Hey there! Let’s talk comfort food with a kick.
If you’re craving a hearty, flavor-packed dinner that warms you to your core, you’re in the right place! This Instant Pot Beef Chili is a lifesaver for busy weeknights and tastes like it’s been simmering for hours—spoiler alert, it hasn’t. With just a few pantry staples and about 30 minutes of hands-off cooking, you’ll have a bowl of chili so rich and satisfying, you’ll forget it’s this easy to make.
Why You’ll Love This Recipe
- Quick & Easy: Thanks to the Instant Pot, you get slow-cooked flavor in a fraction of the time.
- One-Pot Wonder: Say goodbye to a mountain of dishes. Everything happens in your Instant Pot!
- Customizable: Adjust the spice level, swap out beef for ground turkey, or go full-on veggie. It’s your chili, your rules.
- Feeds a Crowd: Whether it’s family dinner or game day, this chili is perfect for sharing.
Ingredients Breakdown
Let’s talk about the all-stars in this flavor-packed dish:
- Ground Beef: Lean ground beef works best here. If you’re subbing for turkey or plant-based meat, go for it!
- Onion & Garlic: These staples add a savory backbone to the chili’s flavor.
- Chili Powder & Cumin: The dynamic duo responsible for that warm, smoky spice.
- Crushed Tomatoes: Use fire-roasted for an extra layer of flavor.
- Kidney Beans: A classic, but feel free to mix in black beans or even pinto beans.
- Beef Broth: Adds depth while keeping the chili perfectly soupy (but not too soupy!).
- Optional Add-ons: Diced bell peppers or a chipotle chili for a smoky kick.
Pro Tip: If you like a thicker chili, stir in a bit of masa harina (corn flour) at the end for a subtly smoky thickness.
Step-by-Step Instructions
- Sauté the Aromatics: Set your Instant Pot to sauté mode. Add a drizzle of oil, and once hot, stir in chopped onion and garlic. Cook until they’re fragrant and just starting to soften.
- Brown the Beef: Add the ground beef, breaking it up with your spoon as it cooks. Cook until no longer pink, about 5 minutes. Drain excess grease if needed.
- Spice It Up: Stir in chili powder, cumin, paprika, and a pinch of salt. Let those spices wake up and coat the beef evenly—instant flavor boost!
- Layer Ingredients: Add the crushed tomatoes, drained beans, beef broth, and an optional diced green bell pepper. Give everything a gentle stir, making sure nothing sticks to the bottom.
- Pressure Cook: Seal your Instant Pot, set it to “Manual” or “Pressure Cook” on High for 15 minutes. Once finished, allow a natural pressure release for 10 minutes, then release remaining pressure manually.
- Taste Test: Open the lid, give it all a good stir, and taste for seasoning. Adjust salt or spices if needed.
- Garnish & Serve: Ladle into bowls and top with shredded cheese, sour cream, chopped cilantro, or a squeeze of lime. Don’t forget the cornbread or tortilla chips for dipping!
Chef’s Tips and Tricks
- No Instant Pot? No problem! Use a Dutch oven or a large pot on the stove. Simmer it on low for about an hour, stirring occasionally.
- Freeze for Later: This chili freezes beautifully. Divide into portions and freeze up to 3 months for a quick dinner down the road.
- Control the Heat: Add a diced jalapeño or a dash of cayenne if you like things spicy, or keep it mild for the kiddos.
Recipe Variations and Serving Suggestions
This recipe is just the starting point! Here’s how you can put your spin on it:
- Vegetarian Option: Swap the beef for more beans, lentils, or a plant-based ground “meat” alternative.
- Mexican-Inspired: Stir in some corn kernels, diced green chiles, or finish with a dollop of guacamole.
- Serve It Up: Pair with a crusty baguette, classic cornbread, or try it as a topping for baked potatoes or nachos. Oh, and don’t forget the margaritas!
FAQs
Can I make this chili spicier? Absolutely! Add more chili powder, diced jalapeños, or chipotle peppers in adobo sauce for a smoky heat.
How do I store leftovers? Let the chili cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Can I double the recipe? Yes! Just make sure your Instant Pot is big enough—don’t fill it past the max fill line.
What toppings work best? Think shredded cheese, sour cream, diced avocado, crushed tortilla chips, or even a fried egg. The sky’s the limit!
Printable Recipe
Instant Pot Beef Chili
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup beef broth
- Salt, to taste
- Optional: diced green bell pepper
Instructions
- Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until softened.
- Add ground beef and cook until browned.
- Stir in chili powder, cumin, smoked paprika, and salt. Cook for 1 minute to toast the spices.
- Add crushed tomatoes, kidney beans, beef broth, and optional diced bell pepper. Mix gently.
- Seal Instant Pot and pressure cook on High for 15 minutes. Let it naturally release for 10 minutes, then quick release.
- Stir, taste, and adjust seasoning as needed. Serve with your favorite toppings!
There you have it—an easy, flavorful chili recipe that’s ready to become a family favorite. I can’t wait to see how yours turns out! Don’t forget to comment below or share your creation on social media using #TheKitchensAid. Let’s keep cooking and creating together!
