I would recommend halving the recipe for the 3 quart pot. Enjoy!

I made it a dozen times, it comes out perfect every time, and my daughter loves it, a very fussy eater, so Thank you!

Hello Kristine, I’ve made it now 3 times, one time I even added a can of corn, and it comes out perfect every time! Thank you! I have this recipe saved on my home screen, my family loves it, even my m.i.l. 👍👍

My husband is notoriously fussy about some things and chili is definitely one. When I asked him if he liked it, he said, “It’s pretty good as far as chili goes.” That’s high praise coming from him, lol. He said he’d also eat some for lunch tomorrow which is always a sign he likes it! 

I added a couple things to enhance the flavors: 1 tablespoon cocoa powder, 1/2 teaspoon paprika— I probably could have added more— and 1/2 tablespoon of New Mexico chili powder because I needed to use it up. It was really good and not too spicy for my boys. I will definitely make this again, thank you! 

I’ve been making this recipe frequently for 2 years and came back to rate it. It is delicious and my favorite chili recipe! I use a whole 6 ounce can of tomato paste (I didn’t want the rest of the can to go to waste) and a quart of my home canned tomatoes instead of crushed tomatoes. Other than that, I follow the recipe and have not gotten a burn notice in my 6 quart Instant Pot. Thank you for this great recipe!

Hi Kristine, Thank you for your feedback! I did try a chicken quiona chilli recipe that is very similar to this one but for a slow cooker. This was the only recipe I found similar to what I had – I browned the chicken first and it worked really well. After you just pulled it apart with a fork – I used 3 chicken breasts, each cut in two (like a butterfly cut). I only had a 1/4 c of quinoa though. I had lentils and thought I’d experiment with them. I put in the quinoa that I had and didn’t even see it after it was cooked – I assume it just blended in since it was so little. I added a cup of lentils. I also used 2 c of chicken broth – at first I thought it might be too much but I’m sure the lentils needed it. I put it on pressure cook using the bean/chilli button which was for 30 min. It was really yummy – the only thing is that the lentils needed more time. I’ll skip those next time and make sure I have quinoa and try it out. I thought I’d let you know that using chicken instead of beef does work nicely. My husband loved it and didn’t mind the lentils. I guess I’m a little more picky. haha Just trying to figure out how to cook more meals in the instant pot with what I have. I appreciate our guidance. I’ll check out the chicken and quinoa recipe and see how it compares to what I have.

Without testing this recipe myself with quinoa and chicken breast, it’s difficult to advise on how to change the cook time and liquid amount. Quinoa cooks in just 1 minute in the instant pot and the chicken would take longer to cook through, so if you want to make quinoa chili it might be better to cook it on the stove. You could start with this quinoa chili recipe and add chicken to it. I’d brown the chicken and then simmer it in the chili until cooked through. Good luck!

In reply to Andrea Morrison.

So good! My household doean’t enjoy spicy food so for a first try I halved the spices. That let us enjoy a hint of the full-sized amount of brown sugar. I loved it. I used ground chicken and frozen mixed peppers because that’s what was on hane, and it turned out fine. Will make again!

It depends on how spicy you like your chili. Dark chili powder is spicier than light chili powder, so you can reduce the amount if you want a less spicy chili.

Delicious!!! Have made this several times, always comes out perfectly. Thank you for this great easy recipe!

Thanks Ted. I also have a page on how to handle the Instant Pot Burn error.

This recipe calls for tomatoes and tomato paste – these ingredients probably cause more burn errors than any other recipe items across all recipes. For example in the recipe above. Deglaze the pot after the onion and meat Saute. Cold liquids or room temp will aid in the release of the fond on the bottom of the pot. The layer sequence would be broth, ground beef then add the rest of the ingredients, saving the tomatoes and paste for last. Do not stir, you want the broth and meat at the bottom creating a barrier from the tomatoes. Personally, I’d hold out the bell pepper as the pressure cooking over cooks them. I do a quick release immediately, stir and add the bell pepper and then let it sit on keep warm for 10-15 mins before serving.

This is a great recipe, just a few tricks will help avoid the “Burn Error”.

I’ve never made Chili before, but my husband loves it when we go out. I recently got him a bowl “to go” from a dinner I was at, and although he ate it, it was way too hot and spicy for his tastes. I felt so bad about it, I promised to make him Chili from scratch.

The search for a recipe began. Too many spices or ingredients, too much time, etc. FINALLY, huzzah, I found your recipe! I decided to make it because of the ease of the IP.

I made it tonight and it was WONDERFUL! Being that neither of us can take a lot of heat, and spiciness, I only put in 1 Tablespoon of the Chili powder and 1 teaspoon of Cumin. It actually came out very mild, and both of us agreed that we needed to put a bit more spice in it! Amazing.

The only changes I made was using Meatloaf mix for the 90% ground beef. I won’t do that again because I didn’t pull out enough of the grease after cooking the meat. It made the Chili too watery/greasy and I ended up using some corn starch to thicken it. I also changed the brown sugar to coconut sugar because my husband is Diabetic and it’s OK for him to use.

Next time, I’d leave out the (orange) pepper I used. The skins kept coming off on our spoons, and didn’t add much to the Chili, IMHO. I saved some slices and we ate them raw as a side and they were great.

We also added sour cream and it was perfect.

Thanks, Kristine, for this recipe. It’s a keeper, like most of your recipes. Yes, I’m a follower and a fan. 🙂

I had the same problem and I followed the recipe exactly as written.

Made it today. Put a bit less of Chili Powder (1 Tsp), used petit diced tomatoes (didn’t have stewed tomatoes) and it turned out pretty good. A little bit more liquid than I prefer which is easily adjustable for the nest time but the taste was really good. Definitely a keeper.

Thank you for all your recipes. Everything I tried so far worked out and tasted great! Keep up a good work!

The BEST CHILI RECIPE EVER! My kids AND my grandkids love it and I make it often because of that! Wouldn’t change a thing!