Best Instant Pot Umami Chili | Tested by Amy + Jacky (2024)

What is Chili?

The thick red hot bowl of chunky beef – Texas Chile Con Carne dates as far back as the 1800’s.

There’s a constant debate on what belongs in the Real Texan Chili. Many argue that Chili should never include beans, let alone tomatoes. But mainly –beef chuck, chilies, and spices.

First and foremost, this hearty Instant Pot Chili isnot your Classic Texan Chili.

But, with our own twist, this simplified chili will be great for dinner parties, yet easy enough for a weeknight dinner. 😀

Juicy ground beef with perfectly cooked firm beans, soaked in thick umami sauce, bursting with deep layers of flavors, brightened by diced jalapeno, green onions, and grated cheddar cheese.

You’ll Enjoy this Instant Pot Chili Because:

• Simple hearty chili is done in 45 mins – quick & easy enough for weeknight dinners!
• Thick spicy stew, loaded with layers of spicy & umami flavors
• Filling & satisfying to eat – heartwarming comfort food for cool weather
• Great for entertaining guests or host a chili party
• Can make ahead and reheat before serving

Let’s get the Instapot Chili party started!

Step-by-Step Guide: Instant Pot Chili

Ingredients – let’s address some unusual suspects…

Unsweetened Cocoa Powder – Don’t worry! It’ll not make your Chili tastes like chocolate. This secret ingredient is actually a base for lots of great Chilies. Just a small teaspoon increases the chili’s complexity and gives it a more earthy tone.

Fish Sauce & Soy Sauce in a Chili? If you’ve been following our recipes, you’ve probably noticed our unusual love for Fish Sauce. It might sound fishy, but don’t worry! It doesn’t make a dish taste fishy at all! Both Fish Sauce and Soy Sauce are extremely umami-filled. A few spoons of these will enhance the overall flavors of the dish & kick your Chili game up a notch. In fact, it’s a common secret ingredient used by chefs in restaurants.

Give them a shot…and you’ll never look back! 😉

Which Brand of Fish Sauce to Use?

The Red boat 40N fish sauce is thus far our favorite not only from our blind taste-test. It also comes out on top in many other blind taste-tests documented online.

Red Boat did not sponsor this. We just think this Fish Sauce is awesome. 🙂

Tools for Instant Pot Chili

• Instant Pot Pressure Cooker
• Mortar and Pestle
• Wooden Spoon
• Pyrex Measuring Cups
• Mixing Bowl

Prep for Cooking Chili in Instant Pot

First, dice the onion, mince the garlic cloves, and dice + seed the Jalapeno pepper.

Then, ground the cumin seed. Love the smell of freshly ground cumin seeds~ mmmm…

Finally, drain & rinse the red kidney beans.

Now, you’re ready to cook some tasty chili in Instant Pot! 😀

Step 1

Brown Ground Beef in Instant Pot

First, heat up your Instant Pot using the Sauté More function.

Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT) before adding ingredients.

As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper.

When the pot is hot enough, add 1 tbsp (15ml) olive oil in the Instant Pot pressure cooker.

Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.

Then, add the ground beef in Instant Pot.

*Note: The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

Allow the ground beef to brown, then stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

Finally, taste and adjust the seasoning with more kosher salt and ground black pepper.

Step 2

Mix Chicken Stock Mixture

While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.

Step 3

Sauté Onion, Garlic, Spices

Now, add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano in Instant Pot.

*Note: Adjust the amount of chili powder depending on your chili powder’s spiciness and how spicy you want your chili to be.

Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Step 4

Deglaze Instant Pot

Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, then fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon (as shown in the photo below).

Mix the brown bits with the stock mixture.

Step 5

Pressure Cook Chili

First, add in the reserved beef juice (from Step 1).

Then, pour in the remaining Umami Chicken Stock Mixture.

Add 2 cans of drained red kidney beans. Mix well.

Finally, add 3 tbsp (49g) tomato paste & 1 can of crushed tomatoes with all the juice on top (as shown in photo below). Do not mix!

Close lid, then turn Venting Knob to Sealing position.

Pressure cook using the “Manual” or “Pressure Cook” button:

• Pressure Cooking Method: High Pressure for 10 minutes + Natural Release.

After releasing the pressure naturally, carefully turn the Venting Knob to Venting Position. Once the Floating Valve drops, open the lid carefully.

Step 6

Reduce and Season

*Pro Tip: If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).

Taste and season with brown sugar (we used 1 tbsp), kosher salt, and black pepper.

Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile. We made one batch with apple cider vinegar and another without. They each had their own character, but both tasted great. Totally unbiased opinion. 😉

Step 7

Serve Instant Pot Chili

YES! Garnish this tasty Instant Pot Chili with your choice of toppings.

Serve over your favorite side dishes.

Enjoy this Best Instant Pot Chili!

More Instant Pot Chili You’ll Love

Instant Pot White Chicken Chili

Instant Pot Chili Verde

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