Instant Pot Chili
This Instant Pot chili brings together bold, savory flavor and the ease of pressure cooking in one delicious pot. Made with ground beef, crushed tomatoes, beans if you like, and a bold spice blend, it tastes like it's been simmering for hours — but it's ready in a fraction of the time. It’s a fantastic option for busy weeknights or game day meals. Pair it with cornbread, tortilla chips, or a dollop of sour cream for a comforting dinner everyone will love.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound ground beef 90% lean recommended*
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons chili powder see note
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons tomato paste
- 14.5 ounce can 1 ¾ cups low sodium beef broth or chicken broth
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
Instructions
- Press Sauté to turn on the sauté setting on the Instant Pot. Add the olive oil and heat until hot, then add the chopped onion and cook for 2 minutes until it begins to soften.
- Add the ground beef and cook, stirring and breaking it up, until browned, about 5 minutes. Drain excess grease if needed.
- Stir in the garlic and press Cancel to turn off the sauté function.
- Add the bell pepper, chili powder, cumin, oregano, garlic powder, brown sugar, salt, pepper, tomato paste, and broth. Stir well, scraping up any bits from the bottom of the pot.
- Add the crushed tomatoes and beans on top of everything, but do not stir them in. Leaving them on top helps prevent a burn warning.
- Close the lid and move the steam release valve to sealing. Pressure cook on high pressure for 15 minutes. The pot will take a few minutes to pressurize before the timer begins.
- When the cook time is done, let the pressure release naturally for 10 minutes. Then carefully turn the steam release valve to venting using a long-handled spoon.
- Once the steam is released and the pin drops, open the lid and stir the chili. If it needs thickening, use the sauté function to simmer it for a few more minutes. Serve with your favorite toppings.
Notes
If using 80% lean ground beef, be sure to drain off any excess grease after browning to avoid a greasy chili.
You can adjust the amount of chili powder based on its heat level and your spice preference. With mild chili powder, 2 tablespoons will give you a mild chili, while 2½ tablespoons adds a gentle kick.
You can adjust the amount of chili powder based on its heat level and your spice preference. With mild chili powder, 2 tablespoons will give you a mild chili, while 2½ tablespoons adds a gentle kick.