Instant Pot Firehouse Chili

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recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

Here’s a chili made with fresh tomatoes, not canned. We modeled it on the hearty, comfort-food chilis often made in firehouses across the United States. As such, it’s a little more savory than some other offerings, if also admittedly a little more work.

Inspired by:

recipe updated May 6, 2020


  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Green bell pepper icon
    Green bell pepper
    2 (about 300 g)
  • Fresh garlic icon
    Fresh garlic
    2 tsp (about 5.7 g)
  • Plum tomato icon
    Plum tomato
    908 g (about 18 ¼)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Chili powder icon
    Chili powder
    ¼ cup (about 31.8 g)
  • Salt icon
    1 tsp (about 6 g)
  • Ground cumin icon
    Ground cumin
    2 tsp (about 4.2 g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 1.7 g)
  • Dried oregano icon
    Dried oregano
    1 tbsp (about 2.1 g)
  • Chicken broth icon
    Chicken broth
    ¾ cup (about 186.75 g)
  • Canned red kidney beans icon
    Canned red kidney beans
    425.62 g (about 1 ½ cups)
  • Lean ground beef icon
    Lean ground beef
    908 g (about 3 ¾ cups)
  • Tomato paste icon
    Tomato paste
    ¼ cup (about 66 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté
  2. Add olive oil to the inner pot
  3. Heat until shimmering - 2 min
  4. Add yellow onion, green bell pepper and fresh garlic to the inner pot
  5. Cook until softened while stirring frequently - 5 min
  6. Stir plum tomato into the inner pot
  7. Cook until soft while stirring frequently - 2 min
  8. Stir chili powder, salt, ground cumin, ground coriander and dried oregano into the inner pot
  9. Stir chicken broth and canned red kidney beans into the inner pot
  10. Crumble lean ground beef over the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 8 min
  13. Release pressure -
  14. Heat - Sauté, Normal
  15. Then stir tomato paste into the inner pot
  16. Heat until thickened while stirring frequently - 5 min
  17. Serve
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