Chili con carne translates as “chili with meat.” Who doesn’t love having chili for dinner?! This comforting dish is ideal for cold winter days when you just want to snuggle up on the couch and relax.
Usually chili recipes require to be simmered for several hours, but using the Instant Pot, we can make this whole dish in less than 30 minutes without sacrificing any of the flavor. Instant Pot Chili con Carne is the perfect comfort food recipe!
This Mexican dish is also super nutritious and well-balanced. The beans and meat are great sources of protein and the vegetables provide our bodies with necessary vitamins and fiber. Tasty AND healthy… sounds like a win-win to me!
How Much Beef Do I Need?
This Instant Pot Chili con Carne recipe calls for 200g ground beef, which is about 7 ounces, or just under ½ lb. It doesn’t need to be weighed exactly—a half pound will work just fine.
I recommend using 85% lean ground beef for this recipe, but you could use a leaner ground beef like 93% to cut down on fat in the recipe if you’d like.
Can I Leave Out the Beans?
Traditional Mexican and Tex-Mex chilis usually contain beans, but this recipe can be made without any. If you omit the beans, I would add an extra can of diced tomatoes to make up for the volume lost.
You can substitute the kidney beans with pinto beans or black beans if desired. You could also use 100% red kidney beans or only white kidney beans, but I personally prefer the combination of one can of each.
What Can I Substitute for Beef Stock?
I recommend using a low-sodium beef stock for this recipe if you can find it. It adds savory beefy flavor without being overly salty, which some regular stock can be.
If you don’t have beef stock, you can use an equal amount of water or vegetable stock instead.
What Does Fresh Coriander Taste Like?
Fresh coriander leaves are also called cilantro, which is a bit of a polarizing herb. For a small amount of people, it actually tastes like soap! There’s a genetic component to whether or not you have this strong aversion to cilantro.
I personally think cilantro is an excellent garnish for this soup and adds a refreshing flavor with citrus notes that complements Mexican dishes well. If you haven’t tried it, you definitely should with this pressure cooker recipe!
There are also lots of fun options for garnish and toppings. Try tortilla chips, sour cream, fresh herbs, or finish with a splash of your favorite hot sauce for a spicy kick!
Step by Step Instructions
This time I decided to take a picture of every step I did in order to make it easier for you to follow. Hope it helps. You can find the regular recipe on the bottom of the page.
First I saute the beef:
Then I saute all the veggies and spices:
Then I add the beans and beef and cooking at high pressure:
Then I add coriander and yogurt and serve:
- 1/2 tbsp olive oil
- 200 g ground beef
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp olive oil
- 1 tin red kidney beans drained and rinsed
- 1 tin white kidney beans
- 1 tin tomatoes in diced chopped
- 1/2 tbsp tomato puree or more to tatse
- 1 onion finely chopped
- 2 carrot finely chopped
- 2 stalk celery finely chopped
- 1 red pepper finely chopped
- 2 large garlic clove minced
- 2 tbsp chili powder or more to taste
- 1 tsp ground cumin
- 1 pinch crushed chili flakes or more to taste
- 4 cups beef stock
- fresh coriander to garnish
- Add olive oil into the Instant Pot and press “Sauté”.
- Add ground beef and cook for a few minutes until it's brown. Season with salt and pepper.
- Move the into a bowl and clean the bottom of the pot a bit if necessary.
- Add oil, onion, carrots, celery, red pepper and garlic and saute for 5 minutes.
- Add chili powder, cumin, and crushed chili flakes and saute for 2 more minutes.
- Add beef stock, cooked beef, tomatoes, and beans.
- Secure the lid and cook at high pressure for 10 minutes.
- When cooking ends, do a quick pressure release (move the vent to "venting" and wait till the valve pop).
- Stir in lemon juice and tomato puree.
- Serve hot and enjoy! You can add coriander for garnish.