Instant Pot Chorizo and Beef Chili

Name: Instant Pot Chorizo and Beef Chili
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb (454 g) Ground beef (80/20 blend); 8 oz (227 g) Mexican chorizo, casing removed, crumbled; 1 medium (150 g) Yellow onion, diced; 4 cloves (20 g) Fresh garlic, minced; 3 (35 g) Dried ancho chiles, seeded, deveined, roughly chopped; 28 oz (794 g) Canned diced tomatoes; 2 cups (480 ml) Beef broth; 1 tablespoon (15 ml) Olive oil; 2 teaspoon (10 g) Ground cumin; 1 tablespoon (7 g) Chili powder; 1 teaspoon (3 g) Dried oregano; 2 cans (15 oz each) (850 g) Canned black beans, drained and rinsed; 1 teaspoon (6 g) Kosher salt; ½ teaspoon (1 g) Fresh ground black pepper; Fresh cilantro, chopped, for garnish (optional); Fresh lime, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

A hearty, flavorful chili combining seasoned ground beef and chorizo, simmered with rehydrated ancho chiles, tomatoes, and black beans in an Instant Pot. The ancho chiles add authentic Mexican depth and smokiness, while high pressure cooking melds flavors in minutes. Rich, naturally spiced, and ready for the table in under an hour—perfect for weeknight dinners or feeding a crowd.

Prep: 15 min
Cook: 28 min
Wait: 9 min
Total: 52 min
Makes: 6 servings (about 8–9 cups)

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Ingredients

6 servings

1 lb (454 g) Ground beef (80/20 blend)
8 oz (227 g) Mexican chorizo, casing removed, crumbled
1 medium (150 g) Yellow onion, diced
4 cloves (20 g) Fresh garlic, minced
3 (35 g) Dried ancho chiles, seeded, deveined, roughly chopped
28 oz (794 g) Canned diced tomatoes
2 cups (480 ml) Beef broth
1 tablespoon (15 ml) Olive oil
2 teaspoon (10 g) Ground cumin
1 tablespoon (7 g) Chili powder
1 teaspoon (3 g) Dried oregano
2 cans (15 oz each) (850 g) Canned black beans, drained and rinsed
1 teaspoon (6 g) Kosher salt
½ teaspoon (1 g) Fresh ground black pepper
Fresh cilantro, chopped, for garnish (optional)
Fresh lime, cut into wedges, for serving (optional)

Equipment (5)

Instant Pot (6-quart or larger)
Small bowl (for soaking chiles)
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Gather all ingredients and equipment before beginning—this recipe moves quickly once sauté mode starts.
Have 1 cup of hot water ready for soaking the ancho chiles (hot tap water works fine).
Make sure your Instant Pot's sealing ring is clean and properly seated to ensure a good seal.

1
Soak and Prepare Ancho Chiles
- Place 3 dried ancho chiles in a small bowl and pour 1 cup of hot water over them.
- Let soak for 10 minutes until soft.
- While they soak, begin prepping remaining ingredients: dice the onion, mince the garlic, open and drain the cans, and measure out the spices.
- Once chiles are soft, transfer to a cutting board and remove the stem and seeds.
- Roughly chop them and reserve the soaking liquid—you'll add it to the chili.
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Ready when: Chiles are soft and easily chopped
Tip: For deeper, toasted flavor, lightly toast the dried chiles in a dry skillet over medium heat for 1–2 minutes before soaking—watch carefully so they don't burn.
2
Brown Chorizo and Beef
- Set the Instant Pot to sauté mode on medium-high heat.
- Add 1 tablespoon olive oil.
- Once shimmering, add the crumbled chorizo, breaking it into small pieces with a spoon, and cook for 3–4 minutes, stirring occasionally, until well-browned and fat renders.
- Add the ground beef, breaking it into small chunks, and cook for 5–6 minutes more, stirring occasionally, until deeply browned with no pink remaining and the beef reaches a safe internal temperature of 160°F (71°C).
- If excess fat pools (more than a couple tablespoons), drain some off.
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Ready when: Beef is deeply browned with no pink visible and reaches 160°F (71°C)
Tip: Deep browning develops flavor—don't rush. Let the meat rest a few seconds between stirs so it browns rather than steams.
3
Sauté Aromatics and Toast Spices
- Add the diced onion and cook for 3 minutes, stirring frequently, until softened and lightly golden.
- Add the minced garlic and cook for 30 seconds.
- Sprinkle in the ground cumin, chili powder, and dried oregano.
- Stir constantly for 1 minute to toast the spices and release their fragrant oils.
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Ready when: Spices smell warm and fragrant; onion is soft
Tip: Toasting spices in fat blooms their flavors and adds depth—this step makes a big difference in the final taste.
4
Add Tomatoes, Broth, and Chiles
- Pour in the canned diced tomatoes with all their juices and the beef broth.
- Add the chopped ancho chiles and their reserved soaking liquid.
- Using a wooden spoon, scrape the bottom of the pot to dissolve any browned, flavorful bits (fond) stuck to the surface.
- Stir well to combine all ingredients evenly.
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Ready when: All ingredients are combined and fond is dissolved
Tip: Scrape thoroughly—that fond is concentrated flavor. Every bit you release enriches the chili.
5
Pressure Cook the ChiliOven 248°F / 120°C
- Turn off sauté mode.
- Secure the lid on the Instant Pot and ensure the steam release valve is set to sealing position.
- Press the high pressure button and set the timer for 8 minutes at high pressure (in °F: 248°F/120°C is the pressure temperature, though the display shows only time).
- When the timer beeps, allow the pot to naturally release pressure for 5 minutes—the display will count down.
- Then carefully move the steam release valve to the venting position to quick-release any remaining pressure.
- Stand back; hot steam will release.
- Once fully depressurized, the lid will open freely.
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Ready when: Pressure indicator has dropped; lid opens freely
Tip: Never skip the natural release—it helps pressure drop safely and allows flavors to settle into the meat and beans evenly.
6
Add Beans and Simmer
- Stir the drained and rinsed black beans into the chili.
- Set the Instant Pot back to sauté mode on medium heat and bring to a gentle simmer, stirring occasionally, for 2–3 minutes until the beans are heated through and the flavors have fully melded.
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Ready when: Beans are heated through and chili looks cohesive
Tip: Adding beans after pressure cooking prevents them from turning mushy. A short simmer brings all the flavors into harmony.
7
Season and Serve
- Turn off the heat.
- Taste the chili and adjust the seasoning with additional kosher salt and fresh black pepper as needed.
- Ladle into bowls and serve hot.
- Top with fresh cilantro, a squeeze of lime juice, sour cream, shredded cheddar cheese, diced onion, or your favorite chili accompaniments.
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Tip: Chorizo brands vary widely in spice and saltiness—taste and adjust seasoning carefully. A squeeze of lime brightens and balances the flavors at the end.

Good to know

Tips

Toast the dried ancho chiles lightly in a dry skillet over medium heat for 1–2 minutes before soaking for richer, deeper flavor—don't let them burn or they'll turn bitter.
Brown the meat thoroughly until deeply caramelized; those dark, flavorful bits dissolve into the broth and build the backbone of the chili's taste.
Don't skip the 5-minute natural release; it allows pressure to drop safely and helps flavors settle into the meat and beans rather than escaping as steam.
Chorizo brands vary widely in spice level and salt content. Taste the finished chili before adding all the salt listed, and adjust to your preference.

Make ahead

You can prepare ingredients up to one day ahead: soak and chop the ancho chiles, dice the onion and garlic, and open the cans. Store in separate covered containers in the refrigerator. The next day, proceed with browning the meat and complete the recipe. The chili actually tastes better a day or two after making, as flavors deepen and marry together. Store and reheat as directed below.

Storage & reheating

Refrigerator: Up to 4 days in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes). Add a splash of broth if the chili has thickened. Freezer: Up to 3 months in airtight containers or freezer bags (leave ½ inch headspace for expansion). Thaw overnight in the refrigerator and reheat on the stovetop or microwave. Room temperature: Don't leave chili unrefrigerated for more than 2 hours.

Substitutions

Dried ancho chiles → 1 additional tablespoon chili powder plus 1 teaspoon ground cumin (added in Step 3). This omits the ancho chiles entirely but keeps the heat and spice warm. The depth from rehydrated chiles is lost, but the chili remains well-seasoned.
Canned black beans → Pinto beans, kidney beans, or a mix of canned beans (same quantity, drained and rinsed). Any canned bean works; cook time remains the same. Kidney beans are heartier and hold their shape better than black beans.
Beef broth → Chicken broth or low-sodium vegetable broth. Chicken broth gives a slightly mellower flavor; vegetable broth creates a lighter, less meaty chili. Taste and adjust seasoning afterward.
Ground beef (80/20 blend) → 90/10 ground beef or ground turkey. Leaner meat means less fat to drain. If using turkey, increase olive oil to 1.5 tablespoons for more moisture in the sauté step.