• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Other
  • Tips
  • Shop
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Other Recipes
  • About
  • ×

    Home » Instant Pot

    Homemade Instant Pot Chili (using Dried Beans)

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Sep 19, 2017 | Updated: Jul 30, 2021 | Author: Paint the Kitchen Red | 185 Comments

    JUMP TO RECIPE
    Instant Pot Chili Pinterest pin with image of chili with shredded cheddar surrounding sour cream, topped with green onions. On a green cloth with pieces of corn bread. From Paint the Kitchen Red

    Homemade Instant Pot Chili, made using ground beef and dried unsoaked beans, is the perfect comfort food for a fall or wintry evening.  It’s also a great dish to feed a crowd, or for game day.  The addition of Masa Harina (cornmeal) in this chili recipe thickens the chili and gives it a corn flavor.  Add your choice of toppings to take this homemade Instant Pot chili recipe over the top!

    Instant Pot Chili in white bowl on green cloth with cornbread; topped with cheese, sour cream and green onions - Paint the Kitchen Red

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. STEP BY STEP INSTRUCTIONS
    5. RECIPE CARD – PRINTABLE
    6. RELATED RECIPES AND GUIDES

    Introduction

    Did you know that October is National Chili Month? It’s not yet October, but the leaves are changing color, the weather’s turning cooler and I’m starting to make soups, stews, and other comfort foods.  I love the advent of fall and I thought it would be appropriate to post an Instant Pot Chili recipe to observe this occasion!

    Chili is derived from Chili con Carne (translated as ‘chili with meat’ in Spanish), which originated in Texas. During the Chicago World’s Fair in 1893, the San Antonio Chili Stand helped popularize Texas chili to other parts of the United States. What’s Cooking America has a fascinating article about the origins of chili, in case you’d like to find out more!

    Chili purists might say that chili should not include beans and/or tomatoes. Well, my recipe for Instant Pot Chili has both beans and tomatoes. Because I happen to like both in my chili.  

    You might be tempted to use canned beans because they’re convenient: no pre-soaking, no long cook times, just open the can and pour.  But the Instant Pot allows you to use dried beans without the inconveniences.

    The hands-on time for this Instant Pot Chili with dried beans recipe is about 10 minutes.  For the rest of the time, the Instant Pot is doing the cooking while you get other important things done!

    TIPS AND SUBSTITUTIONS


    Beans

    This recipe uses dried beans instead of canned beans. Dried beans are much more economical and don’t have added salt and preservatives.

    The dried beans should be pre-soaked, but I’m going to show you a shortcut.  I sometimes (always!) forget to soak my beans, so here’s a tip for you that works like a charm with any recipe that uses pre-soaked dried beans.  Do a quick Instant Pot pre-soak while you’re cutting up the vegetables and preparing your ingredients.


    Masa Harina (Corn Flour)

    This recipe calls for masa harina (pronounced ‘maasa areena’) which is a finely ground Mexican corn flour used to make tortillas.  Added to the chili after pressure cooking, the masa harina will thicken the Instant Pot chili and give it a slight corn flavor.

    Please keep in mind that the recipe needs a certain amount of liquid to avoid sealing issues and the burn message. If you choose not to use the masa harina, the chili may be runny or thinner than you want.

    Masa Harina can be found in the Latin/Mexican section of your grocery store or at a Latin grocery store.  If you can’t find it, you can either substitute corn meal or take a few corn tortillas and powder them in a mini food processor.


    Chili Powder

    If you’ve never cooked homemade chili before, it’s important to note that the chili powder called for in this Instant Pot Chili recipe is Mexican chili powder commonly available in American grocery stores which is a mixture of different spices including cumin and garlic.

    Please don’t use cayenne pepper or ground chili pepper that you get from Asian, Indian, Mexican, and ethnic markets – you won’t be able to eat this chili; it’ll be too spicy!  So be sure to check the ingredient list.  I like to use McCormick chili powder.


    Toppings

    Ladle the cooked Instant Pot Chili into bowls and serve with your choice of the following toppings:

    • sour cream
    • shredded cheddar cheese
    • diced shallots or red onions or green onions
    • sliced jalapenos
    • hot sauce
    • cilantro
    • cornbread to crumble over the top
    • my personal favorite: Fritos corn chips!

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual

    Instant Pot Chili with Dried Beans – Ingredients

    Instant Pot Chili Ingredients - Bell peppers, tomatoes, pinto beans, onions, chili powder, garlic, beef broth, masa harina, oregano, cumin, cocoa powder, salt, papper, ground beef - Paint the Kitchen Red
    • Bell peppers
    • Tomatoes
    • Pinto beans
    • Onions
    • Chili powder
    • Garlic
    • Beef broth
    • Masa harina
    • Oregano
    • Cumin
    • Cocoa powder
    • Salt
    • Pepper
    • Ground beef

    How to Make Chili using Dried Beans in the Instant Pot (Step by Step Instructions)

    1. Soak Beans
    2. Turn on Saute Mode
    3. Saute beef
    4. Saute vegetables
    5. Add spices, broth
    6. Pressure cook
    7. Do a natural release of pressure
    8. Stir in masa harina
    9. Serve with your choice of toppings

    Soak Beans

    Instant Pot Chili with Dried Beans Instructions collage - dried beans, quick soaked in Instant Pot - Paint the Kitchen Red
    • Soak dried beans for 4 to 8 hours or use my preferred method: Instant Pot Quick Soak Beans.

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Beef

    Instant Pot Chili with Dried Beans Instructions collage - oil, beef, cooked beef - Paint the Kitchen Red
    • Once Instant Pot is hot, add vegetable oil to the inner pot.
    • Add ground beef to the inner pot.
    • Stir with a wooden spoon to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.

    Saute Vegetables

    Instant Pot Chili Instructions collage - onions, bell peppers, garlic - Paint the Kitchen Red
    • Add onions to beef and saute until soft, about 2 minutes.
    • Stir in bell peppers.
    • Stir in garlic.

    Add Spices, Broth

    Instant Pot Jambalaya Instructions collage - deglaze, add spices and broth - Paint the Kitchen Red
    • Add chili powder, oregano, cumin powder, cocoa powder, salt, black pepper and cayenne pepper.
    • Stir well and cook until fragrant, about 1 minute.
    • Add beef broth, tomatoes and pre-soaked dried beans (whether using quick Instant Pot pre-soak or countertop pre-soak).

    Instant Pot Duo Pressure Cook 20 minutes

    Instant Pot Duo Manual mode 20 minutes collage - close lid, press manual, press + -, display says 20 - Paint the Kitchen Red
    • Close the lid and make sure steam release handle is in ‘Sealing’ position
    • Press Manual (or Pressure Cook) and ‘+’ or ‘-‘ until the display reads ‘20′ (20 minutes).

    Instant Pot Ultra Pressure Cook 20 minutes

    Instant Pot Ultra pressure cook 20 minutes collage - close Instant Pot Ultra, set time to 00:020 and select Pressure Cook, press start - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 20 minutes (00:20).
    • Press Start.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to On.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

    How to Naturally Release Pressure (NPR) on the DUO and ULTRA

    Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
    Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red
    • Allow the pressure to release naturally (NPR).  The float valve will be in the down position.  This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
    • Press Cancel and open the Instant Pot.

    * After 15 minutes, if you wish to, you can release the remaining pressure by moving the pressure release to the venting position.

    Stir in Masa Harina and Add Toppings

    Instant Pot Chili with Dried Beans Instructions collage - chili cooked, masa harina added, stirred - Paint the Kitchen Red
    • Select Saute mode.
    • Stir in masa harina.
    • Cook until chili is thickened, about 5  minutes.
    • Press Cancel.
    • Allow the Instant Pot chili to rest for 5 more minutes before serving; it will thicken some more.
    • Ladle chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips (not the healthiest, but my favorite!)
    Instant Pot Chili in white bowl on green cloth with cornbread; topped with cheese, sour cream and green onions - Paint the Kitchen Red

    Homemade Instant Pot Chili (with dried beans)

    This Instant Pot Chili, made using ground beef and dried beans, is the perfect comfort food for a fall or wintry evening.  It’s also a great dish to feed a crowd, or for game day.
    4.78 from 66 votes
    PRINT PIN RATE
    Prep Time: 5 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 servings
    Calories: 279
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Medium Bowl
    • Wooden Spatula

    Ingredients
      

    • 1 1/2 cups  dried pinto beans
    • 2 Tbsp vegetable oil
    • 1 1/2 lbs ground beef
    • 2 cups onion chopped
    • 1 cup bell pepper chopped
    • 2 Tbsp garlic minced
    • 3 Tbsp Mexican chili powder
    • 1 Tbsp dried oregano
    • 2 tsp cumin powder
    • 2 tsp cocoa powder
    • 1 tsp salt or to taste
    • 1/2 tsp black pepper powder
    • 1/4 tsp cayenne pepper or to taste
    • 4 cups beef broth
    • 1 can (14 oz.) diced tomatoes or 2 cups fresh tomatoes, chopped
    • 1/4 cup masa harina e.g. Bob’s Red Mill brand
    • Your choice of toppings: sour cream shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips

    Instructions
     

    To pre-soak pinto beans in the traditional way in a bowl:

    • Rinse pinto beans and drain.
    • Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.
    • Let bowl sit on countertop for 4 to 8 hours.
    • Drain and set aside.

    To do a quick pre-soak of pinto beans in Instant Pot:

    • Rinse pinto beans and drain.
    • Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.
    • Close the lid and pressure cook on High Pressure for 5 minutes.
    • Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]
    • Press Cancel and open the Instant Pot; drain the beans and set aside.

    Instant Pot Chili Instructions:

    • Select Saute mode.
    • Once the Instant Pot is hot, add oil to inner pot.
    • Add ground beef to inner pot.
    • Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.
    • Stir in onions and saute until soft, about 2 minutes.
    • Stir in bell peppers and garlic.
    • Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.
    • Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).
    • Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.
    • Do a Natural Pressure Release (NPR), about 15 to 18 minutes. ** [Read More: The Different Pressure Release Methods]
    • Press Cancel and open the Instant Pot.
    • Select Saute mode
    • Stir in masa harina.
    • Cook until chili has thickened, stirring frequently, about 5 minutes.
    • Press ‘Cancel’.
    • Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.
    • Ladle chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips (my favorite!)

    Notes

    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cut vegetables, etc.
    • If you choose not to thicken the chili with masa harina, your chili will be soupy.  Please keep that in mind before you omit the ingredient.
    • * The chili powder called for in this dish is Mexican chili powder which is a mixture of spices including cayenne and garlic.  Don’t use ground chili pepper!
    • ** After 15 minutes, if you wish to, you can release the remaining pressure by moving the pressure release handle to venting position.
    • See the blog post for more detailed recipe tips.  You don’t want to miss any!

    Nutrition

    Serving: 1 serving | Calories: 279 kcal | Carbohydrates: 18 g | Protein: 24 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 53 mg | Sodium: 630 mg | Fiber: 3 g | Sugar: 5 g
    Course Main Dishes
    Cuisine American
    Main Ingredient beans, beef
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

    BACK TO TOP

    Recipes you Might Also Like!

    Authentic Instant Pot Red Beans and Rice

    Instant Pot Red Beans and Rice is an authentic New Orleans recipe that will be very popular at your next gathering.  It tastes as though you’ve cooked it for hours, and tastes even better the next day.  Perfect for feeding a crowd, this recipe is so simple.  I’ve given instructions for using dried beans if you don’t have time to soak.
    GET RECIPE DETAILS
    Instant Pot Red Beans and Sausage served on rice in a black bowl on a white wooden background with multicolor napkins. Garnished with parsley and green onions - Paint the Kitchen Red

    Best Instant Pot Chicken Tinga

    This Instant Pot Chicken Tinga recipe is perfect for tacos, tostadas, enchiladas, nachos, a rice bowl or taco salad. Packed with flavor, the recipe is adapted from an authentic Mexican recipe made in the slow cooker. Perfect for meal prepping, the chicken can be pressure cooked ahead and sauteed when you’re ready to eat.
    GET RECIPE DETAILS
    Instant Pot Chicken Tinga rice bowl in orange bowl with chicken tinga tacos and nachos in the background - Paint the Kitchen Red

    Instant Pot Pasta with Sausage

    Tasty Penne with Sausage in Tomato Cream Sauce is quick and easy. This Instant Pot Pasta can be ready in 30 minutes with just 10 minutes hands-on time.
    GET RECIPE DETAILS
    Instant Pot Pasta - Penne Sausage with Tomato Cream sauce in a white bowl- Paint the Kitchen Red

    « Delicious New Orleans Instant Pot Gumbo
    Instant Pot Ultra Manual | How to Use the Instant Pot 10 in 1 »

    Reader Interactions

    Comments

    1. Michael

      March 05, 2020 at 9:11 am

      5 stars
      My kitchen smells incredible!!!

      Reply
      • Paint the Kitchen Red

        March 06, 2020 at 10:57 am

        Awesome! Thanks for rating the recipe 🙂

        Reply
    2. Kim

      March 04, 2020 at 8:40 pm

      4 stars
      This was good chili. I lean toward more tomato based chili that is not so thick, but I enjoyed this one. I would describe it as a homemade version of canned chili. Thick, hearty and light on the tomato taste. It was very helpful to have the instructions for dried beans.

      Reply
      • Paint the Kitchen Red

        March 06, 2020 at 11:11 am

        Thanks for taking the time to comment, Kim. I’m happy to hear you enjoyed the recipe albeit with less tomato than you like. I would add a tablespoon or two of tomato paste to the top (and not stir in) before pressure cooking, for a more tomato flavor.

        Reply
    3. Lesley Maple

      February 16, 2020 at 8:39 pm

      5 stars
      This was very tasty. I found your blog when I was looking for an Instant Pot recipe (though I use an off brand multi-cooker) for chili since I’d forgotten that I promised my husband chili and I had NOTHING for it. I had dried beans but hadn’t soaked them.

      The recipe was great and the spice level was right where I liked it. I’ve bookmarked your blog for further perusal.

      Reply
      • Paint the Kitchen Red

        February 17, 2020 at 8:24 am

        I’m so happy to hear you stumbled upon my blog, Lesley! I love the quick-soak option because I’m usually like you, don’t remember to plan ahead 🙂 Give my red beans and rice recipe a try – it’s so good!

        Reply
    4. Wendy

      February 07, 2020 at 9:49 am

      Made this today with ground turkey and no masa harina and it was great. Can you say how many servings it makes? You give calories for 1 serving but if I don’t know how much 1 serving is it doesn’t help me much.

      Reply
      • Lesley

        February 16, 2020 at 8:40 pm

        Wendy,

        The recipe says it makes 8 servings.

        Reply
    5. Jade

      February 03, 2020 at 1:22 pm

      what if I don’t have corn flour (masa harina)? I want to make it today.

      Reply
      • Paint the Kitchen Red

        February 04, 2020 at 9:29 am

        Jade, sorry if this is too late. You have a few options. You can take half cup of the cooked beans and mash them up and add them in to thicken the chili, or cook on saute mode to reduce, or add a cornstarch slurry.

        Reply
      • Shawn Quinn

        February 28, 2020 at 6:34 pm

        You can also crush tortilla shells in the blender since they are basically all masa harina….

        Reply
    6. John Dannunzio

      January 25, 2020 at 3:26 pm

      Probably the best chili I’ve ever made and I am 59. Placed some corn chips on bottom of bowl, added chili, cheddar cheese, lettuce and topped with some sour cream. Awesome.

      Reply
      • Paint the Kitchen Red

        January 25, 2020 at 7:37 pm

        Oh wow! Thank you, John – that’s really kind of you to say. I’m really happy you liked it. It’s kind of a coincidence, but I just finished making this tonight 🙂

        Reply
    7. Preston Plew

      January 08, 2020 at 6:17 pm

      5 stars
      This is my go to recipe when I make chili. I have it bookmarked. Love using dry beans. So much cheaper!

      Reply
      • Paint the Kitchen Red

        January 09, 2020 at 9:58 pm

        Thank you for the comment, Preston. I’m glad to hear you liked it!

        Reply
    8. Joy

      January 04, 2020 at 9:28 pm

      5 stars
      Best chili ever! Loved using dried beans. Will definitely be making this again.

      Reply
      • Paint the Kitchen Red

        January 05, 2020 at 8:16 am

        Joy, so easy to use dried beans right? I’m very glad to hear you liked the recipe. Thanks for your comment!

        Reply
    9. Liz Patee

      January 01, 2020 at 7:29 pm

      5 stars
      Absolutely 5-star amazing!!

      Reply
      • Paint the Kitchen Red

        January 01, 2020 at 8:25 pm

        Yay, thanks Liz!

        Reply
    10. Jacquelyn Hackett

      December 31, 2019 at 9:44 pm

      5 stars
      This recipe is a solid 5 Stars! I took it to a potluck tonight and the chili lovers said it was the best. The proof was in no left overs!

      Reply
      • Paint the Kitchen Red

        January 01, 2020 at 1:16 pm

        Thank you for your comment and rating, Jacquelyn – that was a great way to start the year 🙂

        Reply
    11. Matthew Beauchamp

      November 26, 2019 at 6:41 pm

      5 stars
      Made a double batch of this in my 8 qt Instant Pot, had to omit about 2 cups of broth due to it being real close to the max fill line, but it still came out great.

      Reply
      • Paint the Kitchen Red

        November 27, 2019 at 10:56 am

        Thanks for sharing, Matthew! Glad to hear the doubling worked with less liquid.

        Reply
    12. Louise

      November 18, 2019 at 12:11 pm

      I haven’t made it yet so can’t rate but wondered why your notes say to use American Chili Powder but your ingredient list says Mexican Chili Powder. I went to the store to get my ingredients today and purchased Mexican Chili Powder. Should I use less?

      Reply
      • Paint the Kitchen Red

        November 18, 2019 at 8:29 pm

        What I really mean to say is Mexican chili powder. So you should be all set. Thanks for letting me know – I will get that corrected!

        Reply
        • Kim

          December 28, 2019 at 7:30 am

          5 stars
          Thanks for making sure this gets corrected – I was confused too! Looking forward to trying they recipe!

          Reply
          • Paint the Kitchen Red

            December 28, 2019 at 3:22 pm

            Kim, it’s been corrected – thanks!

            Reply
    13. Sheena

      October 10, 2019 at 9:32 am

      5 stars
      I’ve tried many instant pot chili recipes, and this was my favorite so far. I didn’t have masa harina so I used corn meal, it gives the chili such a great texture! And I love that it uses dried beans instead of canned. It drives me nuts that so many of the IP chili recipes use canned beans, it negates one of the huge benefits of using an instant pot!

      Reply
      • Paint the Kitchen Red

        October 10, 2019 at 10:26 am

        Thanks so much, Sheena. I do love the secret ingedient of masa/corn meal. I used to crumble corn tortillas, and that works well too.

        Reply
    14. Amber

      September 29, 2019 at 6:34 pm

      5 stars
      This is my go to for instapot chili. It’s simple, easy, quick and the fact it uses dry beans instead of canned is a plus for me! This is second time I have made this recipe and my hubs and I love it. Kids are not biggest fans of chili but they get over ruled for it, lol. Thanks!

      Reply
      • Paint the Kitchen Red

        September 30, 2019 at 3:31 pm

        Thank you, Amber. I do love this chili too – haven’t yet made it this fall, need to get on that 🙂

        Reply
    15. Pat

      September 28, 2019 at 5:54 pm

      Loved this chili! It will be my new go to recipe when a pot of chili is calling. Nice rich flavour and more economical using the dried beans instead of canned. I added corn to it just cause I like corn in my chili.

      Reply
      • Paint the Kitchen Red

        September 28, 2019 at 8:01 pm

        Thank you so much, Pat. I’m happy you liked the recipe!

        Reply
    16. Al

      September 18, 2019 at 8:15 am

      5 stars
      I made a pot of your beans and it’s the best!

      Reply
    17. Becky

      July 22, 2019 at 4:50 pm

      5 stars
      This was delicious! I didn’t have any masa harina and neither did my local grocer, so we topped each serving with crumble tortilla chips, shredded cheese, and a dollop of sor cream. Next time I go to Kroger, I’ll get some masa harina.

      Reply
      • Paint the Kitchen Red

        July 23, 2019 at 9:30 am

        Becky, you could also use corn meal, finely chopped corn tortillas too. Thank you for the comment and rating – much appreciated!

        Reply
    18. Amber Hutchingsq

      June 04, 2019 at 12:29 pm

      5 stars
      Absolutely delicious. I did not have masa harina and didn’t have time to run buy some so I used what I had on hand–arrowroot powder and a little coconut flour. Strange, I know, but I didn’t want it to taste like a gravy (adding regular all purpose flour) and I didn’t have corn flour. It was still so yummy! I like that substituting still produced a delicious turn-out. Hopefully that helps someone else needing to substitute with odds and ends they have on hand.

      Reply
      • Paint the Kitchen Red

        June 10, 2019 at 11:41 am

        Amber, I’m so glad you liked the recipe. I love this chili so much too!

        Reply
    19. Terence Tchen

      April 24, 2019 at 4:35 pm

      4 stars
      The chili was fine, but was not something that the family raved about. There is another Instant Pot chili recipe out there that I made before this one, and the family raved about that chili. As a result, a 4 star rating.

      Reply
      • Paint the Kitchen Red

        April 25, 2019 at 7:46 am

        Terence, fair enough – you gotta keep the fam happy always 🙂 Thanks for the feedback – much appreciated.

        Reply
    20. Janet

      April 01, 2019 at 9:49 pm

      5 stars
      This chili was so good that my family ate the whole batch the first night and insisted that I make it again the next night. I used the quick method for preparing the beans. What a time saver!

      Reply
      • Paint the Kitchen Red

        April 03, 2019 at 1:29 pm

        Great! Thank you for taking the time to comment and rate the recipe – it means a lot to me 🙂

        Reply
    « Older Comments
    Newer Comments »

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    Neena in red sweater head tilted

    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

    More about me →

    Popular

    • Easy Instant Pot Fried Rice Recipe (Chinese Style)
    • Coconut Chicken Curry Soup
    • Instant Pot Sausage Pasta in Creamy Tomato Sauce
    • Best Instant Pot Jambalaya Recipe

    Seasonal

    • Peri Peri Chicken (Instant Pot and Grill)
    • Instant Pot Deviled Eggs with Wasabi
    • Grilled Instant Pot Jamaican Jerk Chicken
    • Arugula Beet Salad

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Web Stories

    • Google Web Stories

    Instant Pot

    • Recipe Index
    • Tips and Resources

    Air Fryer

    • Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Paint the Kitchen Red