Why You’ll Love This Instant Pot Skyline Chili
If you’ve ever been to Cincinnati, you know chili there isn’t like the Texas-style bowls you find elsewhere. Instead, it’s a fragrant, finely textured meat sauce infused with cinnamon, cocoa, and warm spices — best served over spaghetti and topped with mountains of cheddar.
This Instant Pot Skyline Chili copycat brings that iconic flavor to your kitchen in just about an hour — no long stovetop simmer required. The pressure cooker does all the heavy lifting, melding the spices beautifully and giving the meat its signature fine texture.
Whether you’re a Cincinnati native craving a taste of home or just curious about this unique regional dish, this recipe guarantees an authentic experience.
What Makes Cincinnati Chili Unique?
- Greek Influence: Invented by Greek immigrants in the 1920s, it incorporates Mediterranean spices like cinnamon, cloves, and allspice.
- Fine Texture: Unlike traditional chili, the meat is simmered raw in liquid instead of browned, creating a smooth, sauce-like consistency.
- Served “Ways”: Always layered over spaghetti with toppings, not eaten alone in a bowl.
This chili is as much about tradition as taste — and now, thanks to the Instant Pot, it’s weeknight-friendly.
Ingredients You’ll Need
(8 servings – about 1 cup chili each)
For the Chili
- 2 lbs lean ground beef (85/15 or 90/10; do NOT brown first)
- 4 cups water or low-sodium beef broth
- 1 can (6 oz) tomato paste
- 3 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp unsweetened cocoa powder or 1 oz unsweetened baking chocolate, finely chopped
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼–½ tsp cayenne pepper (optional, for heat)
- 1 ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 bay leaf
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp sugar or brown sugar (optional)
For Serving (Cincinnati “Ways”)
- Cooked spaghetti (traditional base)
- Finely shredded mild cheddar cheese
- Diced yellow onions
- Cooked kidney beans, drained and rinsed
- Oyster crackers
- Hot sauce (optional)
Step-by-Step Instructions
1. Prepare the Meat
Add raw ground beef to the Instant Pot with water or broth. Break apart thoroughly with a spoon or potato masher until it resembles tiny crumbles.
2. Mix in the Flavor
Add tomato paste, vinegar, Worcestershire sauce, cocoa, chili powder, cumin, cinnamon, cloves, allspice, cayenne, salt, pepper, onion powder, garlic powder, and sugar. Stir well to dissolve tomato paste and distribute spices evenly.
3. Add Bay Leaf & Seal
Tuck in the bay leaf. Secure the lid, set valve to Sealing.
4. Pressure Cook
Select Pressure Cook (High) for 20 minutes.
5. Natural Release
Let pressure release naturally for 15 minutes before carefully venting remaining steam.
6. Skim the Fat
Remove lid. Skim off rendered fat from the surface — essential for authentic clean flavor.
7. Adjust Consistency
Stir well, discard bay leaf. Chili should be thinner than Texas chili, like a rich meat sauce. If too thin, simmer on Sauté mode 5–10 minutes. If too thick, add a splash of hot water or broth.
8. Serve Cincinnati Style
Plate spaghetti, ladle chili, and top according to your favorite “Way.”
The Cincinnati “Ways”
- 2-Way: Spaghetti + chili
- 3-Way: Spaghetti + chili + cheese
- 4-Way Onion: Add diced onions
- 4-Way Bean: Add kidney beans
- 5-Way: The works — spaghetti, chili, beans, onions, and cheese
Other serving ideas: Chili cheese fries, cheese coneys (hot dogs), baked potatoes, or low-carb cauliflower rice.
Pro Tips for Success
- Don’t brown the beef → keeps the fine Skyline-style texture.
- Make it ahead → chili tastes even better the next day.
- Control sweetness & spice → adjust sugar/cinnamon/cayenne after cooking.
- Use finely shredded cheddar → the melt-in-your-mouth cheese layer makes it authentic.
- Meal prep hack → freeze in 1-cup portions for quick lunches.
Storage & Freezing
- Refrigerator: Store in airtight container up to 5 days.
- Freezer: Freeze portions flat in bags for up to 4 months.
- Reheating: Thaw overnight, reheat on stovetop or Instant Pot “Sauté.” Add splash of broth to restore consistency.
Advanced Nutrition Breakdown
(Per 1 cup chili, without spaghetti or toppings)
- Calories: ~380
- Protein: 26g
- Carbs: 11g
- Fat: 25g
- Saturated Fat: 10g
- Fiber: 3g
- Sugar: 4g
- Sodium: 720mg
- Cholesterol: 90mg
- Iron: 3.2mg (18% DV)
- Potassium: 580mg (12% DV)
- Vitamin B12: 45% DV
👉 3-Way Serving (with spaghetti + cheddar): ~650–700 calories per plate, 35g protein, 50g carbs, 32g fat.
FAQs About Instant Pot Skyline Chili
Q: Why not brown the meat first?
A: Browning creates chunks and crust — but Cincinnati chili requires a silky, saucy texture. Starting raw in liquid breaks beef into tiny granules.
Q: Can I double this recipe?
A: Yes, if using an 8 qt Instant Pot. Keep liquid ratio the same and cook for 20 minutes.
Q: Is it supposed to taste sweet?
A: Slightly. Cinnamon, cocoa, and a touch of sugar create a balance of sweet-savory-spiced flavors unique to Cincinnati chili.
Q: Can I make it vegetarian?
A: Yes — substitute lentils or plant-based crumbles and vegetable broth.
Q: What’s the best cheese to use?
A: Use finely shredded mild cheddar (sometimes sold as “feather shredded” or “angel hair” cheddar).
Final Thoughts
This Instant Pot Skyline Chili recipe is proof that comfort food doesn’t have to be complicated. With authentic spices, easy steps, and the pressure cooker’s magic, you can enjoy a Cincinnati classic any night of the week.
Serve it 3-Way, 5-Way, or even on cheese coneys — and you’ll see why this dish has such a cult following.