
Quick & Easy Instant Pot Beef Chili: A Flavor-Packed Weeknight Meal
Craving a warm, hearty bowl of chili but short on time? This Instant Pot Beef Chili recipe is your answer! Forget hours of simmering on the stovetop – the Instant Pot transforms simple ingredients into a deeply flavorful and satisfying chili in a fraction of the time. This recipe is perfect for busy weeknights, potlucks, or anytime you need a comforting and delicious meal without the fuss.
This isn’t just any chili; it’s a rich, meaty, and perfectly spiced beef chili that’s incredibly easy to customize. We’ll walk you through each step, from browning the beef to adding the perfect blend of spices, and offer plenty of variations to make it your own signature dish. Get ready to enjoy a bowl of chili that tastes like it simmered all day, even though it only took about an hour!
Why You’ll Love This Instant Pot Beef Chili
- Speedy: The Instant Pot drastically reduces the cooking time compared to traditional methods.
- Flavorful: Pressure cooking intensifies the flavors, resulting in a richer and more complex chili.
- Easy: With minimal hands-on time, this recipe is perfect for busy weeknights.
- Customizable: Easily adapt the recipe to your preferred spice level and add-ins.
- Freezer-Friendly: Make a big batch and freeze leftovers for future meals.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Instant Pot Beef Chili:
- Ground Beef: We recommend using 80/20 ground beef for the best flavor and texture. You can also use ground chuck or ground sirloin.
- Onion: Diced yellow or white onion provides a foundational flavor base.
- Bell Pepper: Diced green or red bell pepper adds sweetness and color. Feel free to use a combination!
- Garlic: Minced garlic is essential for that classic chili flavor.
- Canned Diced Tomatoes: Use diced tomatoes with their juices for moisture and acidity.
- Tomato Paste: Tomato paste adds richness and depth of flavor.
- Canned Kidney Beans: Drained and rinsed kidney beans are a chili staple. You can also use black beans, pinto beans, or a combination.
- Chili Powder: The key spice for chili! Adjust the amount to your preferred spice level.
- Cumin: Ground cumin adds warmth and earthy notes.
- Smoked Paprika: Smoked paprika enhances the smoky flavor.
- Oregano: Dried oregano adds a touch of herbaceousness.
- Cayenne Pepper (Optional): For extra heat!
- Beef Broth: Provides the liquid needed for pressure cooking.
- Olive Oil: For browning the beef and sautéing the vegetables.
- Salt and Pepper: To taste.
Equipment You’ll Need
- Instant Pot: A 6-quart or 8-quart Instant Pot is recommended.
- Cutting Board and Knife: For chopping vegetables.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Wooden Spoon or Spatula: For stirring.
Step-by-Step Instructions
Follow these simple steps to create the perfect Instant Pot Beef Chili:
- Brown the Beef: Turn on the Instant Pot to the “Sauté” function. Add olive oil to the pot and let it heat up. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until browned. Drain off any excess grease.
- Sauté the Vegetables: Add the diced onion and bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Remaining Ingredients: Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
- Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). This prevents the “burn” warning.
- Add the Tomatoes and Beans: Stir in the diced tomatoes (with their juices) and the drained and rinsed kidney beans.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” mode for 25 minutes.
- Natural Pressure Release: Allow the Instant Pot to naturally pressure release for 10-15 minutes, then manually release any remaining pressure.
- Season and Serve: Remove the lid carefully. Stir the chili well and taste. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Tips for Perfect Instant Pot Beef Chili
- Don’t Skip Browning the Beef: Browning the beef adds depth of flavor to the chili.
- Deglaze the Pot: This is crucial to prevent the “burn” warning. Make sure to scrape up all the browned bits from the bottom of the pot.
- Adjust the Spice Level: Add more or less chili powder and cayenne pepper to adjust the spice level to your preference.
- Don’t Overcook the Chili: Overcooking can make the chili mushy. 25 minutes is usually perfect.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better the chili will taste.
Variations and Add-Ins
This Instant Pot Beef Chili is incredibly versatile! Here are some variations and add-ins to try:
- Different Beans: Use black beans, pinto beans, great northern beans, or a combination of your favorite beans.
- Different Meat: Substitute ground beef with ground turkey, ground chicken, or even cubed beef chuck.
- Vegetarian Chili: Omit the ground beef and add more beans and vegetables, such as corn, zucchini, or sweet potatoes.
- Spicy Chili: Add diced jalapeños, serrano peppers, or a pinch of red pepper flakes for extra heat.
- Sweet Chili: Add a tablespoon of brown sugar or molasses for a touch of sweetness.
- Add Vegetables: Stir in corn, diced carrots, celery, or other vegetables after pressure cooking.
- Liquid Smoke: Add a teaspoon of liquid smoke for an even smokier flavor.
- Cocoa Powder: A teaspoon of unsweetened cocoa powder can add depth and richness to the chili.
- Coffee: A shot of espresso or a tablespoon of instant coffee can enhance the flavors of the chili.
Serving Suggestions
Serve your Instant Pot Beef Chili with your favorite toppings! Here are some popular choices:
- Shredded Cheese: Cheddar, Monterey Jack, or Colby Jack.
- Sour Cream or Greek Yogurt: Adds a creamy tang.
- Diced Onions: Red or green onions for a sharp bite.
- Avocado: Sliced or diced avocado for creaminess and healthy fats.
- Cilantro: Freshly chopped cilantro for a bright, herbaceous flavor.
- Jalapeños: Sliced or pickled jalapeños for extra heat.
- Tortilla Chips: For dipping and scooping.
- Lime Wedges: A squeeze of lime juice brightens the flavors.
- Hot Sauce: Your favorite hot sauce for an extra kick.
- Cornbread: A classic chili accompaniment.
Make-Ahead and Storage Instructions
Make-Ahead: This Instant Pot Beef Chili can be made ahead of time. Prepare the chili as directed and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freezing: This chili freezes well. Allow the chili to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions
Stovetop: Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Microwave: Reheat the chili in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through, until heated through.
Nutritional Information (Approximate)
(Per serving, without toppings)
- Calories: Approximately 350-450
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 30-40g
Note: Nutritional information may vary depending on the specific ingredients used.
Recipe Card
Instant Pot Beef Chili
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8
Ingredients:
- 1 tablespoon olive oil
- 1.5 pounds ground beef (80/20)
- 1 medium yellow onion, diced
- 1 bell pepper (green or red), diced
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2-3 tablespoons chili powder (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups beef broth
- Salt and pepper to taste
Instructions:
- Turn on the Instant Pot to the “Sauté” function. Add olive oil to the pot and let it heat up. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until browned. Drain off any excess grease.
- Add the diced onion and bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
- Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). This prevents the “burn” warning.
- Stir in the diced tomatoes (with their juices) and the drained and rinsed kidney beans.
- Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” mode for 25 minutes.
- Allow the Instant Pot to naturally pressure release for 10-15 minutes, then manually release any remaining pressure.
- Remove the lid carefully. Stir the chili well and taste. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Notes:
- Adjust the chili powder and cayenne pepper to your desired spice level.
- For a thicker chili, mash some of the beans with a fork before serving.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Enjoy Your Delicious Instant Pot Beef Chili!
This Instant Pot Beef Chili is a guaranteed crowd-pleaser. It’s perfect for a cozy night in, a potluck gathering, or a quick and easy weeknight dinner. The rich, savory flavor and tender beef will have everyone coming back for seconds. So, fire up your Instant Pot and get ready to enjoy a bowl of chili that’s both delicious and effortless!