Instant Pot Blue Ribbon Chili Recipe
This Instant Pot chili recipe is packed with bold flavors and a rich, hearty texture. It’s a perfect dish for chili cook-offs, family dinners, or game-day feasts. Thanks to the Instant Pot, you can enjoy slow-cooked taste in a fraction of the time, making this an excellent choice for quick and delicious pressure cooker meals.
Ingredients
Base Ingredients:
- 3 tablespoons salted butter or substitute vegetable oil for dairy-free
- 1 medium yellow onion finely diced
- 1 poblano pepper seeds removed, finely diced (or use a green bell pepper for a milder taste)
- 1 jalapeño pepper seeds removed, finely diced (optional, for medium spice)
- 1 habanero or Scotch bonnet pepper halved and deseeded (optional, for extra heat)
- 3 cloves garlic minced or pressed
Meat & Liquids:
- 1 ½ pounds ground beef or substitute with ground turkey or chicken
- ½ cup beer such as Budweiser; substitute with ½ cup beef broth if avoiding alcohol
Tomato Base & Sauces:
- 1 14.5-ounce can diced tomatoes
- 1 10-ounce can Rotel tomatoes
- 1 8-ounce can tomato sauce
- ¼ cup taco sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon Worcestershire sauce
Seasonings & Spices:
- 2 tablespoons cumin
- 1 ½ teaspoons seasoned salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried cilantro
- 1 teaspoon celery salt
- ½ teaspoon chili powder
- 1 teaspoon Tony Chachere’s Creole Seasoning optional
Final Additions:
- 2 15.5-ounce cans red kidney beans, drained and rinsed
- 2–4 tablespoons Chili Better Than Bouillon optional; start with 2 tablespoons and adjust to taste
To Serve:
- Shredded cheese of your choice
- Sour cream
- Oyster crackers
Instructions
Sauté the Vegetables
- Select the Sauté function on your Instant Pot and set it to More or High.
- Add the butter, allowing it to melt.
- Stir in the onion, poblano, jalapeño, and habanero peppers (if using), then sauté for about 5 minutes, stirring occasionally until softened.
- Mix in the garlic and cook for another minute.
- If you included a habanero, remove and discard it at this point.
Cook the Meat
- Add the ground beef and use a wooden spoon to break it apart while stirring.
- Cook for about 3 minutes, until the meat is browned but still slightly undercooked.
- Do not drain the juices—these add depth to the flavor.
Build the Chili Base
- Pour in the beer, followed by the diced tomatoes, Rotel, tomato sauce, taco sauce, hoisin sauce, and Worcestershire sauce.
- Stir thoroughly, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
Add the Spices
- Sprinkle in the cumin, seasoned salt, Italian seasoning, dried cilantro, celery salt, chili powder, and Creole seasoning (if using).
- Stir well to ensure everything is evenly mixed.
- Add the Beans (without stirring)
- Pour in the kidney beans, but do not stir them in.
- Gently spread them out so they sit on the surface of the chili.
Pressure Cook
- Secure the lid, set the valve to Sealing, and select Pressure Cook (High Pressure) for 5 minutes.
- Once the cooking time is complete, perform a quick release and switch to Keep Warm mode.
Final Adjustments
- Stir the chili well, then add the Chili Better Than Bouillon (if using).
- Let the chili sit on Keep Warm for 10–15 minutes so the flavors blend together.
Serve & Enjoy
- Dish out the chili and garnish with shredded cheese, sour cream, and oyster crackers.
Notes
Best Flavor the Next Day: Chili tastes even better after resting overnight in the fridge, as the flavors deepen.
No Alcohol Option: If you prefer to cook without alcohol, swap the beer for ½ cup beef broth.
Dairy-Free Version: Substitute vegetable oil for butter for a dairy-free alternative.
Customize the Spice Level: Omit the jalapeño and habanero for a milder version or increase the amount for a spicier kick.
Freezing & Storage: This chili freezes well; store in airtight containers for up to 3 months.
Tried this recipe?Let us know how it was!