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instant pot chili recipe best con carne masa harina

BEST Instant Pot Chili

By Kimberly Killebrew
A delicious blend of beef, beans, tomatoes, a variety of fragrant spices, and a "secret ingredient" (masa harina) all come together to create a tummy-warming, soul-satisfying chili that is out of this world delicious!
5 from 68 votes
Print Pin Rate
Prep Time 10 minutes
Cook Time 45 minutes
Pressure Natural Release Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Tex Mex
Servings 6
Calories 686 kcal

Ingredients
 
 

  • 1 1/2 pounds ground beef
  • 1 large yellow onion , finely chopped
  • 1 clove garlic , minced
  • 3 tablespoons chili powder (click link for our BEST homemade chili powder!)
  • 2 teaspoons ground cumin
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon beef broth base (e.g. Better Than Bouillon) or bouillon granules
  • 1/2 teaspoons cayenne pepper , optional for more heat
  • 28 ounces plain tomato sauce
  • 28 ounces petite diced tomatoes (do not drain)
  • 1 can (10.75 ounces) condensed tomato soup (do not add water)
  • 2 teaspoons Worcestershire sauce
  • 1 cup water
  • 16 ounces dried kidney beans , soaked overnight and rinsed
  • 3-4 tablespoons masa harina
  • sour cream, shredded Cheddar cheese, crushed tortilla chips, chopped cilantro or sliced green onions , for serving

Instructions
 

  • Set the Instant Pot to "saute" and cook the ground beef until no pink remains.  Add the onions and cook for another 5 minutes until they're soft and translucent. Add the garlic and cook for another minute. Add all the seasonings and cook for another minute.
    Add the tomato sauce, tomato soup, diced tomatoes, Worcestershire sauce, water, and kidney beans and stir to combine.
    Set to pressure cook on HIGH for 35 minutes followed by a natural release (about 15 minutes).  NOTE:  If you did not pre-soak the beans overnight increase the cooking time to 45 minutes followed by a natural release.
    Set the Instant Pot to "saute", stir in the masa harina, and let simmer another 5 minutes or until thickened.  Add salt and pepper to taste.
    Serve with a dollop of sour cream, a sprinkling of cheese, some crushed tortilla chips (our family's fav), and some chopped cilantro or sliced green onions.

Nutrition

Calories: 686kcalCarbohydrates: 79gProtein: 43gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 81mgSodium: 2172mgPotassium: 2594mgFiber: 19gSugar: 19gVitamin A: 2327IUVitamin C: 33mgCalcium: 189mgIron: 12mg
Keyword Chili, Chili Con Carne, Instant Pot Chili
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