Instant Pot Chipotle Chili (Pressure Cooker Chili Recipe)

Instant Pot Chipotle Chili is the easiest and fastest way to make chili at home. It's spicy, homemade, comfort food that will keep you warm and makes for a great one pot family dinner. Leftovers taste even better the next day!

Course Main Course

Cuisine Mexican

Diet Halal

Prep Time 10

Cook Time 40

Total Time 50

Servings Portions

Calories 569kcal

Author Richa

Ingredients

1 tablespoon Vegetable Oil
500 grams Ground Beef
1 Onion finely chopped (large )
6 Garlic Cloves minced
½ teaspoon Chipotle Chili Powder
1 tablespoon Red Chili Powder
1 teaspoon Oregano
1 teaspoon Cumin Powder
2 Chipotle Chillies in Adobo Sauce chopped roughly (this refers to two chillies from the can)
2 cups Pasta Sauce or canned or fresh tomatoes
1 cup Dried Kidney Beans soaked overnight
1 cup Water or Broth
Salt to taste
Avocados Crushed Nachos, Lime Juice, Soup Cream, Cilantro

Instructions

Switch on the saute function on your Instant Pot and heat oil. Once the oil is hot, add the ground beef and saute the meat for a 2-3 minutes. Work in batches to brown the meat. Spoon off any extra fat. Add the onions and garlic and saute for another 2-3 minutes.
Add the chipotle powder, chili powder, oregano, cumin powder, chipotle chillies, pasta sauce, drained kidney beans, water (or broth) and salt. Mix well, close the lid and turn the valve to sealing. Use the manual setting to cook the chili for 30 minutes. After 30 minutes let the pressure release naturally.
I like to let the chili sit for an hour and then reheating it before serving. But you can always serve it immediately topped with your favourite toppings!

Notes

The Instant Pot or any electric pressure cooker for that matter takes a few minutes to preheat when you put it in pressure cooker mode. This means that if you are pressure cooking something for 30 minutes, you should add an extra 5-10 minutes as pre-heating time
If you seriously want to brown your ground meat, you will have to cook it in batches because the walls of the Instant Pot and the size of its base sort of start steaming the meat instead of browning it. But honestly, I didn't have the patience to brown the meat in batches, and still loved this chili, and couldn't see a major difference
Use dried beans to make your chili because the pressure cooker does all the work. So you can skip the canned stuff and go natural. Its important though to soak your dry beans overnight and rinse them before making this Instant Pot Chipotle Chili because soaking beans makes them easier to digest
I used a basic pasta sauce here because my chili recipe anyway called for some oregano, onions and garlic. I know thats really unconventional but trust me, the flavours were a bomb and the final chili didn't taste Italian at all. You can absolutely substitute this with canned tomatoes or fresh tomatoes
Manual Release vs. Natural Release: I let the pressure release naturally because I was in no hurry. I made this chili in the afternoon for dinner later that night because chili always tastes better after a few hours, but if you are in a hurry, you can do a quick release or manual release of pressure

Nutrition