Instant Pot beef and black bean chili is a flavorful chili recipe that tastes like it was slow simmered all day. This tasty chili recipe takes just minutes of prep to make!
Instant Pot beef and black bean chili is a tasty meal that's made with just a few simple ingredients. This easy dinner tastes like it simmered all day, but it's ready in just 40 minutes.
This chili recipe makes a great make-ahead meal, and it can also be made into a freezer meal. The directions for making it into a freezer meal are given below.
What you'll need to make beefy black bean chili
- Ground beef: I like to use 85% lean because it's lean enough that it isn't greasy but not so lean that it dries out while it cooks.
- Onion: Yellow onion or white onion work well.
- Beef broth: I like to use reduced-sodium beef broth or no salt beef broth because the taco seasoning has a fair amount of salt.
- Taco seasoning: Either store-bought or homemade taco seasoning will work.
- Corn
- Black beans
- Diced tomatoes with green chiles: Ro-Tel or another brand of diced tomatoes with green chiles.
- Diced tomatoes
- Tomato paste: The tomato paste thickens and adds flavor.
How to make Instant Pot beef and black bean chili
Step 1: Press sauté.
Step 2: Once it reads hot, add the ground beef. Cook until no longer pink, stirring to break the beef up. Drain meat if desired.
Step 3: Stir in the onion, and cook until softened, about 3 minutes, stirring regularly. Press cancel.
Step 4: Stir in the beef broth and scrape up any remaining browned bits from the bottom of the inner pot.
Step 5: Layer taco seasoning, corn, black beans, tomatoes, and tomato paste. Do not stir.
Step 6: Close and lock the lid. Be sure that the pressure release valve is turned to sealing.
Step 7: Press the manual high pressure (or pressure cook) button and adjust the time to 10 minutes.
Step 8: When the cook time has finished, let the pressure release naturally for 10 minutes. Carefully turn the pressure release valve to venting to release any remaining pressure.
Step 9: Unlock and remove the lid.
Step 10: Give everything a good stir.
Step 11: Serve with desired toppings.
How to make this a freezer meal
To make this chili into a freezer meal, cook the ground beef and onion (through step 5). Let the beef mixture cool to room temperature.
Place in a resealable gallon-sized freezer bag or other freezer-safe container.
Add the taco seasoning, corn, black beans, tomatoes, and tomato paste.
Freeze for up to 3 months.
Thaw the container in the fridge overnight before using. Cook the thawed chili according to the recipe directions.
Tip >> If the chili is too watery at the end, simmer until thickened.
Serving suggestions
The chili can be served topped with guacamole or diced avocado, sour cream, shredded cheese, and fresh cilantro. The chili goes well with tortilla chips or cornbread on the side.
Storage
Store any leftover chili in an airtight container in the refrigerator. The chili should keep for up to 4 days when properly stored.
Instant Pot Beef and Black Bean Chili
Equipment
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- ½ cup reduced-sodium beef broth
- 1 ounce taco seasoning
- 15 ounces canned corn drained
- 2-15 ounce cans black beans drained and rinsed
- 10 ounce can diced tomatoes with green chiles like Ro-Tel
- 28 ounces diced tomatoes undrained
- 6 ounce can tomato paste
Instructions
- Press sauté.
- Once it reads hot, add the ground beef.
- Cook until no longer pink, stirring to break the beef up.
- Drain meat if desired.
- Stir in the onion, and cook until softened, about 3 minutes, stirring regularly.
- Press cancel.
- Stir in the beef broth and scrape up any remaining browned bits from the bottom of the inner pot.
- Layer taco seasoning, corn, black beans, tomatoes, and tomato paste. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is turned to sealing.
- Press the manual high pressure (or pressure cook) button and adjust the time to 10 minutes.
- When the cook time has finished, 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 everything a good stir.
- Serve with desired toppings.
Notes
- Ground beef: I like to use 85% lean because it's lean enough that it isn't greasy but not so lean that it dries out while it cooks.
- Onion: Yellow onion or white onion work well.
- Beef broth: I like to use reduced-sodium beef broth or no salt beef broth because the taco seasoning has a fair amount of salt.
- Taco seasoning: Either store-bought or homemade taco seasoning will work.
- Diced tomatoes with green chiles: Ro-Tel or another brand of diced tomatoes with green chiles.
- Nutrition values are estimates.
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