Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Chili Cook-Off Champion Recipe

Start to finish cook time: 37 minutes (1 prep, 9 suate + 12 pressurize + 15 high pressure)
Effort Level: Low 
Servings: 4 bowls

My husband would compete in a chili cook off each year and after he won, I decided to challenge him and enter myself the following year... And I won!! Trust me, there was no help from him- competition is fierce in our household. He still won't admit my recipe was better, but the judges and attendees agreed I was the winner. There are few greater feats for a chef's wife, than outlooking them at a dish. The year I won I cooked in a crockpot, this was before the days of Instant Pots, so I have adapted this recipe to be IP friendly. This batch is sized for our household for a couple bowls of chili or chili dogs, but if you were cooking for an event/cook-off or large family then I recommend doubling the recipe (do note this may change pressurization time).

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Loosely inspired by Hillbilly Housewife.

  • 1/2 lb ground beef
  • 1/2 lb hot sausage
  • 1/2 medium yellow onion, diced fine
  • 1/2 green bell pepper, diced fine
  • 1/2 red bell pepper, diced fine
  • 3 1/4 tsp chili powder
  • 1 3/4 tsp ground paprika
  • 3/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 3/4 tsp garlic salt
  • 1 tsp Tony Chachere's Original Creole Seasoning 
  • 1/4 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tbsp Worcestershire sauce
  • 1/2 tsp vinegar
  • 1 tbsp brown sugar
  • 1 (6 oz) can of Hunts tomato paste
  • 1 (9 oz) can Hunts tomato sauce
  • 1 (15 oz) can Hunts petite diced tomatoes (undrained)
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1/4 cup water

Optional Garnish/Serving Ingredients
    • Shredded cheddar cheese
    • Chopped green onions
    • Mini oyster crackers
    • Sour cream
    • Hot dog in a poppy seed bun (if doing chili dogs)
    • Bread bowl

    1. Set your Instant Pot to high saute for 12 minutes. 
    2. While it's warming, fine chop the onion and bell peppers. Add chopped vegetables and ground beef to pot and cook until beef is brown. Turn off pot and drain excess fat. 
    3. Add seasoning, vinegar, sugar, Worcestershire sauce, diced tomatoes, and beans to your meat. Mix until blended.
    4. Add water and scrape the bottom of your pot with a wooden spoon to get any remnants off the bottom of the pot that could cause burning. 
    5. Add tomato sauce and then tomato paste, but DO NOT MIX (to prevent burn notice).
    6. Seal and set to 15 minutes high pressure, making sure the valve is in the sealed position. Allow for 12 minutes to reach pressure. 
    7. Once it's beeped it's done, quick release pressure. 
    8. Mix with a wooden spoon. 
    9. Garnish with shredded cheese, oyster crackers, and or green onions if serving as chili bowl. Or top on hot dogs or fries to make chili dogs or chili fries.

    Fine chop onions, green pepper, and red pepper.
    Set on high saute and add onions, peppers, and ground beef.
    Cook until beef is brown and onions translucent. Turn off
    and drain excess fat.
    Add all seasoning, sugar, vinegar, Worcestershire sauce, and
    undrained diced tomatoes, and kidney beans. Mix.
    Add water and use wooden spoon to scrape the bottom of pot.
    Add tomato sauce and then tomato paste. DON'T STIR.
    Seal and set to 15 minutes high pressure, allow 12 minutes
    to reach pressure.
    Quick release pressure once done and mix.
    Plate to your liking. Bowl of chili can be topped with many
    different garnishes (sour cream, cheese, green onions, and or
    oyster crackers). Or pour on top of a hot dog or french fries.