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    Home » Instant Pot Freezer Meals » Instant Pot Beef and Black Bean Chili

    Instant Pot Beef and Black Bean Chili

    Published: Sep 24, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    A bowl of Instant Pot beef and black bean chili topped with cilantro and a scoop of guacamole.

    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.

    Cooked ground beef and onion in an instant pot inner pot.

    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.

    Tomatoes corn and tomato paste on top of ground beef in an instant 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.

    A black spoon scooping up beef and black bean chili from an Instant Pot.

    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.

    A bowl of beef and black bean chili with tortilla chips guacamole and cilantro on top.

    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.

    More Instant Pot chili recipes!

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    • Bowl of chipotle chili topped with cheese and sour cream.
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    • Bowl of instant pot turkey pumpkin chili topped with fresh cilantro and sliced jalapeno.
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    If you’ve tried this Instant Pot beef and black bean 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 Instant Pot beef and black bean chili topped with cilantro and a scoop of guacamole.

    Instant Pot Beef and Black Bean Chili

    Instant Pot Beef and Black Bean Chili recipe makes a rich, flavorful chili that tastes like it simmered all day.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Pressure Release: 10 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 236kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    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. 

    Nutrition

    Serving: 1serving | Calories: 236kcal | Carbohydrates: 28g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 862mg | Potassium: 1065mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1086IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 5mg
    Tried this recipe?Leave me a comment below to let me know!

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