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.
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.
Step 5: Stir in the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 6: Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
Step 7: Pour in 1/2 cup broth, and scrape up any browned bits from the bottom of the inner pot.
Step 8: Add the remaining 1/2 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.
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.
Step 11: Give the chili a good stir, and season with additional salt and pepper to taste.
Tips
- How to make chili 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.
- How to freeze: 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.
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.
Easy Instant Pot Beef Chili Recipe
Equipment
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 1/2 cup broth, and scrape up any browned bits from the bottom of the inner pot.
- Add the remaining 1/2 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
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Pretty good but I feel like it’s missing something.
Hi! Feel free to adjust the recipe to your tastes!