Instant Pot Beef Chili
Equipment
- Instant Pot (6-quart or larger)
- Wooden spoon or silicone spatula
- Measuring spoons and cups
Ingredients
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
Instructions
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!