Common Reasons for Chili Burning
There are a few common reasons why your chili might be burning in the Instant Pot:
Not Enough Liquid
Chili needs a good amount of liquid in order to cook properly and not burn. If your recipe doesn’t have enough tomatoes, beans, broth, beer, etc. then the ingredients can easily scorch on the bottom of the pot. Make sure your chili has at least 2 cups of liquid per pound of meat.
Ingredients Sticking to the Bottom
If pieces of meat or vegetables are directly touching the bottom of the pot, they can burn and stick. Make sure to stir the chili well before cooking so ingredients are evenly distributed and coated in liquid.
Cooking on High Pressure
Using the high pressure setting can lead to burning, as the pot gets extremely hot. Try cooking your chili on low pressure instead for a gentler heat.
Not Enough Fat
Fat helps prevent burning by coating the bottom of the pot. If your chili recipe is very lean, the lack of fat from meat or oil can cause ingredients to scorch. Stir in a tablespoon or two of olive oil or lard.
Too Many Thick Ingredients
Lots of thick, starchy ingredients like beans, tomatoes, and tomato paste can make it easier for the chili to burn. Use more broth and limit tomato paste to 1-2 tablespoons max.
Tips to Prevent Burning
Here are some useful tips to keep your chili from burning in the Instant Pot:
Give it a Stir
Before locking the lid, give the chili a good stir to evenly distribute the ingredients. This will prevent anything from sticking to the bottom initially.
Use the Sauté Function First
Briefly sauté your meat and veggies in the pot first. This will add some fond (browned bits) that add flavor. The extra fat and liquid will also give a protective coating.
Add Acidic Ingredients
Ingredients like tomatoes, wine, vinegar, and citrus juice create a more acidic environment less prone to burning. Add a squirt of tomato paste or splash of vinegar.
Use a Fat Separator
When browning ground meat, drain off excess fat with a fat separator instead of rinsing with water. This keeps the fat for flavor and moisture.
Protect with a Layer
Line the bottom with onion slices or rice as a protective layer. The rice will also thicken the chili as it cooks.
Allow Natural Pressure Release
Don’t quick release the pressure, as the quick decrease in temp can cause the chili to bubble up and burn. Allow the pressure to come down gradually.
Add Paneer
Stir in bite-sized pieces of paneer cheese at the end. As it melts into the chili, it creates a creamy layer to prevent burning on the bottom.
Troubleshooting Burned Chili
If your chili does end up with burnt pieces stuck to the bottom, here are some remedies:
Finish Baking in the Oven
Transfer the unburnt chili out of the Instant Pot insert and into an oven-safe dish. Cover tightly with foil and finish cooking in a 300°F oven until heated through.
Blend and Strain
For minor burning, you can blend the chili and then pass it through a mesh strainer to remove any charred bits.
Simmer in a Pan on the Stove
Dump the chili into a pot on the stove. Add a little water or broth and simmer for 15-20 minutes, scraping the bottom with a wooden spoon to loosen burnt pieces.
Let it Soak
Fill the Instant Pot insert with water and let it soak for an hour. This should soften any burnt-on food residue. Scrub gently with a non-abrasive sponge or brush.
Use Baking Soda
Make a paste of baking soda and water. Coat the burnt areas and let sit for 15 minutes before scrubbing. Baking soda is a gentle abrasive.
Try Cooker Cleaner Products
Look for Instant Pot-safe cleaning products designed to dissolve stubborn burnt-on stains. Bar Keepers Friend is a popular option.
How to Prevent Chili Burning in the Future
Here are some tips to avoid burnt chili in your future Instant Pot meals:
Use the Right Liquid
– Use broth, crushed tomatoes, beans in liquid, beer, etc. Canned tomatoes work better than fresh.
– For every 1 lb meat, use at least 1 cup liquid.
Avoid Thickening Too Early
– Wait to add tomato paste or masa until the end. Start with 1 Tbsp and add more to taste.
– Avoid fiery spices like chili powder early on – they can burn quickly.
Get the Layering Right
– Softer ingredients like aromatics, potatoes, beans on the bottom.
– Meat and dense vegetables in the middle.
– More liquid ingredients like tomatoes on top.
Sear and Deglaze
– Brown meats first. Use fat separator to reserve drippings.
– Deglaze pot with 1/2 cup broth, scraping any browned bits.
Use the Right Program
– Use manual or slow cook, not pressure cook. Low pressure is ok.
– Let pressure fully release naturally. Don’t quick release.
Adjust the Recipe
– Swap out some of the tomatoes for beans or extra broth.
– Boost umami flavor with Worcestershire or soy sauce instead of salt.
– Stir in a tablespoon of oil after browning if needed.
Chili Burn Troubleshooting Guide
Here is a handy table summarizing the common issues, causes, and solutions for burnt chili in the Instant Pot:
| Issue | Potential Causes | Solutions |
|---|---|---|
| Blackened layer on bottom | Not enough liquid No stir before cooking Too many dry spices |
Deglaze pot Finish in oven Add more liquid |
| Chili bubbles up | Thick ingredients High pressure Quick release |
Switch to low pressure Natural release |
| Meat burns and sticks | Too little fat Didn’t sear first |
Use fat separator Sear meat first |
| Tomatoes burn on bottom | Too many fresh tomatoes Tomato paste |
Use canned tomatoes Add tomato paste at end |
Conclusion
Burnt chili can happen easily in the Instant Pot but is usually avoidable. Make sure to use plenty of liquid, stir before cooking, release pressure naturally, and adjust the recipe as needed. If burning does occur, try finishing cooking in the oven, blending and straining, or soaking and scrubbing the pot insert. With a few simple precautions, you can make delicious Instant Pot chili without charred, inedible bits ruining the batch.