Making Skyline Chili in the pressure cooker is a quick and easy way to enjoy the Cincinnati classic from anywhere! It’s a simple and tasty recipe, perfect for a weeknight!
The uniqueness of Cincinnati Chili is part of what makes it so special, and you’ll love how easy it is to make this copycat version of Skyline Chili in the Instant Pot!
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“It’s not the type of chili you’re probably used to. Most people either love it or hate it.”
My then-boyfriend was describing the chili he grew up eating regularly. We had been dating for a couple of months and were planning a trip to visit his hometown of Cincinnati.
I had already met his immediate family, but this trip would allow me to meet his sweet grandparents, visit some of his childhood friends, and get a little tour of his old stomping grounds.
It was endearing that he wanted me to experience the people and places that were important to him–longtime family friends, his high school, places he used to work, his former church, and so on.
That’s when he mentioned that we would be making a stop at Skyline Chili while we were there, followed by his disclaimer of sorts.
Love it or hate it? What is this guy talking about?
It’s no secret that I have a thing for chili. I have a whole list of the best Instant Pot chili recipes that I make regularly. Honestly, I can’t imagine anyone hating chili. Barbecue chicken chili, white chicken chili, and of course the classic chili I grew up on…they’re all so delicious in their own way.
So I wasn’t really sure what to expect on that first visit. But he was right, the Cincinnati staple is unlike any other chili I’d had before.
For starters, the chili is served over a bed of spaghetti and topped with finely shredded cheese. Many people also add beans or raw diced onions on top (I don’t).
The flavor medley includes traditional chili powder and also cinnamon and allspice, plus the unexpected addition of chocolate. It bears some similarities to Greek spaghetti.
The verdict for me? I liked it and that sealed the deal that he could marry me. Just kidding…maybe. 🙂
Either way, he did marry me, and we now make our home in the fine state of Tennessee.
Only trouble is, Skyline Chili restaurants don’t exist here.
No big deal, though, because we can buy cans of Skyline Chili at our local grocery store. This was our go-to way to get a Skyline fix for years.
But after a gross encounter with some foreign objects in a can one evening (I’ll spare you the details), I set off to figure out how to make it from scratch.
Let’s Make Skyline Chili from Scratch!
While looking for a homemade copycat version to try, I stumbled across this recipe and decided to use it as a starting point. The first time I made it, I adapted the process a good bit to streamline things (mama needs quick and simple, folks).
Then it hit me–I can make this even easier by cooking it in my Instant Pot! Copycat Skyline chili in the pressure cooker? Yes, please!
New to Pressure Cooking? Check Out These Helpful Resources:
- Everything You Need to Know to Get Started Making Easy Pressure Cooker Recipes
- How to Reheat Leftovers in the Instant Pot
- How to Make Your Favorite Slow Cooker Recipes in the Pressure Cooker
- 6 Useful Accessories to Get the Most Out of Your Pressure Cooker
And just like that, this Instant Pot Skyline chili recipe was born. It has replaced the Skyline cans in our home, and it got two thumbs up from my Cincinnati native hubby.
If you love Cincinnati chili, you should definitely give this one a try. If Cincinnati chili is new to you, I think you’ll be pleasantly surprised by its uniqueness.
So go ahead! Try making Skyline chili in the pressure cooker and see what you think!I’m sure you’ll be in the “love it” camp, too!
How to Make Cincinnati Skyline Chili in the Instant Pot
To start, you’ll use the Saute function to cook some ground beef and onions in olive oil. Once the beef is browned, add the garlic and stir for a minute.
Turn off the Saute function and drain any excess grease, if necessary, then return the beef, onions, and garlic back into the insert pot.
Add in some beef broth and spices. Close the lid and set the vent to the sealed position, then use the Manual/Pressure Cook setting to select a 5 minute cook time.
Once the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve drops, carefully open the lid and remove the bay leaf.
Use an immersion blender to blend the chili to a consistency similar to Skyline Chili, then serve over a bed of spaghetti and top with finely shredded cheese!
Stove Top Cincinnati Chili Recipe
If you don’t have a pressure cooker, you can also make this on your stove top.
You’ll just cook your beef and onions in a pot on the stove, then add the remaining ingredients and let it simmer for a good little while (I’d say maybe around 30 minutes or so to let the flavors meld) on the stove before removing the bay leaf and blending as desired.
Serve it over some spaghetti, topped with freshly shredded cheese (shred your own cheese for the best melting!) and onions or beans if you wish.
More Instant Pot Chili Recipes You’re Sure to Love:
- Instant Pot BBQ Chicken Chili
- Classic Chili in the Pressure Cooker
- White Chicken Chili in the Instant Pot
- Vegetarian Sweet Potato Chili in the Instant Pot
- 1 Tbs olive oil
- 1 lb ground beef
- 1/2 medium onion, diced
- 2 tsp garlic
- 2 cups beef broth
- 2 Tbs chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1 bay leaf
- 1 cup tomato sauce
- 1 Tbs apple cider vinegar
- 1 oz (1 square) of unsweetened chocolate OR 1 Tbs cocoa powder
- salt and pepper to taste
- For Serving:
- Serve over cooked spaghetti. Top with shredded cheese, onions, and beans as desired.
- Add olive oil to the insert pot of the Instant Pot. Press the Saute button.
- Add beef and onions, breaking apart the beef as it cooks.
- Once beef is brown and onions are becoming translucent, add garlic and stir to combine, cooking for one more minute.
- Drain excess grease if necessary and return mixture to insert pot.
- Add broth, stirring to combine.
- Add remaining ingredients, except for salt and pepper, stirring to combine well.
- Press the Cancel button to stop the Saute function. Place the lid on the Instant Pot.
- Set the vent to the sealed position. Using the Manual setting, select a 5 minute cook time.
- Once the cook time is complete, you can perform a quick release or natural release.
- After pressure has released, carefully remove lid and then remove the bay leaf.
- If desired, use an immersion blender to achieve consistency similar to Skyline Chili.
- Add salt and pepper to taste, if needed.
- Serve over cooked spaghetti and top as desired.
Did you make it and love it? I appreciate your 5-Star Rating!
I love seeing my recipes come to life "in the wild"--don't forget to tag @marginmakingmom or use #marginmakingmom on Instagram so I can see your creation!
Adapted from The Midnight Baker
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Amount Per Serving: Calories: 390Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 72mgSodium: 866mgCarbohydrates: 25gFiber: 5gSugar: 6gProtein: 28g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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