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Instant Pot All American Chili Recipe

Instant Pot All American Chili
Source: in quiring chef



  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 8 cloves Garlic, chopped
  • 8 oz Italian Sausage, loose (I prefer a mild version)
  • 1 lb Ground Beef (I use an 80/20 ground beef, but drain it well to remove excess fat / oil during cooking)
  • 2 Tbsp Chili Powder (see note)
  • 2 Tbsp Brown Sugar (light or dark)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 4 Tbsp Tomato Paste
  • ½ tsp Black Pepper
  • ¼ tsp Salt
  • 1½ cups (1 12-oz bottle) Mild-Flavored Beer (see note)
  • 1 (28 oz) can Diced Tomatoes, preferably fire roasted
  • 1 (28 oz) can Crushed Tomatoes
  • 2 (15 oz) cans Kidney Beans, drained and rinsed
  • 2 Bay Leaves
  • Green Onions, chopped
  • Shredded Sharp Cheddar Cheese
  • Sour Cream
  • Chips (corn tortilla chips or Fritos are our favorites!)
6 servings


  • Turn the Instant Pot / pressure cooker (6 quart capacity or larger) on the saute function.
  • Add onion, bell pepper, and garlic and saute until onions are starting to turn tender, 3 to 4 minutes.
  • Add sausage and beef and saute, breaking it apart, until cooked through, 6 to 8 minutes.
  • Drain excess grease out of the bowl (this will prevent the finished chili from being too greasy).
  • Add chili powder, brown sugar, ground cumin, and dried oregano and saute for 1 minute.
  • Stir in tomato paste, black pepper, and salt.
  • Add beer, diced tomatoes, crushed tomatoes, kidney beans, and bay leaves.
  • Close and lock the lid.
  • Set the pressure cook / manual setting on high for 15 minutes.
  • Allow the pressure to release naturally.
  • Serve immediately or refrigerate for up to 2 days before serving.
  • Finish each bowl with your favorite toppings!



A recipe from in quiring chef

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