Beef chili made in the Instant Pot is a perfect solution for a quick, flavorful, and satisfying meal. The pressure cooker method tenderizes the beef perfectly while blending the spices into a rich, thick chili in under an hour. Whether you’re short on time or want a hands-off approach, this recipe delivers deep, comforting flavors with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 pound ground beef (80% lean)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14. oz) diced tomatoes, with juice
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Set the Instant Pot to the ‘Sauté’ mode. Add olive oil and heat until shimmering.
- Once hot, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
- Drain excess fat if desired, then add tomato paste, chili powder, cumin, smoked paprika, red pepper flakes, salt, pepper, and oregano. Stir well to coat the beef and onions evenly.
- Pour in the diced tomatoes with their juice, kidney beans, and beef broth. Stir to combine all ingredients thoroughly.
- Secure the lid on the Instant Pot. Set the valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ and cook on high pressure for 15 minutes.
- Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Open the lid and give the chili a good stir. Taste and adjust seasoning if necessary. If you prefer a thicker chili, use the ‘Sauté’ mode to simmer uncovered for 5-10 minutes until desired consistency is reached.
- Serve hot in bowls, topped with shredded cheese, sour cream, chopped cilantro, or sliced jalapeños as desired.
Tips
- For a leaner version, use ground turkey or chicken instead of beef, but note that the flavor profile will differ slightly.
- If you prefer a spicier chili, add more red pepper flakes or a dash of hot sauce during cooking.
- To make it vegetarian, substitute the beef with extra beans or vegetables like bell peppers and zucchini, and use vegetable broth.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Always deglaze the bottom of the pot after sautéing to prevent the ‘burn’ warning during pressure cooking. Scrape up any browned bits with a bit of broth or water.
Serving Suggestions
Serve your beef chili with a side of warm cornbread, crusty bread, or over cooked rice for a filling meal. A fresh green salad also pairs well to balance the richness of the chili. For a fun twist, serve with tortilla chips or a baked potato topped with chili and cheese.
Variations
Customize your chili by adding vegetables like diced bell peppers, corn, or carrots for extra texture and flavor. You can also swap out the kidney beans for black beans, pinto beans, or chickpeas depending on your preference. For a smoky flavor, add a chipotle pepper in adobo sauce or a teaspoon of smoked paprika. To make it more hearty, include chunks of potatoes or sweet potatoes, which cook well under pressure.
Storage and Reheating
Leftover beef chili can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a pot and heat over medium heat, stirring occasionally, until steaming hot—about 5-7 minutes. For longer storage, freeze the chili in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating, ensure the chili reaches an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I make this chili vegan or vegetarian?
Yes, substitute the ground beef with plant-based proteins like lentils, tempeh, or extra beans. Use vegetable broth instead of beef broth. You can also add a variety of vegetables such as bell peppers, zucchini, or carrots to enhance flavor and texture.
How long does it take to cook beef chili in the Instant Pot?
The total cooking time is approximately 30-40 minutes, including sautéing, pressure cooking for 15 minutes, and natural pressure release. It’s much faster than traditional stovetop methods, making it ideal for busy weeknights.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Use about 4-5 medium-sized ripe tomatoes, chopped finely. You may want to add a bit more broth or tomato paste to achieve the desired thickness and flavor. Blanch and peel the tomatoes for a smoother texture if preferred.
What adjustments should I make for a milder or spicier chili?
For milder chili, reduce or omit red pepper flakes and hot sauce. For spicier chili, add more red pepper flakes, a dash of cayenne pepper, or a chopped chipotle pepper in adobo sauce. Tasting as you go helps you find the perfect heat level.
Can I make this chili ahead of time?
Absolutely. Chili flavors often deepen after a day or two. Prepare and cook the chili, then let it cool completely before storing in the refrigerator. Reheat thoroughly before serving. The chili can be made up to 2 days in advance for best flavor.
Is it necessary to deglaze after sautéing?
Yes, deglazing the pot after sautéing the vegetables and beef helps lift browned bits from the bottom. This prevents the ‘burn’ warning during pressure cooking and adds flavor to the chili. Use a splash of broth or water to scrape up these flavorful bits.
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