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Easy Instant Pot beef chili recipe makes tasty ground beef chili! This simple recipe is a snap to whip up but tastes like it simmered all day long.
Chili is one of the best things to make in an Instant Pot! The Instant Pot is perfect for creating a batch of chili that tastes like it simmered all day.
This recipe takes ground beef and beans and turns them into a delicious meal with just a little bit of work. Below you'll find step-by-step photos and tips to help you make an easy and tasty batch of Instant Pot chili.
How to make chili in the Instant Pot
Step 1: Press sauté.
Step 2: When the Instant Pot reads "hot", add the ground beef.
Step 3: Cook, stirring regularly to break up to the meat, until browned.
Step 4: Add the onions, and cook, stirring regularly, until softened.
Step 5: Stir in the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 6: Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
Step 7: Pour in ½ cup broth, and scrape up any browned bits from the bottom of the inner pot.
Step 8: Add the remaining ½ cup broth, diced tomatoes, crushed tomatoes, and beans. Do not stir.
Step 9: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 15 minutes.
Step 10: When the cooking time has ended, 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.
Step 11: Give the chili a good stir, and season with additional salt and pepper to taste.
Recipe FAQs
How long do I cook chili in the Instant Pot?
For this recipe, you'll cook it for 15 minutes.
How do I make chili in my Instant Pot without burning it?
There are two issues with usually cause burning: not deglazing and stirring in the tomatoes. In order to avoid a burn warning, be sure to carefully scrape up any browned bits from the bottom of the pot when adding the broth. Also, avoid stirring in the tomatoes. When tomatoes make contact with the bottom of the pot, they can cause scorch and cause a burn warning.
Can I freeze Instant Pot chili?
Absolutely! To freeze, make the chili as-directed.
Let the chili cool until it's cool enough to handle. Putting hot chili in a ziploc bag can cause leaks.
Freeze. Thaw and reheat when you're ready to serve.
Storage
Store any leftover chili in an airtight container in the refrigerator. The chili will last for up to 4 days when properly stored in the fridge.
More Instant Pot chili recipes!
- Instant Pot Wendy's Chili Copycat Recipe
- Instant Pot Chili Frito Pie
- Instant Pot Turkey Pumpkin Chili
- Instant Pot Chipotle Chili
If you’ve tried this easy Instant Pot beef 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!
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Easy Instant Pot Beef Chili Recipe
Easy Instant Pot beef chili recipe makes a pot of tasty ground beef and bean chili.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 22 minutes minutes
Pressure Release: 10 minutes minutes
Total Time: 47 minutes minutes
Servings: 8 servings
Calories: 184kcal
Author: Kate at Eating in an Instant
Equipment
Ingredients
- 2 pounds lean ground beef
- 1 white or yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried oregano
- 1-2 teaspoons salt or to taste
- ½ teaspoon black pepper
- 1 cup beef broth divided
- 2-15 ounce cans diced tomatoes drained
- 2-15 ounce cans crushed tomatoes
- 2-15 ounce cans kidney beans drained and rinsed
Instructions
Press sauté.
When the Instant Pot reads "hot", add the ground beef.
Cook, stirring regularly to break up to the meat, until browned.
Add the onions, and cook, stirring regularly, until softened.
Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
Press cancel.
Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
Pour in ½ cup broth, and scrape up any browned bits from the bottom of the inner pot.
Add the remaining ½ cup broth, diced tomatoes, crushed tomatoes, and beans. Do not stir.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 15 minutes.
When the cooking time has ended, 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 the chili a good stir, and season with additional salt and pepper to taste.
Notes
- Ground beef: Feel free to use a bit more or less ground beef. I recommend using either 85% lean or 90% lean ground beef. If you use fattier ground beef, you may need to drain some of the fat before adding the onions.
- Chili powder: You can use more chili powder if you prefer.
- Beef broth: I like to use either no salt or reduced-sodium broth.
- Diced tomatoes: For less noticeable pieces of tomato, use petite diced tomato.
- Kidney beans: If you'd like to stretch the chili, add a 3rd can of beans. Other types of beans, like pinto or black beans, could also be used.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 597mg | Fiber: 2g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg
Tried this recipe?Leave me a comment below to let me know!
More Instant Pot Ground Beef Recipes
- Instant Pot Ground Beef Vegetable Soup
- Instant Pot Bolognese
- Instant Pot Beef and Shells
- Instant Pot Goulash
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