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Instant Pot Chilli Spiced With California Chiles

Hey everyone! This is an amazing recipe for a super delicious Instant Pot Chilli spiced with California Chiles that is sure to please!

A chilli is a dinner we all seek out on a cold winter's night! Luckily the Instant Pot has got you covered with making this awesome chilli recipe! I love the combination of the ground beef, the kidney beans, and the rich tomato sauce. What truly brings this dish together is the addition of the California chiles, which are made into a smooth paste. It adds tremendous flavours and brings a bit of smokiness into the chilli, which will definitely warm you up!

This recipe was in collaboration with many other awesome YouTubers for #TheGreatChilliConfrontation. I had tons of fun experimenting with this chilli and it sure turned out amazing, so I definitely hope you give this recipe a try!

  • 1/2 Cup Dried Red Kidney Beans*
  • 6-8 OZ Ground Beef
  • 1 Jalapeño, chopped
  • 1 Medium Onion, chopped
  • 1/2 14-oz Can Diced Tomatoes
  • 2 Garlic Cloves, minced
  • 1 Cup Beef/Chicken broth
  • 2 t Olive Oil
  • 1/2 t Sugar
  • 2 California Dried Chiles
  • 1 T Tomato Paste
  • 2 T Sour Cream
  • 2 T Mozzarella Cheese
  • 1 t Oregano
  • 2 t Ground Cumin
  • 1 T Chilli Powder
  • 1  t Cayenne Pepper (optional)
  • 1/2 t Smoked Paprika
  • 1 t Black Pepper

*If using canned beans, add to to pot at step 9



  1. If using dried beans, pressure cook the beans. When they have finished cooking, transfer the beans with half of its water into a bowl and set aside.
  2. Allow the California chiles to soak in water for 15 minutes. Afterward, blend them into a smooth paste with some of the soaking water.
  3. Turn the Instant Pot on Sauté Mode at High Setting and heat the oil.
  4. Add chopped onions, jalapeños and pepper and cook until they are soft. Add in garlic, sauté for 1 more minute.
  5. Add in the minced meat and cook until the meat is no longer pink.
  6. Mix in the diced tomatoes, kidney beans, chicken broth, chilli paste, sugar, tomato paste and all the spices. Stir well and press cancel on the instant pot.
  7. Place the lid on the instant pot, make sure it is in Sealing Mode and Pressure Cook or Manual Cook at high pressure for 18 minutes.
  8. Let Pressure Release naturally for 10-15 minutes, manual release any remaining pressure.
  9. Stir well and check for seasoning.
  10. Serve over warm rice with shredded cheese, sour cream, green onions and cilantro.

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       Meet Anadi!

Welcome to Cooking With Anadi! I am all about make cooking fun, exciting and finding new ways to bringing classic favourites to you in easy and convenient ways by sharing my personal journey in the world of cooking. Hope you have a great ride!