Instant Pot Beef Chili with Beer and Caramelized Onions

Steps

1. 1

   Prepare vegetables and spices

   • Dice the yellow onions into ½-inch pieces.
   • Mince the garlic cloves.
   • Drain the kidney beans in a colander and rinse under cold water, shaking to remove excess moisture.
   • Measure out the chili powder, cumin, and paprika into a small bowl.
   • Have salt and pepper measured and ready.
   • Set everything nearby before turning on the Instant Pot.

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   Ready when: All vegetables are diced, spices are measured, and beans are rinsed

   Tip: Mise en place (having everything prepped and ready) makes the cooking process smooth and ensures nothing is overlooked.

2. 2

   Caramelize the onions

   • Turn the Instant Pot to sauté mode and select "more" for high heat.
   • Add the vegetable oil and let it heat until shimmering, about 1 minute.
   • Add the diced onions in a relatively even layer.
   • Cook for 15-20 minutes, stirring every 3-4 minutes, until the onions are deeply golden brown and very soft.
   • The edges should show deep caramelization and the onions should have reduced significantly in volume.

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   Ready when: Onions are deep golden brown throughout, very tender, and have reduced to about one-third their original volume

   Tip: Don't rush this step. Caramelized onions are essential to the chili's depth and richness. Stir every few minutes to prevent sticking. This is where the flavor foundation is built.

3. 3

   Brown the ground beef

   • Add the ground beef to the pot with the caramelized onions.
   • Break it apart thoroughly with a wooden spoon as it cooks, stirring frequently, and cook for 8-10 minutes until the beef is completely browned with no pink visible anywhere.
   • If more than about 2 tablespoons of fat have accumulated in the pot, carefully tilt the pot and spoon off the excess, leaving it behind.

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   Ready when: Beef is uniformly browned throughout with no pink remaining

   Tip: Break the beef into small, even pieces as it cooks to ensure even browning. Draining excess fat prevents a greasy final chili and helps the flavors shine.

4. 4

   Bloom the spices

   • Add the minced garlic, chili powder, cumin, and paprika to the pot.
   • Stir constantly for about 1-2 minutes until the spices are very fragrant and fully incorporated with the beef and onions.
   • The mixture should smell deeply aromatic, like a chili spice blend.

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   Ready when: Spices are very aromatic and evenly distributed throughout the beef mixture

   Tip: Blooming the spices in fat releases their essential oils and deepens their flavors significantly. Stir constantly to avoid burning them.

5. 5

   Deglaze with beer

   • Reduce the Instant Pot to sauté mode "normal" for medium heat.
   • Pour the entire bottle of beer into the pot.
   • Use a wooden spoon to scrape the bottom of the pot thoroughly, dissolving and lifting all the browned, caramelized bits that stuck during the beef browning.
   • Let the mixture simmer for about 2 minutes, stirring occasionally.

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   Ready when: Browned bits are fully dissolved and the beer is slightly reduced, fragrant, and well incorporated

   Tip: Scraping the pot well during deglazing ensures you capture all the flavorful browned bits (fond). These add tremendous depth to the final chili.

6. 6

   Add remaining ingredients

   • Add the beef broth, crushed tomatoes, and diced tomatoes with their juice to the pot.
   • Add the salt and black pepper.
   • Stir well for 2-3 minutes, ensuring everything is combined and nothing is sticking to the bottom of the pot.
   • Then gently fold in the drained kidney beans and stir until evenly distributed.
   • Check the pot bottom one more time – it must be completely clear with nothing stuck.

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   Ready when: All ingredients are combined, the mixture is uniform, and the pot bottom is completely clear with no stuck food

   Tip: It is critical to ensure nothing is stuck to the pot bottom before pressure cooking. Stuck food can prevent the pot from building proper pressure and can affect cooking.

7. 7

   Pressure cook the chili

   • Press the cancel button to turn off sauté mode.
   • Close and lock the lid of the Instant Pot.
   • Set the pot to high pressure for 15 minutes.
   • The pot will take about 5 minutes to come to pressure (you'll see the float valve rise as pressure builds), then cook at pressure for 15 minutes.
   • Once the 15-minute cooking time ends, the Instant Pot will beep.

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   Ready when: Instant Pot beeps to signal the cooking cycle is complete

8. 8

   Release pressure and finish

   • Once the Instant Pot signals completion, allow the pressure to release naturally for 5 minutes – you should not see steam escaping during this time.
   • After 5 minutes, carefully turn the steam release valve to "venting" to quick release any remaining pressure.
   • Wait a few seconds, then remove the lid carefully, tilting it away from your face.
   • Taste the chili and adjust the salt and pepper as needed.
   • If you prefer a thicker consistency, turn the Instant Pot back to sauté mode and simmer for 5-10 minutes to reduce.

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   Ready when: Pressure is fully released, lid comes off easily, and chili has reached your desired thickness

   Tip: Allow the full 5-minute natural release before quick releasing. This gentle release keeps the beef tender and prevents splattering.

9. 9

   Serve with toppings

   • Ladle the hot chili into serving bowls.
   • Top each serving generously with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and fresh cilantro as desired.
   • Add sliced jalapeños for extra heat if preferred.
   • Serve immediately while hot.

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   Ready when: Chili is portioned into bowls and topped as desired