Instant Pot Chili

8 Servings
40 min

with canned beans, ground beef, beef broth, onions, tomato paste, and seasonings is the ultimate comfort food. Using a pressure cooker is the best way to really lock in the flavors and cut down on the cooking time. You won’t be disappointed with this delicious instant pot chili recipe!

Instant Pot Chili

Using an electric pressure cooker in the kitchen is such an amazing way to make chili. What would normally take an hour of simmering time, now takes just 20 minutes. All those flavors that take time to marry together to create a mellow and rich dish, can be done in less than half the time. The pressure cooker will be your new best friend in the kitchen after trying this recipe!


Making a good pot of chili doesn’t need to be labor-intensive. By using lean ground beef, canned red kidney beans, black beans, pre-made beef broth, and canned tomato paste, there’s actually very little you need to do to pull this meal together.


It takes about 20 minutes of prepping and sautéing the meat and vegetables before pouring the rest of the ingredients in the pot and turning on the pressure cooker. What once would have been a weekend night meal, just turned into a weeknight meal!


How to make Instant Pot Chili

With the electric pressure cooker on the sauté mode, heat until “hot.”

Add the ground beef, onion, and green pepper.

Cook until the beef is completely browned.


Transfer the meat mixture to a colander to drain well.


While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.

Return the meat mixture to the electric pressure cooker.


Add beef broth and deglaze the bottom of the pot by scraping with a wooden spoon.



Add the beans and seasonings to the meat mixture.

Stir to evenly distribute the ingredients.


Over the top, pour the tomatoes and dot with tomato paste.


Do not stir.

Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.


Cook for 20 minutes.

Release the pressure either manually or allow it to release naturally.


Serve with assorted toppings.

Tips for success/variations:
  • Here are a few ideas for altering your chili and tips for making it perfectly the first time.
  • This pressure cooker chili uses ground beef but you can also use ground pork or a mixture of the two.
  • Try using a combination of different kinds of beans based on what you have in your pantry or what you can find in the store. Some options are kidney beans, pinto beans, black beans, and white beans.
  • In addition to green bell peppers, you can add orange or red bell peppers, minced garlic, butternut squash, quinoa, pumpkin, or sweet potatoes.
  • This beef chili includes chili powder, freshly ground black pepper, cumin, and garlic powder. You can also add a bit of mustard powder, onion powder, coriander, cinnamon, unsweetened cocoa powder, Worcestershire sauce, or tomato sauce. Each of these options will give the chili a slightly different flavor profile, so think about what you want it to taste like at the end and then have fun seasoning!
  • Some topping ideas for our favorite chili are shredded cheddar cheese, minced red onions or shallots, crumbled tortilla chips, sour cream, avocado slices, or fresh or pickled jalapenos.

How to serve:

Serve this chili with any (or all) of the toppings that sound good to you with Sheet Pan Garlic Potatoes and Green Beans, Sheet Pan Roasted Broccoli, or Copycat Cracker Barrel Cole Slaw.


Don’t forget dessert either! Try Easy Lemon Pound Cake, Pumpkin Rice Krispie Treats, or Easy Banana Pudding.


How to store:

Allow any leftover chili to come to room temperature on the counter over hours and then refrigerate in an air-tight container for up to five days.


You can also freeze any leftovers by portioning out two cups of chili into quart-size freezer bags. Lay them flat in the freezer and then you can easily stand them up to make space for other items if needed.


They will keep for up to three months in the freezer. Be sure to label them with the date and title so you remember later.


FAQs:

Can I make chili in a slow cooker?


Yes, you can definitely make slow cooker chili! Follow the steps to brown the ground beef and saute the vegetables, and then add everything to a slow cooker and cook on low for six to eight hours.


Why does chili burn in an instant pot?


Chili will burn in the instant pot if there isn’t enough liquid to keep the other ingredients from touching the bottom and getting too hot.


How do I thicken my Instant Pot chilli?


If there is too much liquid in your chili after releasing the pressure and removing the lid, you can turn on the saute function and simmer your chili with the lid off until the liquid evaporates and you get the thickness you want.

Recipe details

  • 8  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients


  • 2.25 pounds ground chuck
  • 1 large onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 teaspoon garlic powder
  • 2 to 4 cups beef broth, depending on desired thickness
  • 1 (15 ounce) can light red kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (28 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin powder
  • Salt and black pepper, to taste
  • ¼ teaspoon cayenne pepper, optional

Instructions


With the electric pressure cooker on the sauté mode, heat until “hot.”
Add the ground beef, onion, and green pepper.
Cook until the beef is completely browned.
Transfer the meat mixture to a colander to drain well.
While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
Return the meat mixture to the electric pressure cooker.
Add beef broth and deglaze the bottom of the pot by scraping with a wooden spoon.
Add the beans and seasonings to the meat mixture.
Stir to evenly distribute the ingredients.
Over the top, pour the tomatoes and dot with tomato paste. Do not stir.
Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.
Cook for 20 minutes.
Release the pressure either manually or allow it to release naturally.
Serve with assorted toppings.

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