So glad you liked it! I’m glad you used the tomatoes you had on hand – this recipe is forgiving, so that was a great decision (and it wouldn’t matter in the IP either!). Lately I’ve been making this on my stovetop as well, there’s a whole vibe about a pot of chili simmering on the stove in this weather that just cannot be achieved with a pressure cooker!

You can, it will enhance the flavor. But the beef will cook if you just add it in the slow cooker raw, since it cooks so long. I usually just do this as I hate making extra dishes to wash!

One question. Should I brown the meat when doing it in a slow cooker?

Love the idea of using dark beer in place of the cider! So glad you and your family liked it. And thanks for catching that error with the cayenne pepper – fixing the recipe card right now! Really appreciate you bringing this to my attention.

Even though the ingredients for chili are often already “cooked,” it usually simmers for quite a long time on the stovetop (at least an hour, maybe 2-3) in order for the flavors to really marry together, the beans to get a really soft texture, etc. So 20 minutes in the instant pot takes that simmering time down quite a bit but still ends up with a really delicious flavorful result. Hope that helps!

So glad you liked it!

I’m so happy to hear you liked this recipe – it’s one of my favorites! We love making it on Halloween :-)

Oh my goodness that’s amazing! Does this mean I can call it “award winning?” I’m going to go ahead and say yes :-) Thanks for letting me know, and so glad you liked it! Love your suggestion for a vegetarian version.

Sorry for the delayed response. I’ve heard this from a few people on a few of my recipes, and I always thought it was weird because it came nowhere near to burning on mine! However, it’s come to my attention that some of the newer versions of the Instant Pot tend to show the burn warning more easily. I’d suggest adding about a cup more liquid to the chili- that should help. And if it’s too soupy at the end, you can always simmer it until it thickens up. Hope that helps!

If you scroll all the way to the bottom of the written part of the post, you should see the recipe card! You can view it on the page or you can print it.

Hi! So, I estimated that the recipe makes about 10 servings, so it’s for 1/10th of the chili. I didn’t measure the whole volume of the chili after it was done, but I think the total was about 10 cups as I look back on the ingredients, so the nutrition info is for approximately 1 cup of chili. As a disclaimer, I always estimate nutrition information to my best ability, but it’s never 100% precise. Hope that helps!

I love those ideas! I actually have a vegetarian chili recipe on the blog and it uses more beans, plus mushrooms and corn. I think mushrooms would be great, and the sweet flavor of the corn would also probably pair really well! I wonder if root vegetables- carrots, turnips, etc. would also work. I’d love to know what you end up trying and if you like it!