Cozy Instant Pot Beef Chili Recipe

Hey there! What’s better than a bowl of hearty, flavorful chili on a chilly evening—or honestly, any evening? Today, I’m sharing my go-to Instant Pot Beef Chili recipe, and let me tell you, it’s a game-changer. It’s rich, savory, and comes together in a fraction of the time thanks to the magic of the Instant Pot. Whether you’re feeding a crowd, meal prepping, or whipping up something cozy for family dinner, this chili has got your back.

If you’ve been looking for a robust, one-pot meal that satisfies everyone at the table, you’ve just found it!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, but tastes like it simmered all afternoon.
• Budget-Friendly: Uses pantry staples and cost-effective proteins.
• Customizable: Perfect as-is or adaptable for your preferences and dietary needs.
• Meal Prep Superstar: This chili tastes even better the next day and freezes like a dream!

Ingredients Breakdown

Essentials

• Ground Beef: I like using 85% lean beef for just the right balance of flavor and texture. You could also swap in ground turkey or plant-based crumbles.
• Onion & Garlic: The aromatics that lay the foundation for that classic chili punch.
• Crushed Tomatoes: They bring a deep, tangy base to the chili—no shortcuts here, quality matters!
• Beans: A can each of kidney beans and black beans. Feel free to mix it up with pinto or cannellini beans, too.
• Spices: Chili powder, cumin, smoked paprika, and a touch of cayenne (optional but delicious). These create a smoky, slightly spicy profile.
• Beef Broth: Use low-sodium to better control the seasoning of your dish.

Pro Tips

• The Secret Ingredient: A touch of cocoa powder or cinnamon adds depth and complexity. Trust me, you’ll love it!
• Make it Smoky: Adding a splash of liquid smoke or using chipotle peppers in adobo sauce kicks up the smoky flavor.

Step-by-Step Instructions

1. Sauté the Aromatics: Turn your Instant Pot to “Sauté” mode. Add a drizzle of olive oil, then toss in diced onion and minced garlic. Cook for 2-3 minutes until fragrant.
2. Brown the Beef: Add ground beef to the pot and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Drain excess fat if needed.
3. Add the Flavor: Stir in chili powder, cumin, smoked paprika, and cayenne (if using). Let the spices toast for about a minute to bring out their full flavor.
4. Layer the Ingredients: Add crushed tomatoes, beans (with liquid), beef broth, and that pinch of cocoa powder or cinnamon. Give everything a stir, but don’t overmix.
5. Pressure Cook: Secure the lid, set the pressure release valve to “Sealing,” and cook on “Manual” (or “Pressure Cook”) mode for 15 minutes. Once done, let it naturally release pressure for 10 minutes, then quick release any remaining pressure.
6. Finish & Serve: Open the lid carefully, give everything a good stir, and season to taste with salt and pepper.

Chef’s Tips and Tricks

• Make It Thicker: Use a cornstarch slurry or mash some of the beans with a fork before adding them in.
• Adjust Heat Levels: Love spicy? Add more cayenne or a diced jalapeño. Prefer mild? Omit the cayenne entirely.
• Toppings Are Everything: Don’t skip out on garnishes like shredded cheddar, sour cream, sliced jalapeños, fresh cilantro, or a squeeze of lime.

Recipe Variations and Serving Suggestions

• Make It Vegetarian: Swap the beef for plant-based crumbles and use vegetable broth instead of beef broth.
• Sweet Potato Twist: Add small diced sweet potatoes along with the beans for a sweeter, heartier chili.
• Serving Ideas: This chili is perfect over steamed rice, with a side of cornbread, or as a topper for baked potatoes or nachos.
• Drink Pairing: A frosty beer or a glass of bold red wine like Zinfandel pairs beautifully.

FAQs

• Can I Freeze This Chili? Absolutely! Let it cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
• How Long Does It Last in the Fridge? Stored in an airtight container, it’s good for up to 4 days in the fridge.
• Can I Double the Recipe? Yes! If your Instant Pot is large enough, you can double the ingredients—just ensure you don’t exceed the maximum fill line.

Instant Pot Beef Chili

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Serves: 6

• Ingredients:
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can black beans
  • 1 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp cocoa powder or a pinch of cinnamon (optional)
  • Salt and pepper to taste
• Instructions:
  1. Turn Instant Pot to “Sauté” and cook onion and garlic in olive oil until fragrant. Add ground beef and cook until browned.
  2. Stir in spices, followed by crushed tomatoes, beans, beef broth, and cocoa powder/cinnamon if using.
  3. Seal lid and cook on “Manual” for 15 minutes. Let naturally release for 10 minutes, then quick release.
  4. Stir, taste, and adjust seasoning as needed. Serve with your favorite toppings.

I hope this Instant Pot Beef Chili warms your soul and impresses your family (or even just your taste buds)! If you give it a try, let me know how it turned out. Snap a picture and tag me on social media with #TheKitchensAid. Happy cooking!