Instant Pot Beef Chili
Thick Instant Pot beef chili ready in about 45 minutes—ground beef browned to 160°F, pressure-cooked with beans and tomatoes for deep weeknight flavor. Game-day USA chili without all-day simmering.
đź›’Ingredients
- 1 tablespoon oil
- 2 pounds ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans beans, rinsed
- 1/2 cup beef broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon cocoa powder or brown sugar (optional depth)
- Toppings of choice
🔧Kitchen Tools Needed
- Instant Pot
- Wooden spoon
- Instant-read thermometer
- Ladle
đź“ťInstructions
- 1
Set Instant Pot to Sauté. Heat oil; brown beef until 160°F and no pink remains. Drain excess fat if needed.
- 2
Add onion and pepper; cook 3–4 minutes. Stir in garlic and spices 1 minute. Deglaze thoroughly with broth.
- 3
Add tomatoes, beans, salt, pepper, and cocoa/sugar. Do not stir aggressively after adding tomatoes if your pot is burn-prone—layer and gently push down.
- 4
Pressure cook High 12 minutes; natural release 10 minutes, then quick release.
- 5
Sauté a few minutes uncovered if you want it thicker. Serve with toppings. Refrigerate within 2 hours; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
âť“Frequently Asked Questions
Burn notice?
Scrape browned bits fully after sautéing and keep some thin liquid on the bottom before pressure cooking.
No beans?
Omit beans and add extra beef or diced mushrooms.
Make hotter?
Add cayenne, chipotle, or diced jalapeño with the onion.
Double batch?
Don’t fill past the max line; cook in two batches if needed.
Meal prep?
Portions freeze well up to 3 months.
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