How to Make Instant Pot Chili



2 pounds beef chuck cut into 1 inch pieces

1 teaspoon salt

1 teaspoon black pepper

2-4 tablespoons vegetable oil

1 cup diced onion

2 cloves garlic

1 14.5 ounce can beef broth

2 15 ounce cans red kidney beans, rinsed

1 14.5 ounce can crushed tomatoes

2 4.5 ounce cans green chilies

3 tablespoons chili powder

2 tablespoons tomato paste

1 teaspoon ground cumin

2/3 cup finely crushed tortilla chips

Shredded cheese cilantro, sour cream for serving




  1. the beef with salt and pepper. Select "browning/saute" on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the beef in small batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer browned meat to a plate and set aside.
  2. Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender. Add the garlic and saute 1 minute more.
  3. Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in beef.
  4. Lock the lid in place. Select high pressure and 25 minutes cook time.
  5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
  6. When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken.
  7. Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.