Instant Pot Chili Con Carne
A versatile and budget-friendly one (instant) pot meal that you can make in less than an hour.
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There is nothing like a steaming bowl of chili to warm your heart and your soul. A dish that has a long history dating back to the 19th century, the name “chili con carne” translates to chili with meat in Spanish. Or what we refer to as comfort in a bowl.
Chili con carne was a staple for cowboys and settlers who needed a hearty and nourishing meal to survive the harsh conditions. The combination of ground meat, chili, beans, onions, and peppers is not only delicious, but it also provides a good source of protein, fiber, and vitamins.
Start by sautéing the peppers, onions, and garlic in an instant pot (or multi-cooker). Then, throw in the ground beef, spices, and rice. Bring it to a simmer with some beef stock, shut the lid, and let the cooker do its thing. The stew will be ready in less than half an hour. Add a can of kidney beans and voila, your chili is ready. Top with sour cream and serve with corn chips on the side.
Don’t worry if you have leftovers too, this dish gets better with time. The flavors will meld and deepen as the chilli rests in the fridge, making it even more delicious the next day. You can also freeze the remaining and make burritos, nachos, or pies with it.
Today, chili con carne is a popular dish that’s enjoyed around the world. There are several different variations, but we have adapted our recipe so that you can easily make it in an instant pot or multi-cooker. No need to watch over the stove or worry about burning the stew, and cleaning up after is a breeze!
So the next time you need a quick, delicious, and nourishing meal, look no further than our Instant Pot Chilli Con Carne. It is guaranteed to satisfy!
Instant Pot Chilli Con Carne
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 ¼ lb ground beef
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Pinch of dried chili flakes (adjust to your heat preference)
- 1 cup long grain white rice or basmati rice
- 1 can diced tomatoes
- 4 cups beef broth or stock
- 1 can kidney beans, drained
- 1 teaspoon salt
- ½ teaspoon raw sugar
- Pepper to taste
For Garnish / Topping:
- 2 cups sour cream
- 1 pack (9.25 oz) corn chips
- 1 lime, cut into wedges
Preparation
- Set your Instant Pot (or multi-cooker) to the sauté setting. Add the olive oil, onion, garlic, and bell pepper to the pot. Sauté until lightly caramelized then add the beef.
- Add the cumin, paprika, oregano and chili flakes. Then add the tomato and rice. Stir well to combine.
- Pour in the beef broth or stock. Let it come to a simmer and close the lid of your Instant Pot (or multi-cooker). Set it to pressure cook on high for 10 minutes. (cooking times may vary depending on your specific model of Instant Pot or multi-cooker)
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Open the lid and stir in the kidney beans. Depending on the rice you use, if it’s too dry, you can add a bit more broth or water.
- Season with salt and pepper to taste. Serve warm with a wedge of lime, sour cream and corn chips.