There’s nothing quite like a warm bowl of beef chili to chase away the chill or satisfy a craving for something hearty. This Instant Pot Beef Chili is a game-changer, blending tender, juicy beef with bold spices in a fraction of the time it takes on the stovetop. Packed with beans, tomatoes, and a hint of smoky heat, it’s perfect for game days, weeknight dinners, or meal prep. Even better, it’s a one-pot wonder, meaning less cleanup and more time to enjoy dinner with the family!
Instant Pot Beef Chili
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Instant Pot (6-quart or larger)
Wooden spoon or silicone spatula
Measuring spoons and cups
For the chili
- 1 tbsp olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 lb ground beef 80/20 for best flavor
- 1 bell pepper diced (red or green works great)
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp oregano
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for heat
- 1 can 15 oz diced tomatoes, with juices
- 1 can 15 oz tomato sauce
- 1/2 cup beef broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 tbsp tomato paste
For toppings (optional)
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
Sauté the aromatics
Set the Instant Pot to "Sauté" mode and heat the olive oil. Add diced onion and cook for 2-3 minutes until softened. Stir in the garlic and bell pepper, cooking for an additional minute.
Brown the beef
Add the ground beef to the pot. Break it up with a spoon and cook until browned, about 5 minutes. Drain excess fat if necessary.
Bloom the spices
Stir in chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne (if using). Let the spices cook for 1-2 minutes to release their flavors.
Deglaze the pot
Stir in the tomato paste and beef broth, scraping the bottom of the pot to lift any browned bits (they add flavor!).
Add the remaining ingredients
Pour in the diced tomatoes, tomato sauce, kidney beans, and black beans. Stir well to combine.
Cook under pressure
Secure the Instant Pot lid and set the valve to "Sealing." Cook on "Manual" or "Pressure Cook" mode for 15 minutes.
Quick release and stir
After cooking, perform a quick release of pressure. Carefully open the lid and give the chili a good stir. Adjust seasoning as needed.
Serve and garnish
Ladle the chili into bowls and add your favorite toppings. Serve hot and enjoy!
Pairings
This chili is a versatile star on your dinner table. Pair it with:
- Cornbread: Sweet or savory, it’s the perfect sidekick to soak up all that flavorful sauce.
- Tortilla Chips: Scoop away or crumble on top for a satisfying crunch.
- Side Salad: A light, refreshing green salad balances the richness of the chili.
FAQs
1. Can I use a different type of meat?
Yes! Ground turkey, chicken, or pork can be substituted. For a chunkier chili, use diced chuck roast or brisket.
2. What beans work best?
Kidney and black beans are classics, but feel free to use pinto beans, navy beans, or even chickpeas.
3. Can I make it spicier?
Absolutely! Add more cayenne pepper, diced jalapeños, or a splash of hot sauce.
4. Can I make this chili ahead?
Yes! It tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
5. Is it possible to make this chili vegetarian?
Simply omit the meat and double the beans. You can also add diced zucchini or mushrooms for extra heartiness.
