This is Google's number one Instant Pot chilli recipe and it’s amazing. At its heart is a stock mixture made from cocoa powder, chicken stock, fish sauce and soy sauce. If that sounds weird then be reassured by the reviews on the original recipe - almost everyone agrees that it’s a great addition, even Jimmy Fallon.
Normally when I cook with fish sauce, Colin will wander into the kitchen and remark that it “smells strong”. Dinner then consists of me repeatedly stating (not asking) that “you can’t taste the fish sauce”. And it’s true. The only time Colin’s managed to detect fish sauce in one of my dishes is when I cooked a Vietnamese Chicken Salad where the Nuoc Cham sauce contained a ¼ cup of it. In this recipe there are just 2 tablespoons and Colin will vouch for their presence.
I’ve made a few changes to the recipe:
- I add a diced, raw chorizo sausage because ever since I made Nigella’s Cheesy Chilli from Kitchen and her Quick Chilli from Nigella Express, I rarely make a chilli without one.
- I add cooked green lentils because it’s a habit of mine to include a tin when cooking with mince. Again, I got the idea from Nigella’s Rapid Ragu in Nigella Express (one of my all-time favourite cookbooks) but if the beans in this recipe provide enough pulses for you then feel free to leave out the lentils.
- I swap one tin of kidney beans for black beans or sometimes I use black beans exclusively.
The original recipe calls for 2 tablespoons of chili powder and the first time I cooked the chilli I hesitated to add the full amount. I use deggi mirch chilli powder, which is milder than regular chilli powder, but I’d never added so much to one recipe before. I chickened out and added just shy of 1 tablespoon and I’m glad I did as it added a lot of heat. Thankfully we’re okay with spice but I did some digging around in the recipe comments and it turns out that American chili powder is completely different to the pure chilli powder that I’m used to here in the UK. In the comments Jacky states that 1 tablespoon of American chili powder can be made up from:
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Rather than doubling the amounts to make up 2 tablespoons, I’ve adapted them to suit my palate and included some pure chilli powder. I’ve settled on 1½ teaspoons each of cayenne and paprika and ½ teaspoon each of deggi mirch chilli powder, onion and garlic powder.
Instant Pot Chili by Amy + Jacky
- 250mlchicken stock(I use ½ a low salt cube)
- 1 tspcocoa powder
- 2 tbspfish sauce
- 1 tbspsoy sauce(I use Kikkoman)
- 1 tbspcumin seeds
- 1 tspdried oregano
- 1½ tspcayenne pepper
- 1½ tsppaprika
- ½ tsponion powder
- ½ tspgarlic powder
- ½ tspchilli powder
- 1 tbspvegetable or olive oil
- 500gbeef mince(I use 5% fat)
- 1chorizo sausage, diced(around 50g, I use a raw sausage)
- 1 largeonion, diced
- 4cloves of garlic, chopped
- 2 tinschopped tomatoes(800g)
- 3 tbsptomato purée
- 1 tinkidney beans(400g)
- 1 tinblack beans(400g)
- 1 tingreen lentils(400g, optional)
- 1 tspsugar
- salt and black pepper
- Stock mixture: In a 500ml jug, mix 250ml of chicken stock (I use ½ a low salt stock cube), 1 teaspoon of cocoa powder, 2 tablespoons of fish sauce and 1 tablespoon of soy sauce. Set to one side.
- Spice mixture: Bash 1 tablespoon of cumin seeds in a pestle and mortar then add 1 teaspoon of dried oregano, 1½ teaspoons each of cayenne pepper and paprika and ½ teaspoon each of onion, garlic and chilli powder. Set to one side.
- Chilli: Add 1 tablespoon of vegetable or olive oil to the Instant Pot’s inner pot and select ‘sauté’ for 12 minutes on ‘level 5’.
- Add 500g of beef mince and 50g of diced chorizo sausage to the Instant Pot and sauté for 5 minutes, stirring occasionally. Drain off any excess liquid into the jug that contains the stock mixture then return the inner pot to the Instant Pot and add 1 diced onion and 4 chopped cloves of garlic to the beef mince. Sauté for 5 minutes stirring constantly, then when there are 2 minutes left on the timer, add the spice mix. The beef, vegetables and spices will stick to the bottom of the pot - this is intentional as the beef needs to brown.
- Once the sauté function finishes, pour the stock mixture into the Instant Pot to deglaze the pot. Stir well to make sure that nothing is stuck to the bottom of the pot then, without stirring, add 2 tins of chopped tomatoes (800g), 3 tablespoons of tomato purée, 1 tin of drained kidney beans (400g), 1 tin of drained black beans (400g) and 1 tin of drained green lentils (400g, optional). Do not stir at this stage.
- Put the lid on the Instant Pot then select 'pressure cook', 'high' for 10 minutes. My Instant Pot takes around 7 minutes to come up to pressure before it starts to cook.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally - this takes 15 minutes in my Instant Pot. Remove the lid and give the chilli a thorough stir. My chilli was a good consistency but if you’d prefer a thicker sauce then saute for another 5-10 minutes.
- Add 1 teaspoon of sugar to the chilli then taste and season with salt and black pepper. Ladle the chilli into bowls and serve with rice, tortillas, guacamole, grated cheese or yoghurt. Leftovers can be refrigerated for up to 2 days or they can be frozen.