Dr Kelly Anne Instapot Beef Chili

A soul-satisfying chili recipe often requires about 3 hours worth of prepping and slow-simmering on the stove.  Although it's for a worthy cause, I wanted to test a recipe with bone broth that comes together in a fraction of the time.  Behold the beautiful Bone Broth Instant Pot Chili Recipe & Video with options for the slow cooker & stovetop if you're not quite ready to make the Instant Pot leap.

This bone broth chili recipe will hit all the warm and cozy buttons in your mind, body, and belly because the beef bone broth, spices, and beans are so nourishing and satisfying.  I tried to strike the right balance between the ratio of tomato sauce to broth to spices to achieve a hearty, filling, and flavorful chili that I think you'll love!

the sourdough bread & bone broth soup challenge

This Instant Pot Bone Broth Chili recipe is part of the Sourdough Bread & Bone Broth Soup Challenge  where you'll receive 5 hearty and soul-satisfying bone broth soup recipes that you can pair with several different sourdough bread recipes (& a gluten-free cornbread too!) in adownloadable ebook so your heart can be warm all winter long!

The individual recipe card for this Instant Bone Broth Chili recipe is on this post at the bottom ⇓

What can an Instant Pot do?

An Instant Pot is essentially a pressure cooker and therefore can cook things in rapid time.  It dramatically cuts down on cooking time, especially soup and stew recipes that ordinarily need to simmer for a long time.  The Instant Pot manual covers all the cooking times for legumes, rice, veggies, fruit, meats (boneless & bone-in), etc.

• Saute directly in the pot, so no need for starting recipes on the stovetop
• Cook white rice in about 4 minutes
• Cook Brown rice in 20-22 minutes (ordinarily takes about 45-50 minutes)
• Cook oatmeal in 2-5 minutes
• Cook a rotisserie-style 5 lb chicken in 35-40 minutes (HOLY COW), 8 minutes per lb
• Make thischili recipe and saute ingredients, then pressure cook for 19 minutes (say WHAAAAAAT!)
• Pressure cook beef stew in 40 minutes (as opposed to 2-3 hours)
• And SO…MUCH…MORE

I purchased this Instant Pot 6 quart 7-in-1 Multi-Use Pressure Cooker and I LOVE it.  On this same Amazon listing, you can also purchase a 3 QT or and 8 QT Instant Pot.

The spices I used in this instant pot chili recipe

• Cumin
• Chipotle Powder
• Salt
• Dried Oregano
• Chili Powder
• Bay Leaves
• A touch of Cocoa Powder (optional)

If you're a chili expert, by all means, add the spices that you love to this recipe!

What kind of bone broth do I use?

I used beef bone broth for this chili recipe.  I have a recipe for bone broth with 3 Life-Changing Hacks for making it at home .  This recipe works for chicken, beef, or turkey bone broth.

Of course, if you're in a pinch and don't have beef bone broth, use whatever low sodium good quality beef broth you have on hand.

Where to buy beef bone broth?

I'm a superfan of Kettle & Fire bone broth.  I've been drinking it religiously since 2016.  They have chicken and beef bone broth with various flavors.  It's the only brand sold in a carton I recommend because of the organic ingredients and has a good amount of collagen in the broth.

Click the photo below to order Kettle & Fire Bone Broth.  Use the discount code BESSIEBAKES15 for 15% off your order!

How to make Bone Broth Instant Pot Chili

1. Chop the bell pepper, onions, garlic
2. Heat the Instant Pot on "Saute" function
3. Saute the bell peppers and onions with the spices (except for the cocoa powder)
4. Add the garlic and saute 30 seconds
5. Add the beef and saute until browned a bit
6. Add the tomato sauce, tomato paste, Worcestershire sauce, beef bone broth, kidney beans, and black beans and stir
7. Place the lid on the Instant Pot, "seal" and pressure cook for 19 minutes (watch the video below for a demo)
8. Let the Instant Pot " natural release " the pressure for 10 minutes before removing the lid
9. Stir in the cocoa powder and add salt if necessary

Watch the 1-minute Instant Pot Chili Recipe Video

Download the Sourdough Bread & Bone Broth Soup ebook

Pin this recipe on Pinterest

Read the recipe card below for slow cooker and stovetop instructions too!

Bon Appetit Y'all,

Leslie O.

• ▢ 1 pound ground beef
• ▢ 1 medium onion, diced
• ▢ 1 green bell pepper, diced
• ▢ 2 garlic cloves, chopped

Spices

• ▢ 2 TBSP Chili Powder
• ▢ 2 tsp. Cumin
• ▢ 1 TBSP dried Oregano
• ▢ 2 bay leaves
• ▢ 2 tsp Salt
• ▢ 1 tsp Chipotle Powder optional but adds smoky flavor
• ▢ 1 TBSP Cocoa Powder

Beans, Broth, and Tomatoes

• ▢ 1 15 oz can Black Beans, rinsed and drained
• ▢ 1 15 oz can Kidney Beans, rinsed and drained
• ▢ 2 cups beef bone broth
• ▢ 1 15 oz can chopped tomatoes preferably Fire Roasted
• ▢ 1 6 oz can tomato paste
• ▢ 2 tsp Worcestershire sauce

• Chop the onion, bell pepper, and garlic.

  

• Rinse and drain the beans.

  

• In the Instant Pot, press the "saute" button to heat the pot, then saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute.

• Add the beef and saute stirring regularly for about 3-5 minutes or until beef turns brown.

  

• After the beef has browned, add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves.

  

• Seal the pot with the lid and make sure the vent is turned to "sealing". Set the instant pot to "bean/chili" mode and set the timer for 19 minutes. It will take a few minutes for the pressure to heat up, then the timer will begin.

  

• After the pressure turns off, let the Instant pot go to "natural release" for 10 minutes before "venting" the pressure cooker. After the pressure releases, stir in the cocoa powder. Serve immediately.

  

On the Stovetop

• In a dutch oven or large stockpot, saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute. Add the beef and saute stirring regularly for about 3-5 minutes or until beef turns brown.

• After the beef has browned, add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves.

• Cover partially and bring to a simmer. Simmer on low for 2-2.5 hours on the stovetop, stirring occasionally. Or bake in the oven on 350 degrees (in an oven-safe pot) for 2 hours. Stir in the cocoa powder and serve.

For the Slow Cooker

• In a large skillet or pot, saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute. Add the beef and saute stirring regularly for about 3-5 minutes or until the beef turns brown.

• Transfer everything to the slow cooker.  Add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves. Transfer ingredients to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours. Stir in cocoa powder and heat through.

Optional Toppings

• Shredded cheddar, sour cream, avocado, limes, and green onions.

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Source: https://www.bessiebakes.com/bone-broth-instant-pot-chili-recipe-video-slow-cooker-stovetop/

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