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7 min read

Instant Pot Chili

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Pairs WithCline Family Cellars Live Oak Zinfandel

Serves 4-6


  • 1 1/2 tablespoons Arbiquina oil (The Olive Press)
  • 2 pounds 85/15 ground beef
  • 4 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 poblano chili, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons ground cumin
  • 1 (12-ounce) can lager or pilsner beer
  • 1 1/2 cups beef stock
  • 2 (10.75-ounce) cans tomato puree
  • 2 (15-ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup sour cream
  • 1 cup sharp cheddar cheese



  1. Set an Instant Pot® to the high sauté setting.
  2. Heat olive oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
  3. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
  4. Stir in beer, scraping any browned bits from the bottom of the pot.
  5. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately, garnished with sour cream and cheese, if desired.