Delicious Instant Pot Chili + 20 More Soup Recipes for Winter (2024)

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By Michelle Marine

on Jan 25, 2020, Updated Oct 28, 2023

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There’s nothing better on a cold winter night than a big bowl of this hearty Instant Pot Chili – Recipe made with dried beans and ZERO pre-soaking!

Delicious Instant Pot Chili + 20 More Soup Recipes for Winter (2)

Delicious Instant Pot Chili + 20 More Soup Recipes for Winter

I’m excited to team up with a great group of bloggers to bring you this first ever Houseful of Soups post! You will love the comfort foods so many amazing recipe creators are bringing you today. From hearty chili to chicken noodle soup, lentil soup, baked potato soup, French Onion Soup, and more: we’re covering all of your winter soup needs in one easy post.

First up, here is my delicious instant pot chili recipe made with dried beans, bacon, and hidden veggies. Cooked right in your instant pot without soaking the beans, you will love how easy it is to incorporate heart-healthy and frugal dried beans. I love that you can make this chili all in one pot with minimal mess and clean up!

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Let’s make this easy pressure cooker chili!

I think chili is one of the best soup recipes for winter! Is chili a soup though?? What do you think?

And instant pot recipes are my favorite because of quick cooking time and the easy clean up. Everything is made right in one pot which means fewer pots to scrub! This recipe is pretty versatile and I hope you love it. So let’s get cooking.

Gather your supplies! It really is much easier if you get all the ingredients out and prepped ahead of time. I can tell you from experience that it takes forever if you’re cooking and chopping at the same time, while also hunting down the ingredients.

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Turn your instant pot on saute, gather and open cans, get out all the spices, chop your veggies, make sure the ground meat is thawed.

Once your pressure cooker is hot, cook the bacon lardons until nice and crispy. It should take about 5-6 minutes. Remove bacon from pan, then add the chopped carrots and onions and cook right in the bacon grease. Cook them for several minutes until the carrots are soft and the onions are translucent and fragrant, then add garlic and cook for 1-2 minutes.

Remove the veggies from the pan and add the ground meat, cooking until completely browned.

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Next, add all remaining ingredients, stirring to combine. Make sure to scrape the bottom of the pot to get everything nicely mixed. Lock the lid on the Instant Pot and cook on manual high for 45 minutes. Make sure the gasket on the lid is pushed back so it can seal properly. It will take the Instant Pot some time to get up to pressure, probably 10-15 minutes.

Once the cooking time is done, do a natural release of the pressure for 15 minutes, then quick release remaining pressure. I like the cover the gasket with a towel or washcloth so the steam doesn’t spew all over everywhere. Carefully open the lid, making sure to vent it away from you so the steam doesn’t hit your face.

Stir the soup again and ladle into bowls. I like to serve chili with a variety of toppings like cheese, sour cream, tortilla chips, sliced jalapeno, green onions, avocado etc. What toppings do you like on your chili? How about queso dip?

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A few notes about the chili ingredients.

You can use any type of ground meat you like. We buy organic beef in bulk from a local farmer so that’s what I use most often. My mom makes delicious chili with venison that my father hunts and you can’t even tell that it’s venison. Ground turkey is also delicious in this chili, or you can mix and match any way you like!

One thing I love about my instant pot is that I can cook dried beans without soaking. Dried beans are staples in my pantry. I buy them in bulk (25lbs at a time) and always have them on hand. Using my instant pot, I can cook them quickly from scratch when I need them! Learn how easy it is to cook dried beans of all kinds without soaking in this post.

We like to add carrots because their sweetness is a nice contrast to the acidity of the tomatoes. I’ve found that adding carrots to tomato rich soups and sauces is a great way to sweeten without adding sugar.

Last year I learned from a very good cook that you can use ketchup instead of tomato paste! Let me way I was mind-blown! Now instead of buying little cans of tomato paste and having to deal with leftovers, I just use ketchup. My favorite ketchup is Vegetable Ketchup from True Made Foods. I tried it last year at Expo West and love that it uses veggies as a sweetener in place of the sugar!

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Here are 20 More Soup Recipes for Winter!

I enjoy participating in Houseful of Soups blog hop and I know you’ll like all of these recipes. Make sure you head over to check them out and them to your dinner menus!

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Here are a few more of my soup recipes too!

Instant Pot Chicken Noodle Soup

Instant Pot Lasagna Soup

Creamy Chicken Stew – great for immune boosting

Effortless French Onion Soup from Scratch

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Yield: 8 servings

Delicious Instant Pot Chili Recipe {made with dried beans, no soaking required!)

Delicious Instant Pot Chili + 20 More Soup Recipes for Winter (10)

This delicious instant pot chili recipe is just what the cold winter weather ordered. Made with dried beans WITHOUT soaking, bacon, and a few hidden veggies, this chili is sure to be a hit with your family!

Prep Time15 minutes

Cook Time45 minutes

Additional Time15 minutes

Total Time1 hour 15 minutes

Ingredients

Instructions

    Turn instant pot on saute. Once it's hot, cook the bacon lardons until nice and crispy, about 5 minutes.

    Remove bacon from pan, then add the chopped carrots and onions and cook right in the bacon grease. Cook them for several minutes until the carrots are soft and the onions are translucent and fragrant, then add garlic and cook for 1-2 minutes.

    Remove the veggies from the pan and add the ground meat, cooking until completely browned.

    Add remaining ingredients, stirring to combine.

    Lock the lid on the Instant Pot and cook on manual high for 45 minutes.

    Make sure the gasket on the lid is pushed back so it can seal properly. It will take the Instant Pot some time to get up to pressure, probably 10-15 minutes.

    Naturally release pressure for 15 minutes, then quick release remaining pressure.

    I like the cover the gasket with a towel or washcloth so the steam is spewing all over everywhere.

    Carefully open the lid, making sure to vent it away from you so the steam doesn't hit your face.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 733Total Fat: 36gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 139mgSodium: 1608mgCarbohydrates: 49gFiber: 13gSugar: 9gProtein: 56g

Nutritional data is not always correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

So, what do you think? Which of these soup recipes for winter are you most excited to try? And does chili qualify as a soup or is it in a category all of its own?

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About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

Read More About Me

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Delicious Instant Pot Chili + 20 More Soup Recipes for Winter (2024)

FAQs

Is chili better on stove or Instant Pot? ›

Our testers really liked the stovetop method because of its consistency. Being on the stove allowed for it to really thicken and for the spices and flavors to meld together well.

How do you thicken chili in an Instant Pot? ›

How to Thicken Instant Pot Chili
  1. Thicken with Cornstarch (2 minutes): Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. ...
  2. Thicken by Simmering (20 minutes): If time allows, I prefer this method.
Feb 26, 2024

What kind of beans can be used in chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

How long to heat up chili in Instant Pot? ›

Reheating Beef Chili on Slow Cook Setting

Alternatively, you can set the Instant Pot to SLOW COOK on HIGH and let it warm up for about 45-60 minutes to get warm. Keep the regular Instant Pot lid on with the slow cook function.

Is chili better in a Dutch oven or crockpot? ›

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

Does chili get more liquid as it cooks? ›

The longer you simmer chili with the lid off of the pot the thicker it will get. The excess liquid will turn into steam and help reduce the chili down to a nice, thick consistency.

What spice gives chili its flavor? ›

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves.

How do you make chili more flavorful? ›

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

Should chili be thick or soupy? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

Does Gordon Ramsay put beans in chili? ›

Gordon Ramsay's recipe for chili con carne includes onion, a red chili pepper, fresh tomatoes, and kidney beans. Ramsay's chili recipe is lengthy — it includes everything from ground cumin and sweet paprika to a cinnamon stick, ground beef or beef mince, and garlic.

Which onion is best for chili? ›

Yellow Onions: These are the most versatile and widely available type of onion, and are a good choice for chili con carne. They have a slightly sweet, sharp, and tangy flavor that adds depth and complexity to the dish.

What is the best meat combination for chili? ›

The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

Does chili get hotter the longer you cook it? ›

No. It will not get milder with simmering. The nature of any spice is to seep into the dish directly proportional with the time. The more you cook it the more the intensity infused into the dish.

Can you let chili simmer all day? ›

If you have time to make it the day before or early in the day and can let it simmer all day, your chili will go from good to AMAZING. Simmering all day allows the meat, beans, and onions to soften and the flavors to meld together. There's just no substitution for chili that is cooked low and slow all day!

How do you thicken watery chili? ›

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

What is the best thickener for chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

What is the best ingredient to thicken chili? ›

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

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