FamilyProof

Instant Pot Chili Recipe With Beef, Beans, and Big Flavor

By Hetti Misenti

Instant Pot Chili
Credit: Adobe Stock

Difficulty Level: easy

15 min Prep
20 min Cook
35 min Total
6 Servings

Chili is one of my favorite meals. It has a way of making any cold night comforting because of its warmth, hearty spice, and familiarity.

Here’s the thing, with an Instant Pot, you get that slow-simmer taste without the slow cooking part. It’s less hassle and gives you time to do other things while it cooks.

As chili night is a common occurrence in many households, you want a recipe that packs in the flavor, without fussy ingredients or cooking steps. If you’re after a robust, spicy chili with ground beef, beans, and tomatoes, cooked until it’s thick and hearty, swipe down now.

Instant Pot Chili Ingredients

  • lb lean ground beef
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 (15 oz) can kidney beans (drained and rinsed)
  • 1 (15 oz) can black beans (drained and rinsed)
  • 1 (15 oz) can diced tomatoes (undrained)
  • 1 (8 oz) can tomato sauce
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional for extra spice)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 2 tbsp water (optional, for thickening)

Instant Pot Chili Instructions

  1. Set the Instant Pot to Sauté (normal).
  2. Add the olive oil and let it warm for about 1 minute.
  3. Add the onion and cook until it softens, about 2 minutes.
  4. Stir in the garlic and cook 30 seconds, keep it moving so it doesn’t brown too fast.
  5. Crumble in the ground beef and cook until no longer pink, about 5 to 6 minutes. Drain extra grease if you want it lighter.
  6. Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir until the meat is evenly coated.
  7. Pour in the beef broth, then scrape the bottom of the pot well to lift any browned bits. That’s where the flavor sits.
  8. Add the diced tomatoes with their juices, tomato sauce, and both beans. Mix gently so everything’s combined.
  9. Lock the lid and set to pressure cook on high for 15 minutes. Make sure the valve is sealed.
  10. Let it naturally release for 10 minutes, then carefully quick-release any remaining pressure.
  11. Want it thicker, consider whisking in cornstarch with a bit of water. Then stir it in, then let the chili sit 2 to 3 minutes.
  12. Taste, adjust seasoning, and serve hot with toppings like shredded cheese, sour cream, or chopped cilantro.

Nutrition

Calories: 350cal
Carbohydrate: 30g
Protein: 25g
Fat: 15g
Cholesterol: – -mg
Sodium: 800mg