Instant Pot Chili

On many instant pots you will see a chili/bean setting. This button is only used for when you are cooking with dried beans in liquid. In this recipe, I am using canned beans, not dried, so you don’t want to use this setting here. In general, when cooking with dried beans, you’ll have 3 setting options depending on how soft you want the beans. So if making chili with dried beans, you will need to add additional liquid since the dried beans are going to soak up that liquid and double in volume.

Cocoa powder adds a richness and depthless of flavor that can compliment a spicy chili. It is one of those controversial ingredients you will love to add or hate to add. I don’t have it in this particular recipe, but if would like to try it, you would add about a tablespoon of unsweetened cocoa powder your pot of chili.

If you fell your chili has too much liquid after cooking, turn on the Sauté mode for several minutes, stirring occasionally to thicken before serving. In addition, you can add a little bit of corn meal and stir (start with about a tablespoon).

For this recipe, I prefer to use a leaner ground beef. It produces less grease so you probably won’t have to drain hardly any grease at all after it cooks. But you could certainly use a fattier meat if that is what you have on hand.

If you are not a fan of black beans you can just add another can of kidney beans in its place or even pinto beans.

Not if you have enough liquid. This is important. With any instant pot recipe, you need enough liquid in the pot for it to come up to pressure and to keep from getting that dreaded “burn” notice on your instant pot.

This can be stored in the refrigerator in an airtight container where it will keep for up to 3-4 days. This can also be frozen, to do that let you chili cool all the way and then place in a freezer bag. This will keep in the freezer for up to 4-6 months. To defrost, remove to refrigerator overnight and then you can reheat in the microwave or on the stove.