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maga's instant pot chili

★★★★★ 2
a recipe by
Julie Madawi
Clermont, FL

This Instant Pot chili recipe is a family favorite! I utilize the pot as a pressure cooker to develop that all-day simmer flavor, then the slow cooker option for convenience. The star is the fresh-roasted chilis I add to give it an incredible flavor that just dances on your tongue! Make it your own by switching up the types of peppers you use from mild to fiery hot. I like to add one jalapeno to my chili and chop the rest up for people to add to their own bowls to make it as spicy as they like. *Ask your butcher to make you chili grind hamburger, which is a coarser grind.

Blue Ribbon Recipe

Preparing this chili in the Instant Pot makes it taste like you've been standing over the oven stirring chili all day. All the flavors and seasonings blend together perfectly. Roasted chilies add a depth of fantastic flavor that you don't typically have in chili. Adjust the spices to suit your palate, but we found the spices spot on. Add this chili to your Super Bowl game day menu and you'll be the day's MVP.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10 to 12
prep time 40 Min
cook time 3 Hr 30 Min
method Pressure Cooker/Instant Pot

Ingredients For maga's instant pot chili

  • 2
    anaheim chilis, fresh
  • 2
    poblanos, fresh
  • 3 or more
    jalapeno peppers, fresh
  • 1
    red bell pepper, fresh
  • 1
    green bell pepper, fresh
  • 2 lb
    hamburger, chili grind*
  • 2 Tbsp
  • 3 md
    onions, chopped
  • 2 Tbsp
    garlic, minced
  • 1/4 c
    chili powder, I use McCormicks
  • 1
    bay leaf
  • 1 Tbsp
    cumin, ground
  • 1 Tbsp
  • 2 - 3 can
    tomatoes, diced 14.5 oz each
  • 1/4 c
    tomato paste
  • 1 can
    tomato puree, 28 oz
  • 1 - 2 tsp
    oregano, dried
  • 4 can
    kidney beans, dark red, rinsed and drained, 16 oz each
  • 2 Tbsp
    Better than Beef Bouillon
  • 1 Tbsp
    honey, to taste

How To Make maga's instant pot chili

  • Peppers prepped on a foil-lined baking sheet.
    NOTE: I recommend handling/peeling peppers with rubber gloves. It is no fun getting pepper in your eye! P.S. I had washed my gloves, used the backside of my hand to rub my eye, and still had a rude surprise!! Prep your peppers for roasting. Cut in half, remove stems and seeds. I also flatten them with my hand so they roast more evenly.
  • Peppers roasting on the griddle.
    Place the peppers whole or prepped as described above on a hot covered griddle or grill, turning occasionally until the skin is blistered and blackened in spots, and peppers have softened. Go to Step Five below.
  • 3
    Alternate Method: Line a large roasting pan with foil for the peppers; you may have to roast them in a couple of batches. (This step can be done a day in advance with the roasted peppers stored in the fridge).
  • Broiling the peppers until charred.
    Set your oven to broil on "HI", and place the pan 4 to 6 inches away from the broiler. Keep a close eye on the peppers; you want the skin to blister and char as evenly as possible, but not the pepper itself. Rearrange as needed under the broiler and remove it to a covered bowl when sufficiently charred.
  • Peeling the skin from the peppers.
    Once all the peppers are charred and placed in a bowl, cover and allow to steam for approximately 30 minutes, then check to see if the skins will easily peel off the peppers. Remove as much skin as possible from the peppers and place the peeled peppers in a bowl, set aside.
  • Browning hamburger meat with spices.
    Meanwhile, brown the hamburger in the oil in a large skillet. When the meat is no longer pink, add the onions, garlic, chili powder, cumin, and tablespoon salt. Allow the spices to bloom over low heat, stirring occasionally for about ten minutes.
  • Chopping the peppers.
    While the meat is browning, set aside any "hot" peppers for the toppings as desired. Chop the remaining peppers and add to the meat, stir. I usually just add one jalapeno for heat to the chili, although the poblanos can sometimes be hot, too.
  • Meat mixture, canned tomatoes, and half the tomato puree in the Instant Pot.
    Place the meat mixture, bay leaf, canned tomatoes, and half the tomato puree into the Instant Pot. Set for "Chili" or cook on high pressure for 30 minutes.
  • Remaining ingredients added to the Instant Pot.
    Once the Instant Pot is done, release the pressure and add the oregano, the rest of the tomato puree, the kidney beans - omit for Keto, the bouillon, and the tomato paste, and set to slow cook for five hours on low or 2 1/2 hours on high; stirring occasionally.
  • Maga's Instant Pot Chili with cheese and chilies on top.
    When you are ready to serve, taste and decide if it needs more salt, pepper, and/or the reserved honey. Mine was sweet enough this time from the peppers! Chop up the reserved peppers, and serve your chili with any other toppings you like.