Instant Pot Chilli Con Carne
This Instant Pot chilli con carne delivers deep, smoky flavour in under an hour. Ground beef, black beans, and a punchy spice blend pressure cook into a thick, satisfying bowl that tastes like it simmered all day. A true weeknight winner.
Equipment
- 6-quart Instant Pot or electric pressure cooker
- Wooden spoon or silicone spatula
- Cutting board
- Sharp chef’s knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red onion chopped
- 3 cloves garlic minced
- 1 large red bell pepper seeded and diced
- 1 large jalapeno pepper seeded and diced
- 1⅓ lb ground beef
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- ½ cup tomato sauce
- 15 oz. canned black beans drained and rinsed
- 1 teaspoon jalapeño powder or finely diced pickled jalapeño
- 1 teaspoon chilli paste such as sambal oelek or harissa
- ½ teaspoon garlic powder
- 1 teaspoon paprika powder
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon salt adjust after cooking
Instructions
- Set the Instant Pot to Sauté mode and allow it to heat for 1 minute. Add the extra virgin olive oil and chopped red onion. Cook, stirring occasionally, for 3-4 minutes until the onion is lightly golden.
- Add in garlic and cook for an additional minute.
- Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until browned with no pink remaining. Drain any excess fat if needed.
- Add tomato paste and sauce, and cook for 2 minutes.
- Add the beef broth, black beans, brown sugar, jalapeño powder, chilli paste, garlic powder, paprika, dried thyme, cayenne pepper, and salt. Stir well to combine, scraping any browned bits from the bottom of the pot. Secure the lid and set the steam release valve to Sealing.
- Select Pressure Cook (or Manual) on High Pressure and set the time to 20 minutes. The pot will take approximately 8-10 minutes to come to pressure before the countdown begins.
- When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully turn the steam release valve to Venting to release any remaining pressure. Once the float valve drops, remove the lid. Stir the chilli and taste for seasoning. Serve hot with your favourite toppings.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months — thaw overnight in the fridge before reheating.
- Make-ahead: This chilli tastes even better the next day as the spices meld. Make a double batch on Sunday for easy weeknight meals.
- Substitutions: Swap ground beef for ground turkey or a 50/50 beef-pork blend. Use kidney beans instead of black beans. Replace jalapeño with green bell pepper for a mild version.
- For thicker chilli, remove the lid after cooking and simmer on Sauté mode for 5-10 minutes to reduce the liquid.
- Drain and rinse canned black beans before adding — this removes excess sodium and prevents a murky liquid.
Nutrition
Serving: 1servingCalories: 573kcalCarbohydrates: 31gProtein: 35gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 107mgSodium: 1194mgPotassium: 1211mgFiber: 10gSugar: 8gVitamin A: 2113IUVitamin C: 63mgCalcium: 94mgIron: 6mg
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