Instant Pot Chili Con Carne-– It’s cold outside! What better way to warm up than with a big bowl of Instant Pot Chili Con Carne? This delicious Mexican dish is ready in under 30 minutes and can be made vegetarian or vegan. Get the recipe for this hearty, filling, and healthy meal that will make you feel good all over.
Instant Pot Chili Con Carne, there is nothing better on a cold night than a bowl of hot Instant Pot Chili Con Carne. With chunks of beef, kidney beans, onions, tomatoes, and a hint of chocolate on top. It’s the ultimate comfort food.
I love a great bowl of chili. I mean, it’s a one-pot meal, and with the Instant Pot, there is hardly any cleanup. Wash the Instant Pot Bowl, and you are done.
Everyone has a different chili recipe. I grew up with this one, so I just changed a few things so the recipe would work in the Instant Pot. This brings me back to my childhood when my mother would have a hot pot on the stove to simmer in those cold New England Winters.
Suppose you love a great Instant Pot Soup Recipe. In that case, some of my favorites are INSTANT POT ITALIAN WEDDING SOUP, INSTANT POT COPYCAT PANERA’S BROCCOLI, AND CHEDDAR SOUP, INSTANT POT CURRIED PUMPKIN SOUP, and INSTANT POT CHICKEN POT PIE SOUP.
What Is Chili Con Carne?
Chili is a delicious dish that you can make in many different ways, but what is chili? Chili con carne means “chili with meat,” It usually consists of beans, spices, beef or pork, and tomatoes. It originated from Texas, where cowboys would carry dried peppers to help them on their long journeys. You can mix mixed peppers with other ingredients to make a hearty meal for the men on the trail.
What Is The Difference Between Chili And Chili Con Carne?
Chili and chili con carne are delicious, spicy dishes that can be served as a soup or a main course. What is the difference between them? Chili con carne traditionally contains beef and chili powder, while chili could have meat (chicken, turkey), beans (pinto beans), and ground cumin. The differences in ingredients make for different flavors!
Ingredients Needed For Chili Con Carne Instant Pot
It’s that time of year again when the weather is cold and chili sounds like the perfect comfort food. If you’re looking for a quick and easy version, check out this recipe for Chili Con Carne Instant Pot. It only takes about 30 minutes to make, and it’s sure to warm you up on a chilly day. Plus, it’s a great way to use all of those leftovers in your fridge. So gather up your ingredients and get cooking!
- Corn tortillas: You can also use flour tortillas.
- Olive Oil: Or use any high-heat oil, to prevent smoking.
- Bottom Round Roast: Other meats that you can use are below.
- Kidney Beans: Use either cooked kidney beans or canned kidney beans, drained.
- Seasonings/Spices: Salt, Minced Garlic, Chili Powder, Ground Cinnamon, Chiptole Chili, and Oregano.
- Onions: Use diced white or sweet onions.
- Tomato Paste: Helps to thicken the soup
- Soy Sauce: Use low-sodium soy sauce.
- Diced Tomatoes: Use either freshly diced or canned tomatoes (drained)
- Semi-Sweet Chocolate
- Serve with: Corn, sliced scallions, radishes, or flat-leaf parsley
How To Make Instant Pot Chili Con Carne
Instant Pot chili con carne is the perfect dish to make on a cold winter day. This recipe is easy to follow, and the end result is a delicious and hearty meal that everyone will love. Best of all, you can have this dish ready in just 30 minutes! So if you’re looking for a quick and easy dinner option, be sure to give this Instant Pot chili con carne recipe a try. You won’t regret it!
Grind the corn tortillas in a food processor, and blend them until it’s crumbs.
Place one tablespoon of olive oil into the pressure cooker and hit saute. When the oil heats up at 1/2 of the meat, then brown it on all sides (about 5 minutes)
Then remove that 1/2 of the meat and add the other 1/2 and 1 tablespoon of olive oil. When all of the meat is browned, and removed from the Instant Pot, add the chopped onions and garlic, and olive oil (1 tablespoon). Saute for about 3 minutes until it’s softened.
When the onions and garlic are softened, add the rest of the ingredients (except for chocolate, which you keep for last) and the meat back into the Instant Pot.
Place the lid onto the Instant Pot and set it to manual high pressure for 25 minutes. Let the pressure naturally release. When it is done, stir in the chocolate, and mix until it’s all melted. Spoon into bowls and garnish as you wish.
Pro Tips:
- Searing The Roast: I sear the sides of my roast, which I feel gives it a great flavor, with hardly any effort. The meat is then really flavorful.
- Alternatives For Kidney Beans: If you do not like kidney beans, switch them up for pinto beans, or any other beans that you love, some great options are black beans or red beans.
- Add Some Heat: If you like a spicy chili add some hot sauce or serve the hot sauce with the chili.
How To Store Leftover Instant Pot Chili Con Carne
This makes for amazing leftovers if you have any leftovers. chili con carne:
Let the chili cool to room temperature, then place the leftovers into an airtight container. Place the container into the refrigerator. It will last about 3 to 4 days. After that, dispose of any leftovers.
What Are Some Great Toppings For Chili Con Carne?
There are so many ways that you can dress this up, or if you even want to have an Instant Pot Chili Party, here are some great toppings to serve it with:
- Shredded Cheese
- Sour Cream
- Tomatoes
- Tortillas
- Avocados
- Green Onions
Is Chilli Con Carne from Texas?
Tex-Mex Chilli Con Carne is a popular dish that originated in the U.S., but there are many variations of this recipe found all over the world, including some South American recipes containing chocolate and cinnamon. It’s so common to find different versions of this dish around the globe, that it begs the question: where did chili con carne originate?
What To Serve With Chili Con Carne
I love serving it plain, but you know what works amazing well with Chili is Cornbread, here are some of my favorite cornbread recipes:
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Is there anything more comforting than a big bowl of chili on a cold day? This Instant Pot chili con carne is the perfect winter meal. It's hearty, filling, and packed with flavor. Best of all, it's quick and easy to make thanks to your trusty Instant Pot. So skip the take-out and rustle up a batch of this delicious chili instead!
- 2 6 inch corn tortilla
- 4 teaspoons olive oil
- 2 1/2 pound bottom round roast cut into 1 inch pieces
- 16 ounces kidney beans drained
- 1 teaspoon salt
- 2 medium onions peeled and diced
- 1 clove garlic peeled and diced
- 1 tablespoon chili powder
- 3 tablespoons tomato paste
- 1 tablespoon chopped chipotle chili, canned in adobo sauce
- 1 teaspoon oregano
- 1 teaspoon soy sauce
- 1 teaspoon ground cinnamon
- 28 ounces diced tomatoes
- 1/2 ounce semi-sweet chocolate
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Grind the corn tortillas in a food processor, blend them until it’s crumbs.
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Place one tablespoon of olive oil into the pressure cooker and hit saute.
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When the oil heats up at 1/2 of the meat, then brown it on all sides (about 5 minutes)
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Then remove that 1/2 of the meat and add the other 1/2 and 1 tablespoon of olive oil.
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When all of the meat is browned, and removed from the Instant Pot, add the chopped onions and garlic, and olive oil (1 tablespoon).
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Saute for about 3 minutes until it’s softened.
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When the onions and garlic are softened, add the rest of the ingredients (except for chocolate, which you keep for last) and the meat back into the Instant Pot.
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Place the lid onto the Instant Pot and set it to manual high pressure for 25 minutes.
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Let the pressure naturally release.
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When it is done, stir in the chocolate, and mix until it’s all melted.
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Spoon into bowls and garnish as you wish.
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Plate, serve, and enjoy!
Followed this recipe exactly