Instant Pot Chili
by Chris Moody · published November 2026
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Beef, two kinds of beans, tomatoes and a good hit of spice, pressure-cooked so it tastes like it simmered all afternoon. A little cocoa powder deepens the flavour without making it taste of chocolate.
Adapted from Dinner at the Zoo.
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Beef & Onions -
Beans & Spices -
Finished Chili on Spoon
Ingredients
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For the chili
- 2 tsp olive oil
- 2 lbs ground beef, 90% lean
- 1 whole onion, finely diced
- 1½ tsp minced garlic
- 28 oz diced tomatoes, one can, do not drain
- 24 oz tomato sauce, three 8-ounce cans
- ¾ cup beef broth
- 2 TBSP chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp cocoa powder
- 1 tsp granulated sugar
- 1½ tsp kosher salt
- ¾ tsp ground black pepper
- 15 oz kidney beans, one can, drained and rinsed
- 15 oz pinto beans, one can, drained and rinsed
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Toppings (optional)
- shredded cheese
- tomato, diced
- green onion, sliced
- sour cream
Instructions
Brown
Set a 6-quart Instant Pot to Sauté on the More (high) setting and add the olive oil.
Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
Stir in the onion and cook about 3 minutes, until softened.
Pressure cook
Add the garlic, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and both kinds of beans.
Lock the lid and cook on the Chili/Beans setting for 20 minutes. No Chili/Beans button? Use Manual on high pressure for the same time.
Release the pressure, either quickly or naturally.
Serve
Ladle into bowls and top with cheese, tomato, green onion and sour cream, or whatever you like.