Instant Pot Smoky Chilli
Whip up this Smoky Chilli in your Instant Pot for a quick, flavour-packed meal with a thick, comforting sauce that warms you up from your head to your toes.
Also in these categories:
NutritionPer Serving
- Calories375
- Fat8g
- Saturates3g
- Carbs32g
- Sugars19g
- Protein37g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Short on time but still craving something hearty? This Instant Pot Smoky Chilli is your answer.
Using pressure to lock in flavour fast, we’ve developed a rich, smoky chilli with a thick, comforting sauce that comes together in a fraction of the usual time. BBQ seasoning and paprika provide a warming twist on your classic con carne, making it perfect for busy weeknights when you still want proper comfort food.
It’s a great option for meal prep too, since the flavours only get better. And no need to worry if you don’t have an Instant Pot – this recipe can also be made on the hob, in your oven, or in your slow cooker just as easily.
What diets is this Instant Pot Smoky Chilli suitable for?
This Instant Pot Smoky Chilli can easily be made suitable for gluten and dairy-free diets. If you’re cooking for someone with a gluten or dairy intolerance, just be sure to swap out the following ingredients for suitable alternatives:.
- Stock cube
- Henderson’s relish
- Double check BBQ seasoning (some contain milk)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Instant Pot Smoky Chilli?
This post contains affiliate links. Find out what this means here.
This Instant Pot Smoky Chilli recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves. We’ve included some equipment you’ll need further down the page.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
If you don’t have an Instant Pot, you can find one like this easily on Amazon: 
How many calories are in this Instant Pot Smoky Chilli?
There are only 375 calories in one serving of this Instant Pot Smoky Chilli, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Spray the Instant Pot with low-calorie cooking spray and set to ‘sauté.’
Step 2
Add the onions and cook for 5-10 minutes, until soft and golden — stirring well.
Then add the garlic and continue to cook for a further 1-2 minutes.
Step 3
Add the peppers and cook for 5 minutes. Then add the minced beef, and cook for a further 4-5 minutes, until browned.
Step 4
Add the chilli powder, smoky BBQ seasoning, paprika and cumin. Stir everything in, and cook for 1-2 minutes.
Step 5
Add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson’s relish), sriracha sauce, and beef stock.
Stir well, then cover with the lid, and lock. Set the valve to ‘sealing’, and cook at high pressure for 30 minutes. Release the pressure, and when the valve has dropped, remove the lid.
Step 6
The chilli should be thick and rich; if it’s still a little runny, set your Instant Pot to ‘sauté’, and continue to cook with the lid off until reduced and thickened. Then serve!
What could I serve with Instant Pot Smoky Chilli?
Our Instant Pot Smoky Chilli is delicious with a crisp salad, or you could serve these with lots of different slimming-friendly options! Here are some ideas:
How do you know when Instant Pot Smoky Chilli in the Hole is cooked?
You can tell Instant Pot Smoky Chilli is cooked when the sauce is rich and thick. This should take around 55 minutes in your Instant Pot in total. Alternatively, you could also make this Instant Pot Smoky Chilli on the hob, in your oven, or in your slow cooker. The choice is yours!
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes.
How long can you keep Instant Pot Smoky Chilli in the fridge?
Once you’ve served up your Instant Pot Smoky Chilli, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Smoky Chilli in the fridge for approximately 3 days or so.
Can I freeze Instant Pot Smoky Chilli?
Yes, you can! This recipe can be frozen after cooking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Instant Pot Smoky Chilli?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes — until piping hot.
From frozen: Allow to defrost, then heat covered in the microwave for 3-5 minutes. Stir. Cook for a further 5-7 minutes — until piping hot.
ORDER Our NEW cookbook Slow Cooker NOW
Instant Pot Smoky Chilli
Whip up this Smoky Chilli in your Instant Pot for a quick, flavour-packed meal with a thick, comforting sauce that warms you up from your head to your toes.
-
Prep Time
15 MINS
-
Cook Time
55 MINS
- KCals 375
- Carbs 32G
Instructions
- Spray the Instant Pot with low-calorie cooking spray and set to ‘sauté.’
- Add the onions and cook for 5-10 minutes until soft and golden, stirring well. Add the garlic and continue to cook for 1-2 minutes.
- Add the peppers and cook for 5 minutes. Then add the minced beef and cook for a further 4-5 minutes, until browned.
- Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir in and cook for 1-2 minutes.
- Add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson's relish), sriracha, and beef stock. Stir well, then cover with the lid and lock. Set the valve to 'sealing', and cook at high pressure for 30 minutes. Release the pressure, and when the valve has dropped, remove the lid.
- The chilli should be thick and rich; if it's still a little runny, set to 'sauté' and continue to cook with the lid off until reduced and thickened. Then serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made this Instant Pot Smoky Chilli and loved it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
Join the conversation
Comment or ask our advice