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Instant Pot Chili Colorado Recipe: A Hearty Meal Instant Pot Chili Colorado Recipe: A Hearty Meal


Instant Pot Chili Colorado Recipe: A Hearty Meal

Written by: Lucas Johnson

This Instant Pot Chili Colorado is my go-to comfort food. Tender beef chunks in a rich, spicy sauce, all made easy in the Instant Pot. It's hearty, flavorful, and oh-so-satisfying!

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Alright, friends, let me tell you about this fantastic Instant Pot Chili Colorado. It's a robust, flavourful dish I promise you'll absolutely love. Imagine tender chunks of beef engulfed in a richly aromatic sauce, brimming with a symphony of spices. Oh, it's a song of flavors in your mouth! Trust me on this, once you've tried this recipe, there's no going back. It's comforting, it's hearty, and it's my go-to meal when I'm in need of a warm, satisfying dinner. Ready to dive into this culinary adventure?

Ingredients for Chili Colorado

  • Beef chuck: Tender and flavorful, beef chuck adds richness and texture to the chili, making it hearty and satisfying.
  • Vegetable oil: Used for browning the beef and sautéing the aromatics, vegetable oil helps develop flavors and prevent sticking.
  • Onion: Adds sweetness and depth to the chili, onions provide a savory base flavor that complements the richness of the beef.
  • Garlic: Garlic infuses the dish with a pungent aroma and robust flavor, enhancing the overall taste of the chili.
  • Chili powder: A key spice in chili, chili powder brings heat and earthy undertones, essential for that classic chili flavor.
  • Cumin: Cumin offers a warm and earthy flavor, adding depth and complexity to the chili's overall taste profile.
  • Oregano: Oregano contributes a herbaceous and slightly floral note, balancing the richness of the beef and spices in the chili.
  • Cayenne pepper: Provides a fiery kick, cayenne pepper adds heat to the chili, elevating its spiciness and flavor profile.
  • Diced tomatoes: Diced tomatoes bring acidity and sweetness, along with a burst of freshness, enhancing the overall flavor of the chili.
  • Beef broth: Beef broth adds richness and depth to the chili, infusing it with savory umami flavors and enhancing its meaty essence.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the chili to tenderize the beef and meld the flavors quickly.
  • Vegetable Oil: Used for browning the beef and sautéing the onions and garlic to build flavor in the dish.
  • Chef's Knife: Necessary for cutting the beef chuck into 1-inch cubes for even cooking and texture in the chili.
  • Cutting Board: Provides a stable surface for cutting the beef and chopping the onion and garlic needed for the recipe.
  • Measuring Spoons: Ensures accurate amounts of spices like chili powder, cumin, oregano, and cayenne pepper are added for balanced flavor.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour


  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • Salt and pepper to taste


  1. Set the Instant Pot to sauté mode and heat the vegetable oil.
  2. Brown the beef cubes in batches and set aside.
  3. Add the onion and garlic to the pot and sauté until softened.
  4. Stir in the chili powder, cumin, oregano, and cayenne pepper.
  5. Add the beef back to the pot along with the diced tomatoes and beef broth.
  6. Close the lid and set the Instant Pot to high pressure for 30 minutes.
  7. Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
  8. Season with salt and pepper to taste before serving.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 6 g | Protein: 30 g | Total Fat: 25 g | Saturated Fat: 9 g | Trans Fat: 1 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 2 g | Cholesterol: 95 mg | Sodium: 580 mg | Dietary Fiber: 2 g | Sugar: 3 g | Calcium: 60 mg | Potassium: 650 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Tips for Making Chili Colorado Ahead of Time and Freezing

Make Ahead Instructions

  • Cook the chili according to the recipe instructions.
  • Allow the chili to cool completely.
  • Store the chili in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the chili completely before freezing.
  • Transfer the chili to a freezer-safe container or resealable bags.
  • Label the container with the date and store in the freezer for up to 3 months.

Adding a small piece of dark chocolate to this instant pot chili colorado recipe enhances the depth of flavor and adds a subtle richness to the dish.

Frequently Asked Questions About This Instant Pot Chili Recipe

Can I use a different type of meat for this Instant Pot Chili Colorado recipe?
Yes, you can substitute beef chuck with pork shoulder or chicken thighs for a different flavor profile.
How spicy is this chili recipe?
The level of spiciness can be adjusted by increasing or decreasing the amount of cayenne pepper used.
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes, you can cook this chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Can I freeze the leftovers of this chili?
Yes, this chili freezes well. Just store it in an airtight container and freeze for up to 3 months.
What are some recommended toppings for this Instant Pot Chili Colorado?
Some popular toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, and a squeeze of lime juice.

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