Instant Pot Beef Chili With Ground Beef
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Upgrade your comfort food routine with Instant Pot Beef Chili. This recipe blends perfectly seasoned ground beef, beans, and spices for a quick and satisfying meal.
Whether you’re a chili enthusiast or a busy home cook, this Instant Pot Chili recipe ensures a bowlful of warmth and flavor with every spoonful. Get ready for a speedy and delicious chili fix!
Contents
Why Make Beef Chili Instant Pot Style
- Hearty and Flavorful: This Instant Pot recipe packs a punch with juicy ground beef and a mix of flavorful spices!
- Effortless Cooking: This is the only chili recipe, makes it easy to cook, even for beginners.
- Versatile Meal: Serve this Instant Pot Beef Chili with cornbread, over rice, or in a chili dog.
Recipe Ingredients
- Kidney Beans, Sorted And Rinsed: Add a satisfying bite to the chili, soaking up the flavors while providing excellent sources of protein and fiber.
- Water: Essential for pressure cooking, water also helps meld the flavors together and create a soup-like consistency.
- Ground Chuck: This type of beef adds a robust, meaty flavor and a rich texture that makes the chili hearty and filling.
- Olive oil: Used for sautéing, it lends a smooth richness to the dish and helps release the flavors of the other ingredients.
- Chopped Onions: Contribute a sweet, slightly tangy flavor that forms the base of the chili’s complex taste profile.
- Minced Garlic: Infuses the dish with a pungent zing that elevates the overall flavor, adding depth and aroma.
- Chopped Bell pepper: Add a sweet crunch and vibrant color, enhancing the visual appeal and texture of the chili.
- Chicken Broth or Beef Broth: Not only provides the necessary liquid for pressure cooking but also enriches the chili with a savory, meaty undertone.
- Diced Tomatoes In Juice: Add a tangy sweetness and a chunky texture, as well as contributing to the chili’s rich, tomato-based sauce.
- Tomato Paste: Deepens the tomato flavor and thickens the chili, giving it a luscious, velvety consistency.
- Chili Powder: The essence of any chili recipe, chili powder brings a smoky heat that defines the dish’s character.
- Ground Cumin: Imparts a warm, earthy flavor that complements the heat of the chili powder, adding complexity to the dish.
- Oregano: Adds a hint of sweetness and a pop of freshness, balancing out the strong, spicy flavors.
- Salt And Pepper: These classic seasonings enhance the natural flavors of the ingredients, making the chili more vibrant and tasty.
How To Make Instant Pot Beef Chili?
Step One: Place beans into the electric pressure cooker with water. Set the valve to sealing and cook the beans for 20 minutes on high pressure.
Step Two: Quick-release and carefully transfer beans to a colander to drain. Rinse the pressure cooker liner and wipe the outside of the liner dry. Replace the liner into the pressure cooker.
Step Three: Turn on the saute function and allow the pressure cooker to heat. Add the ground chuck, onions, garlic, and bell pepper. Cook until the ground beef is browned.
Step Four: Drain well. Return the meat and vegetables to the pressure cooker along with the drained beans and other ingredients.
Step Five: If you prefer a soupier chili, add an additional cup of water. Stir well.
Step Six: Cover the Instant Pot and set the valve to sealing. Program the pressure cooker to manual or “pressure cook” on high for 30 minutes. When the cook cycle is complete, quick release the pressure.
Step Seven: Stir again, taste to adjust seasonings, and serve.
Pro Tips For Making Instant Pot Chili
- Finish with Freshness: Garnish your chili with fresh cilantro, diced onions, or sour cream right before serving to add a fresh contrast to the rich flavors.
- Choose Your Beans Wisely: For a quicker chili, use canned beans, but rinse them well to remove excess sodium. If you have time, opt for dried beans soaked overnight and pressure cooked with the chili for deeper flavor integration.
- Low and Slow for Depth: If using a slow cooker, extend the cooking time to 6-8 hours on low heat. This slow cooking process allows flavors to meld beautifully, making the chili even more flavorful and the beef exceptionally tender.
Optional Additions
- Tomato Sauce: Adds a smoother, more cohesive base to the chili, blending well with the spices and beef broth. Use it alongside or in place of tomato paste to achieve a richer, more velvety texture.
- Cayenne Pepper: Adds a spicy kick. Mix it in with the other spices when you’re cooking the onions and meat to give your chili some heat.
Substitutions
- Fire-Roasted Tomatoes: Can be used as a substitute for the diced tomatoes in juice, in your Instant Pot beef chili recipe. The smoky flavor of fire roasted diced tomatoes enhances the chili’s depth and complexity, best added with the beef broth for a rich, smoky base.
- Ancho Chili Powder: Adds a sweet and smoky flavor. Stir it into the pot with the other spices when you’re cooking the onions and meat.
Best Way To Store Leftover Chili
- Fridge: Allow the cooled Instant Pot beef chili to chill in an airtight container in the fridge for 3-4 days.
- Freeze: For longer storage, freeze it in labeled airtight containers or bags for up to 2-3 months.
- Reheat: Gently reheat on the stove from the fridge or after thawing if frozen.
What To Serve With Beef Chili?
- Cheesy Cornbread Muffins: A delightful blend of sweet corn and gooey cheese complements the hearty flavors of Instant Pot Beef Chili.
- Cilantro-Lime Rice: Fluffy rice infused with cilantro and lime enhances the Tex-Mex experience, perfect for scooping up chili goodness.
- Jalapeño Cornbread: Spicy jalapeños and sharp cheddar in moist cornbread make for a fiery and cheesy companion to your chili.
- Black Bean Salad: A colorful mix of black beans, corn, and tomatoes, dressed with a tangy vinaigrette, adds a fresh kick to your meal.
- Roasted Sweet Potato Wedges: Roasted to perfection, sweet potato wedges offer a sweet and savory contrast to the bold flavors of chili.
Instant Pot Beef Chili With Ground Beef
Enjoy a quick, flavorful Instant Pot Beef Chili, combining ground beef, beans, and spices for a hearty, comforting meal.
Ingredients
- 16 Ounce Kidney Beans
- 8 cups Water
- 2 pounds Ground Chuck
- 2 tablespoons Olive Oil
- 2 Onions chopped
- 3 cloves Garlic minced
- 1 Green Bell Pepper chopped
- 4 Cups Beef Broth
- 1 Can Diced Tomatoes In Juice 28 Ounce
- 1 can Tomato Paste 6 Ounce
- 3 to 4 tablespoons Chili Powder
- 2 to 3 tablespoons Ground Cumin
- 1 tablespoon Oregano
- 1 tablespoon Salt And Pepper
Instructions
- Place beans into the electric pressure cooker with water. Set the valve to sealing and cook the beans for 20 minutes on high pressure.
- Quick-release and carefully transfer beans to a colander to drain. Rinse the pressure cooker liner and wipe the outside of the liner dry. Replace the liner into the pressure cooker.
- Turn on the saute function and allow the pressure cooker to heat. Add the ground chuck, onions, garlic, and bell pepper. Cook until the ground beef is browned.
- Drain well. Return the meat and vegetables to the pressure cooker along with the drained beans and other ingredients.
- If you prefer a soupier chili, add an additional cup of water. Stir well.
- Cover the Instant Pot and set the valve to sealing. Program the pressure cooker to manual or “pressure cook” on high for 30 minutes. When the cook cycle is complete, quick release the pressure.
- Stir again, taste to adjust seasonings, and serve.
Notes
Finish with Freshness: Garnish your chili with fresh cilantro, diced onions, or sour cream right before serving to add a fresh contrast to the rich flavors.
Choose Your Beans Wisely: For a quicker chili, use canned beans, but rinse them well to remove excess sodium. If you have time, opt for dried beans soaked overnight and pressure cooked with the chili for deeper flavor integration.
Low and Slow for Depth: If using a slow cooker, extend the cooking time to 6-8 hours on low heat. This slow cooking process allows flavors to meld beautifully, making the chili even more flavorful and the beef exceptionally tender.
Nutrition
Calories: 914kcalCarbohydrates: 51gProtein: 57gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 161mgSodium: 3268mgPotassium: 2151mgFiber: 16gSugar: 12gVitamin A: 2718IUVitamin C: 49mgCalcium: 237mgIron: 14mg
Tried this recipe?Let us know how it was!
