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Cincinnati chili served over spaghetti pasta in a white bowl & topped with melted cheddar and diced white onion
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5 from 1 vote

Instant Pot Cincinnati Chili

Instant Pot Cincinnati chili is a quick and hearty take on the classic Midwestern dish. Thanks to the pressure cooker, you can enjoy this simple meal any night of the week in almost no time at all!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Main Course, Pasta
Cuisine: American
Servings: 8
Calories: 208kcal


  • 2 lbs lean ground beef
  • 1 large yellow onion peeled & diced
  • 3 1/2 tsp minced garlic
  • 2 cups beef broth can sub chicken if beef isn't readily available
  • 8 oz can tomato sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp brown sugar light or dark, either will work
  • 2 tsp unsweetened cocoa powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/8 tsp ground cloves
  • 6 oz can tomato paste
  • salt & pepper to taste
  • cooked spaghetti for serving
  • shredded cheddar cheese for garnish
  • chopped white onion for garnish


  • Hit the saute button on your pot, and add the beef and onion to the inner pot. Cook, breaking up & crumbling as it does until the beef's cooked through & completely browned.
  • Add the garlic, stirring to incorporate, and cook another 60 seconds. Hit the cancel button to stop the cooking process.
  • Scoop out and discard any obvious grease.
  • Add all of the remaining chili ingredients, except the tomato pasta, salt, & pepper. Stir everything together to evenly combine.
  • Add the lid, turning to close, and make sure the vent valve is set in the sealed position.
  • Cook on HIGH pressure for 20 minutes, then carefully turn the vent valve to perform a quick release. Carefully open the lid and avoid any escaping hot steam.
  • Add the tomato paste, and stir it in until evenly combined.
  • Hit the saute button again, and let the mixture simmer for 5-10 minutes- stirring often. When it's reached the thickness you prefer, hit the cancel button. Stir again to prevent it from sticking to the bottom as it sits.
  • Serve the warm chili over a plate or bowl of cooked spaghetti noodles, and garnish with shredded cheese and diced onion.


Calories: 208kcal | Carbohydrates: 11g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 650mg | Potassium: 821mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 4mg