by adjusting the amount of cayenne (which is the most intense of the 4 chilis), followed by the chipotle and New Mexico powders.

    I also used 1 can of red kidney beans and 1 can of black beans, just because those were what I had in my pantry; didn’t need to alter the cooking time at all.

    Also unexpected was the apple cider vinegar, but it brings an extra layer of depth and complexity to the chili. It went really well with homemade cornbread!

    All hail the Instant Pot 😀

    1. Hi Julian,

      thank you so much for the in-depth review and all the substitutions you did 🙂

      So happy to see you made chili paste from scratch as it will taste a lot better than generic chili powder.
      We were thinking of using chili paste from scratch for this recipe, but in the end, we went with an easier method.

      Take care & have fun cooking!
      Jacky

  180. I made this tonight for dinner in my IP, and it was amazing! I used lean ground meat and put half of the jalapeno in the chili for kick. I didn’t put in the apple cider vinegar. Garnished it with jalapeno, green onions, and diced avocados. Will definitely make this again. I’m sure it will be even better tomorrow! Thanks for posting this recipe. I love my Instant Pot! xoxo

  181. Really wanna do this recipe, but…

    …I no like beans in my chili. 😉

    If I subbed in corn, how would you go about incorporating it? 1:1 ratio of cans of corn to cans of kidney beans? Frozen corn? Would I need to adjust the time you think?

    If I only did 1 measure of corn to replace the 2 cans of kidney beans, would I need to add more tomato paste?

    Thanks!

    1. Hi Michael,

      Great to hear from you again 🙂
      hehe, I would probably increase the amount of ground beef to 2 pounds with a can of corn.
      The cooking time will not need any adjustment. I don’t think you will need more tomato paste, but please taste and adjust accordingly 🙂

      Take care & Have Fun Cooking Michael!
      Jacky

  182. Wow! This is seriously delicious. I used ground turkey instead of beef and it was still very flavorful. The fish sauce definitely adds depth and complexity to the flavor. This is going to be my new “go-to” chili recipe. Thank you so much for your work! Love your site and the amount of research that you put into your recipes.

    1. Hi Elizabeth,

      So happy to hear from you again! Hope you have been doing well.

      Thank you so much for your kind words and review on the recipe 🙂

      See you around and have fun cooking!
      Jacky

  183. I’m thinking about leaving out all the spicy components to make it palatable for my toddler… setting aside some for him… and then adding in the spicy ingredients and cooking together for a few minutes more. Do you think this would work? Is there any chance of over-cooking this chili? Thanks! Can’t wait to try it.

    1. Hi Dorothy,

      thank you for your question 🙂
      The flavor will take a slight hit, but it will work!
      The chili will be too thick to get up to pressure the second time so I recommend simmering (on Saute Low) the chili for about 10 minutes after adding the spicy ingredients 🙂
      Taste & adjust accordingly and have fun cooking!

      Happy New Year
      Jacky

  184. This was amazing! I always thought I had chili down pat but I decided to try it in the instant pot. And thank you, this truly brought chili to a whole new level for us. What an incredibly easy weeknight dish. Heated up the next day is even better! Your recipes have been my go to since I basically day one of instant pot ownership (I ostensibly bought it for my wife but I’m now obsessed with it)

    1. Hi Fleetwater,

      Glad to hear you liked our Chili recipe 🙂
      thank you for your kind words and positive feedback.

      Let us know if you have any questions!
      Happy New Year & Have Fun Cooking
      Jacky

  185. Hi! I made this today for lunch. It was super awesome. I was sick all week so I just had chuck roast (which I chopped up small) and no beans. You two are the best!

    1. Hi MaKettle,

      Great to see you here again.
      Thank you for writing this review 🙂
      Hope you have enough rest and fully recovered!

      Take Care & Have Fun Cooking
      Jacky

  186. Made this in the crockpot and on stove top very good flavors. If you don’t like a sour or tart taste in your chili don’t add the Apple cider vinegar there’s enough acidic flavors going on from the other ingredients. Personal preference in the future is to omit it. Thank you for sharing this recipe we have enjoyed it.

    1. Hi Sue,

      thank you for your positive feedback and suggestions 🙂
      Glad to hear the recipe produces good flavor in the crockpot and on stovetop too!!

      Happy New Year & Have Fun Cooking
      Jacky

  187. Made this and my hubby said it was the best “bleepin” chili he’s ever had. Lol. I didn’t have any jalapeño and so I used a small can of diced green chilis. We also threw in a dash of garlic powder, onion powder and garlic salt. We ended up adding a cap full of apple cider vinegar at the end and then I added an additional 2 min on high.

  188. Wow — never post comments on recipes but this was REALLY good. Despite my InstantPot acting up and not sealing like it should, this turned out amazingly. Thanks for the very specific directions!

    1. Hi Michael,

      thank you so much for your kind word & feedback! Was it the sealing ring not seating properly?

      See you around!

      Happy New Year & Have Fun Cooking!
      Jacky

  189. This looks so yummy! I have one (maybe stupid) question. I only have kikkoman soy sauce, would this work for the light soy sauce?

    1. Hi Katie,

      thank you for your question.

      Kikkoman soy sauce can be used in place of light soy sauce.

      Make sure to taste and adjust 🙂

      Happy New Year & Have fun Cooking
      Jacky

  190. I am wondering why you didn’t use the button for the chili?
    I also noticed everyone uses the Manuel button for all recipes instead of the labeled ones for meat and chili etc.
    What are these buttons actually for ?

  191. This is honestly the best chilli I’ve had in my life. OMG. Amazing. I really really liked the emphasis on the umami flavours!! Made all the difference.

  192. This is a very good chili recipe that my whole family enjoyed. Thank you for posting it. We’re snowed in today so a warm bowl of chili was perfect for dinner. The Red Boat and the cocoa powder definitely add an extra depth to the flavor that is missing from my normal chili recipe. Thanks for the upgrading my chili game 🙂

  193. This was my very first Instant Pot recipe and it turned out perfect! I added 1 can of Pinto beans and 1/2 small can of diced chilies. It was very tasty.

    The natural release had me concerned because it took almost 40 minutes. I’m not a patient person, and eventually flipped the pressure release, but there wasn’t much left in there. I will make this recipe again. Thank you!

  194. I only have ground cumin at home. Can I use that as a substitute for the cumin seeds and how much do I need to use? Great step-by-step guide, will try out the recipe tomorrow!

    1. Hi Christine,

      thank you for your question. 🙂
      Yes, you can use ground cumin as a substitution! Please use 1 1/4 tablespoon.

      Happy New Year& Have fun cooking!
      Jacky

  195. I know that fish sauce is used in a lot of your recipes. Can you substitute something else? I am allergic to fish and even Worcestershire Sauce has fish in it. I’m Filipino and a lot of dishes my mom made she just omitted it, but a lot of her recipes did have soy sauce already in it. I’ve seen soy sauce as a substitute for fish sauce. What do you recommend?

    1. Hi J,

      thank you for your question.

      Not too many things can really replace fish sauce, but Filipino Soy sauce is a good substitution for fish sauce.
      Please use the same amount 🙂

      Happy New Year & Have fun cooking!
      Jacky

    1. Hi Binay,

      Sorry for the late reply. Somehow this comment got filtered out as spam by our system.
      I believe I saw you have already made it with ground turkey and no beans successfully 🙂

      Happy New Year & Have fun cooking!
      Jacky

  196. Could this recipe be doubled in the Instant Pot without running out of room? I’d like to make it for a slightly bigger group but hoping to do it in one batch without going over the recommended capacity for the Instant Pot. Thanks!

    1. Happy new year Jennifer!

      thank you for your question. Doubling will be over the limit in a 6QT Instant Pot.
      The most I would recommend is 1.5x the recipe. Make sure to natural release!

      Have fun cooking
      Jacky

  197. Thank you this awesome recipe! My friend raved about it when she used the recipe and thus, it is currently cooking in my instant pot. The question I have is that in your list of ingredients, it is stated that apple cider vinegar is optional but I did not read in the directions where I would add this optional ingredient. Can you please advise? Thanks so much!

  198. Jacky – you made me get up and go look – yes, it was the Three Crab fish sauce! I forgot to mention, I also picked up a mortar and pestle too while I was there. 🙂

    1. Hi Robin,

      Hehe XD! Your friend has good taste!! Three crab is probably the next brand I would recommend after Red Boat. Mortar and Pestle is so useful!

      I wish you a wonderful 2017!!
      Jacky

  199. Made this tonight for our New Years Eve dinner. So very good, probably the best chili I’ve made. I did cut back the chili powder to 1 TBS, since we don’t care for spicy chili. Met a friend of mine at the local Asian market to help me pick out a good fish sauce, and then we had lunch at a local restaurant afterwards. They didn’t have Red Boat, so he made a recommendation of one he and his wife use. Oh, and I forgot the brown sugar, but it was still very good! Added a dollop of sour cream on top of our bowls – so yummy!

  200. This was my first recipe using my Instant Pot. If it is on the saute setting from browning the meat, do I leave it on that setting to pressure cook for 10 minutes or am I supposed to cancel and change the setting to soup/broth? Also, are there any tips for removing the ground beef juices from the instant pot?

    1. Hi Laura,

      Congrats on your new IP!

      You will have to press cancel and click on manual and set the time to 10 minutes.

      All you have to do is take out the inner pot from the Instant Pot and pour out the juice and put the inner pot back into the Instant Pot to continue with the recipe 🙂

      Have fun cooking!
      Jacky

  201. Excellent with great flavor! Only change is I omitted the fish sauce because I didn’t have any. I’m curious though, what’s the difference/advantage of cooking this in the Instant Pot vs. in a regular pot on the stove?

    1. Hi Marie,

      thank you for such a positive feedback!! It will take about 30 minutes more to get all the flavor to infuse together in a regular pot with this recipe 🙂

      Have fun cooking!
      Jacky

  202. Best chili I’ve had…my mom agrees…easy and delicious! Made it with ground venison. Thank you for sharing this wonderful recipe!

  203. This was my first instant pot recipe, and I’m hooked. I will definitely come back to this site for new and interesting recipe ideas. ?

    1. Hi Courtney,

      Congrats on your new Instant Pot!
      Thank you for your comment & positive feedback 🙂
      Do let us know if you have any question!

      Have fun cooking
      Jacky

  204. I’d like to try this using stew meat instead of ground beef. What would the cooking time look like for that? I’ve made several of your recipes and each has been a huge hit! Thanks!!

    1. Hi Allison,

      thank you for your kind comment and question 🙂

      It depends on which cut of beef and the thickness of the stew meat.

      Most store-bought stew meat are usually done in 10 – 12 minutes + natural release.

      If you are using 1.5 inches thick chuck roast stew meat, it will take 32 minutes + natural release 🙂

      Have fun cooking!
      Jacky

    1. Thank you for your kind words Bitton! Glad you enjoyed the Pressure Cooker Chili Recipe.
      Have fun cooking & wish you & yours a Merry Christmas & Happy New Year 🙂
      Amy

    1. Hi Lynnette,

      thank you for your question 🙂

      Most of the fat are poured off When we poured the beef juice into a small mixing bowl in step two.
      You can skim off the fat from the beef juice at this stage.

      Have fun cooking!
      Jacky

    1. Hi Norma,

      thank you for your question.
      I would use soak about 1.5 cup of dried kidney beans overnight and use them 🙂

      1.5 cup of dried kidney beans will weight roughly 20oz once they are cooked.

      Have fun cooking!
      Jacky

  205. Does it matter what size pressure cooker you have – I have a 12 qt and I am thinking that these recipes would be ok in it.

  206. I am new to the pressure cooking scene and have always been intimidated by memories of my mom’s past unfortunate experiences with her PC. Despite this, purchased my IP in July and have only used it three times-twice repeating same recipe cause experienced no mishaps. Now, after reading and re-reading your user infos and watching the informative videos I am eager to really step it up and attempt this recipe. Thank you!!

    1. Hi Lei,

      thank you for you comment 🙂

      There is a slight learning curve to pressure cooking, but I am sure you will master it very soon.
      Let us know if you have any question about this recipe or pressure cooking 🙂

      Have Fun Cooking
      Jacky

  207. This looks fantastic and I will be trying it later. I like to use dry beans. Should i cook them first and add them to the chili as I would canned beans or is there a way to add dry beans, soaked or not, to the recipe?

    1. Hi Tiffany,
      Thank you for your question 🙂

      I would recommend soaking the kidney beans overnight to ensure they are cooked properly.
      Kidney beans take about 10 minutes + natural release to cook in the pressure cooker. So it will be perfect to add them to the chili as instructed for the canned beans 🙂

      Have fun cooking!
      Jacky

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