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    Home » Instant Pot Ground Beef Recipes » Easy Instant Pot Beef Chili Recipe

    Easy Instant Pot Beef Chili Recipe

    Published: Jan 26, 2023 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot beef chili recipe makes tasty ground beef chili! This simple recipe is a snap to whip up but tastes like it simmered all day long.

    A bowl of easy instant pot beef chili next to dishes of green onions and cheese.

    Chili is one of the best things to make in an Instant Pot! The Instant Pot is perfect for creating a batch of chili that tastes like it simmered all day.

    This recipe takes ground beef and beans and turns them into a delicious meal with just a little bit of work. Below you'll find step-by-step photos and tips to help you make an easy and tasty batch of Instant Pot chili.

    How to make chili in the Instant Pot

    Step 1: Press sauté.

    Step 2: When the Instant Pot reads "hot", add the ground beef.

    Step 3: Cook, stirring regularly to break up to the meat, until browned.

    Step 4: Add the onions, and cook, stirring regularly, until softened.

    Garlic onion and ground beef in an instant pot.

    Step 5: Stir in the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.

    Ground beef onions and spices in an instant pot.

    Step 6: Stir in the chili powder, cumin, paprika, oregano, salt and pepper.

    Step 7: Pour in ½ cup broth, and scrape up any browned bits from the bottom of the inner pot.

    Tomatoes and beans on top of ground beef in an instant pot.

    Step 8: Add the remaining ½ cup broth, diced tomatoes, crushed tomatoes, and beans. Do not stir.

    Step 9: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 15 minutes.

    Ground beef chili in an instant pot inner pot.

    Step 10: When the cooking time has ended, let the pressure release naturally for 10 minutes. Carefully turn the pressure release valve to venting to release any remaining pressure. Unlock and remove the lid.

    A ladle scooping up chili from an instant pot.

    Step 11: Give the chili a good stir, and season with additional salt and pepper to taste.

    A bowl of instant pot chili on an orange pot holder.

    Recipe FAQs

    How long do I cook chili in the Instant Pot?

    For this recipe, you'll cook it for 15 minutes.

    How do I make chili in my Instant Pot without burning it?

    There are two issues with usually cause burning: not deglazing and stirring in the tomatoes. In order to avoid a burn warning, be sure to carefully scrape up any browned bits from the bottom of the pot when adding the broth. Also, avoid stirring in the tomatoes. When tomatoes make contact with the bottom of the pot, they can cause scorch and cause a burn warning.

    Can I freeze Instant Pot chili?

    Absolutely! To freeze, make the chili as-directed.
    Let the chili cool until it's cool enough to handle. Putting hot chili in a ziploc bag can cause leaks.
    Freeze. Thaw and reheat when you're ready to serve.

    A silver spoon scooping up chili in a white bowl.

    Storage

    Store any leftover chili in an airtight container in the refrigerator. The chili will last for up to 4 days when properly stored in the fridge.

    More Instant Pot chili recipes!

    • A bowl of Instant Pot Wendy's chili topped with sour cream and sliced green onions.
      Instant Pot Wendy's Chili Copycat Recipe
    • A bowl of Instant Pot frito chili in a white bowl.
      Instant Pot Chili Frito Pie
    • Bowl of instant pot turkey pumpkin chili topped with fresh cilantro and sliced jalapeno.
      Instant Pot Turkey Pumpkin Chili
    • Bowl of chipotle chili topped with cheese and sour cream.
      Instant Pot Chipotle Chili

    If you’ve tried this easy Instant Pot beef chili recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food!

    A bowl of easy instant pot beef chili next to dishes of green onions and cheese.

    Easy Instant Pot Beef Chili Recipe

    Easy Instant Pot beef chili recipe makes a pot of tasty ground beef and bean chili.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Pressure Release: 10 minutes
    Total Time: 47 minutes
    Servings: 8 servings
    Calories: 184kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 2 pounds lean ground beef
    • 1 white or yellow onion diced
    • 3 cloves garlic minced
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons smoked paprika
    • ½ teaspoon dried oregano
    • 1-2 teaspoons salt or to taste
    • ½ teaspoon black pepper
    • 1 cup beef broth divided
    • 2-15 ounce cans diced tomatoes drained
    • 2-15 ounce cans crushed tomatoes
    • 2-15 ounce cans kidney beans drained and rinsed

    Instructions

    • Press sauté.
    • When the Instant Pot reads "hot", add the ground beef.
    • Cook, stirring regularly to break up to the meat, until browned.
    • Add the onions, and cook, stirring regularly, until softened.
    • Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
    • Press cancel.
    • Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
    • Pour in ½ cup broth, and scrape up any browned bits from the bottom of the inner pot.
    • Add the remaining ½ cup broth, diced tomatoes, crushed tomatoes, and beans. Do not stir.
    • Close and lock the lid. Be sure that the pressure release valve is set to sealing.
    • Press manual high pressure and adjust the time to 15 minutes.
    • When the cooking time has ended, let the pressure release naturally for 10 minutes.
    • Carefully turn the pressure release valve to venting to release any remaining pressure.
    • Unlock and remove the lid.
    • Give the chili a good stir, and season with additional salt and pepper to taste.

    Notes

    • Ground beef: Feel free to use a bit more or less ground beef. I recommend using either 85% lean or 90% lean ground beef. If you use fattier ground beef, you may need to drain some of the fat before adding the onions.
    • Chili powder: You can use more chili powder if you prefer. 
    • Beef broth: I like to use either no salt or reduced-sodium broth. 
    • Diced tomatoes: For less noticeable pieces of tomato, use petite diced tomato. 
    • Kidney beans: If you'd like to stretch the chili, add a 3rd can of beans. Other types of beans, like pinto or black beans, could also be used. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 597mg | Fiber: 2g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
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