Instant Pot (Pressure Cooker) Firehouse Chili packed full of flavor and ready in less than 30 minutes.
Instant Pot Chili
Chili is so simple to make in a pressure cooker and it’s so flavorful. Making chili in the Instant Pot is not only quick but it tastes as if it has been simmering all day.
It’s perfect in the cooler months but I make chili all year round! There’s something about the flavors of chili powder, cumin, and other warm flavors that are comforting no matter the time of year.
Quick 30 Minute Meal
When there’s not much time to get dinner ready, a quick 30-minute meal such as this Instant Pot Firehouse Chili brings not only flavor but nutrition to the table.
It’s so easy to pick up some fast food for the family but there’s nothing that beats a homemade meal! Even better, a quick homemade meal that doesn’t sacrifice flavor.
Another delicious quick meal is this Instant Pot Cheeseburger Soup. It’s kid-friendly and really cheesy!
A delicious Asian dish that is ready in less than 30 minutes is this Instant Pot Garlic Sesame Beef & Rice. This favorited Mongolian dish is sweet, savory, and one the family will love. Plus, the rice is made using the pot in pot method, making it a complete meal.
Instant Pot Firehouse Chili
There are only a few simple steps to making chili in the Instant Pot. The first step is to saute and brown the ground beef. The leaner the beef that is used, then the smaller amount of (or no) grease that will need to be drained.
To cook the veggies and add more flavor to the beef, the onions, peppers, and garlic are added to the beef during the saute step.
Once the beef is drained, the chili powder, coriander, cumin, salt, and oregano are added to the beef.
Next, the beef broth is added and then layered with the kidney beans and the stewed tomatoes. It’s important NOT to stir the ingredients together and just layer them.
This will help prevent a BURN message on your pressure cooker.
Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 10 minutes.
Allow the pressure to naturally release for 10 minutes once it’s done cooking and remove the lid.
At this time, you will determine if a cornstarch slurry is needed to thicken the chili a bit. The cornstarch slurry is created by mixing together water and cornstarch until it’s smooth and adding it to the pot when it’s on saute mode. Just a few minutes stirring the chili with the slurry will thicken the chili.
- 1 lb ground beef, lean
- 1 onion, chopped
- 1 green pepper, chopped
- 2 15 oz cans kidney beans, drained and rinsed
- 1 15 oz can stewed tomatoes, undrained
- 2 cups beef broth
- 1 1/2 tbsp chili powder
- 1 tbsp coriander
- 1 tbsp cumin
- 4 cloves garlic, minced
- 1 tsp oregano
- 1/2 tsp salt
Slurry (To thicken chili)
- 1/3 cup cornstarch
- 1/3 cup water
- Set the Instant Pot to Saute and add the ground beef, garlic, green peppers, and onions. Drain grease if necessary.
- Sprinkle in the chili powder, coriander, cumin, salt, and oregano.
- Pour in the beef broth, and layer with kidney beans and stewed tomatoes. DO NOT STIR.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 10 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes before releasing any additional pressure.
If needed: Create a slurry by combining the cornstarch and water together and setting the Instant Pot back to SAUTE and adding the slurry. Stir the slurry into to chili and allow to saute for 2-3 minutes for it to thicken.*
*Adding cornstarch directly to the Instant Pot will cause the cornstarch to lump together and not break down properly in the chili. Adding the water to cornstarch and creating a slurry will prevent this from happening.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 1103mgCarbohydrates: 47gFiber: 10gSugar: 9gProtein: 35g