If there’s one dish that instantly warms up my kitchen and wins over picky eaters and hungry guests alike, it’s this hearty, flavor-packed Instant Pot Beef Chili. It’s my go-to for busy weekdays, casual get-togethers, or cozy weekends curled up with a bowl and a blanket. The best part? You toss everything in the Instant Pot, and it practically makes itself—because we all deserve a little dinner magic.
Why You’ll Love This Recipe
When I worked as a personal chef, this chili was always a client favorite—because it feels like comfort food but eats like something that’s been simmering all day (spoiler: it hasn’t). It’s now a staple in my own family’s meal routine because it’s quick, foolproof, and absolutely delicious.
- Done in under an hour with minimal prep
- Bold, rich flavors thanks to pressure cooking
- Easily customizable with pantry staples
- Feeds a crowd or makes amazing leftovers
- Freezer-friendly for future you!
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 ½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth
Pro Tips
- Swap ground beef for turkey or plant-based crumbles for a lighter option.
- A splash of Worcestershire sauce adds depth (totally optional, but wonderful).
- Add a chopped chipotle pepper in adobo for smoky heat.
- No beef broth? Try chicken broth or even water with a bouillon cube.
Step-by-Step Instructions
- Set your Instant Pot to Sauté mode. Add the olive oil and diced onion. Cook for 3–4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
- Add the ground beef, breaking it up with a spoon, and brown until no longer pink—about 5–6 minutes.
- Sprinkle in all the seasonings (chili powder, cumin, paprika, oregano, salt, pepper) and stir well to coat the beef evenly.
- Mix in the tomato paste and let it cook with the beef for 1–2 minutes to deepen the flavor.
- Pour in the crushed tomatoes, diced tomatoes with green chilies, drained beans, and beef broth. Stir thoroughly to combine.
- Secure the Instant Pot lid and set to Manual (High Pressure) for 15 minutes. Make sure the valve is set to ‘sealing.’
- Once cooking is complete, allow for a 10-minute natural pressure release, then manually release any remaining pressure.
- Give the chili a good stir and taste for seasoning. Add more salt or spice as needed.
- Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or cornbread on the side!
Chef’s Tips and Tricks
- Browning the beef and tomato paste before pressure cooking adds a savory, umami-packed foundation—don’t skip this step!
- Deglaze the pot with a splash of broth after sautéing to avoid the dreaded “Burn” warning.
- Chili tastes even better the next day—make it ahead if you can!
- Double the batch and freeze half for a no-fuss dinner later.
Recipe Variations and Serving Suggestions
- Make it vegetarian by swapping beef for lentils or extra beans.
- Go Tex-Mex with toppings like jalapeños, crushed tortilla chips, and queso fresco.
- Add a handful of corn for sweet crunch and color.
- Serve over baked potatoes, rice, or even spaghetti (hello, Cincinnati style!).
- Top with a dollop of Greek yogurt instead of sour cream for a lighter finish.
FAQs
Can I use frozen ground beef?
Yes, but you’ll need to thaw it enough to break it apart before sautéing. The Instant Pot works best with evenly browned meat.
How spicy is this chili?
Mild to medium, but you can easily dial the heat up or down. For more kick, add cayenne or hot sauce. For less, skip the green chilies.
Can I make this on the stovetop?
Absolutely! Follow the sauté steps in a large pot, simmer covered for 30–40 minutes, stirring occasionally.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes (plus pressure release)
Total Time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 ½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth
Instructions:
- Sauté onions and garlic in olive oil using the Instant Pot’s Sauté mode.
- Add ground beef and brown thoroughly. Stir in seasonings and tomato paste.
- Add remaining ingredients and stir well. Lock lid and pressure cook for 15 minutes.
- Let pressure release naturally for 10 minutes, then release remaining pressure manually.
- Taste and adjust seasoning. Serve hot with toppings!
Nutrition: 320 calories per serving
If you give this chili a try, I’d love to hear how it turned out! Leave a comment below, snap a photo and tag me on Instagram @TheKitchensAid, or share it with someone who loves a good cozy bowl of comfort. Let’s make dinner feel like a celebration—even on a Tuesday.
