This is my Instant pot Chili con Carne recipe, there are many like it, but this one is mine. Hot and spicy, with a hint of sweetness and of course, very beefy and beany.
Instant Pot Chili Con Carne
I do not, however, view it as either my best friend or my life! More a warm and welcoming friend that just makes things a little bit better.
This is a rare recipe that is not scaled for two, but one for 4. But just like most chilli recipes they always taste better on day two, just like my white chicken chilli!
It also freezes very well and will store in the refrigerator for 3-4 days.
My chili is rich thick and unctuous and flavour wise share much in common with my butternut squash chili!
It is also gloriously spicy thanks to both green chili peppers and a liberal addition of cayenne pepper. However, you can vary this to suit your own tastes.
The Secret to Cooking in an Instant Pot.
Like most of my Instant Pot recipes I have adapted from my old staples very little has changed apart from obviously cooking times.
The big difference is always liquid levels!
I usually cook my chili in a ‘dutch oven’ with a slightly cracked lid.
This allows some liquid to evaporate. But because that does not happen in a pressure cooker the initial liquid levels for this pressure cooker chili have been scaled back a great deal.
This is the same as cooking most recipes in any pressure cooker. Consequently, there is often a need for a little work at the end of the cooking process to avoid a wet and insipid sauce.
Here however we add butter and paprika at the end to enrich the sauce.
Enriching Recipes With Butter.
Butter adds a glorious roundness and beauty to everything. The French have used butter to enrich sauces for like a million years, so it can only do good things to a chili!
It gives a silkiness to this chili recipe that is enhanced by allowing the recipe to sit for a short while.
Do not avoid this part of the recipe, seriously those 5-10 minutes are so importat. They it add so much!
The other possibly unusual addition is the paprika at the end of the recipe.
My time in Hungary has taught me that paprika really does not like to be cooked too hard.
All that is needed in order to get the best of it then some gentle heat to unlock the flaovurs.
This gives my chili con carne recipe a wonderful freshness of paprika flavour, however, do use sweet paprika and not smoked!
- 1 Tbsp Cooking Oil
- 500 g Coarse Ground Beef
- 200 g Onion
- 50 g Celery
- 50 g Carrot
- 2 Green Chili Peppers
- 6 Garlic Cloves
- 1 Tbsp Cayenne Pepper
- 1 Tsp Ground Cumin
- 1.5 Tsp Dried Marjoram
- 1 Tbsp Cacao Powder
- 1/2 Tsp Black Pepper
- 2 Star Anise
- 1 Bay Leaf
- 1 Tsp Coarse Sea Salt
- 150 ml Beef Stock
- 50 ml Worcestershire Sauce
- 75 g Tomato Puree
- 400 g Canned Plum Tomatoes
- 400 g Cooked Kidney Beans
- 75 g Butter
- 2 Tbsp Paprika
- 1 Tbsp Treacle
- Begin by mixing together the beef stock, tomato puree and Worcestershire sauce and set aside.
- Dice the onion, carrot and celery to a medium dice.
- Finely dice the green chili.
- Set the Instant Pot to Saute.
- When hot add the cooking oil and when hot throw in the onion, carrot, celery and green chili then soften for 10 minutes stirring occasionally.
- Meanwhile heat a separate frying pan over a high heat and brown the minced beef. Zou can of course do this in the Instant Pot if you wish, for me a frying pan is better at this.
- As the beef is being browned, remove any fat and liquid and add to the beef stock mixture.
- When the beef is browned set aside.
- Mash the garlic cloves.
- Add in the garlic after the vegetables have been cooking for 10 minutes and stir for 30 seconds before adding in the beef and stirring.
- Then add in all the herbs and spices and stir to combine.
- Now turn off the saute mode and return to the frying pan in which you fried the beef.
- Add it to a high heat and de-glaze the pan with the beef stock mixture scraping the bottom of the pan.
- Add this stock mix to the Instant Pot along with the beans and stir.
- Finally add the tomatoes to the top of the mix, do not stir!
- Add the the lid and cook for 10 minutes on manual high pressure with a 10 minute natural release.
- When you remove the lid stir in the paprika, butter and molasses until combined and allow to sit for 5 minutes before serving.
Serve with sour cream, grated sharp Cheddar cheese and maybe some snipped chives.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 743Total Fat: 42gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 152mgSodium: 1070mgCarbohydrates: 46gFiber: 12gSugar: 10gProtein: 47g