Instant Pot Beef Chili Recipe

There’s something undeniably comforting about a warm bowl of chili, especially on a chilly evening. The rich, savory flavors, the hearty texture, and the satisfying warmth spreading through you with each spoonful – it’s pure bliss. And while traditional chili recipes often require hours of simmering on the stovetop, this Instant Pot Beef Chili recipe transforms that long-cooked flavor into a weeknight reality. My family absolutely devours this chili. Even my pickiest eater, who usually shies away from anything with “too many vegetables,” happily asks for seconds. The magic of the Instant Pot truly shines here, creating a deeply flavorful and tender chili in a fraction of the time. From busy weeknights to cozy weekends, this Instant Pot Beef Chili has become a staple in our home, and I’m thrilled to share this incredibly easy and delicious recipe with you. Get ready to experience chili perfection in just over 30 minutes!

Ingredients You’ll Need for the Best Instant Pot Beef Chili

The beauty of chili lies in its simplicity and adaptability. While this recipe provides a fantastic base, feel free to adjust ingredients to your liking and pantry staples. Let’s break down each component and explore why they contribute to the overall deliciousness of this Instant Pot Beef Chili.

The Heart of the Chili: Ground Beef

• 2 pounds ground beef: Ground beef is the star protein in this chili, providing a rich, savory foundation. For the best flavor and texture, opt for ground beef with a fat percentage around 80/20 or 85/15. This little bit of fat renders down during cooking, adding moisture and depth of flavor to the chili. Leaner ground beef can be used, but you might want to add a tablespoon or two of olive oil to the pot when browning to ensure the chili doesn’t become too dry. You can also experiment with different types of ground beef, such as ground chuck for a richer flavor or even a blend of ground beef and ground pork for a more complex taste profile. For a slightly healthier option, consider using ground turkey or ground chicken, though the flavor profile will naturally be a bit lighter.

The Flavor Base: Aromatics and Vegetables

• 1 tablespoon olive oil: Olive oil is used to sauté the vegetables at the beginning, adding a subtle fruity note and preventing sticking. You can substitute with other cooking oils like avocado oil, canola oil, or even butter for a richer flavor.
• 1 large onion, diced: Onions are a foundational aromatic in countless savory dishes, and chili is no exception. They provide a sweet and pungent base note that layers beautifully with the other flavors. Yellow or white onions work best in chili, offering a balanced flavor that isn’t too overpowering. Make sure to dice the onion into uniform pieces so they cook evenly.
• 2 medium bell peppers, diced (I like green and red): Bell peppers add sweetness, color, and a subtle vegetal note to the chili. Using a mix of colors, like green and red as suggested, not only enhances the visual appeal but also provides a slightly more complex flavor profile, as red bell peppers are sweeter than green. You can also include yellow or orange bell peppers for even more variety and sweetness. Dicing the bell peppers ensures they soften nicely during the sautéing process and blend seamlessly into the chili.
• 2 large carrots, peeled and diced: Carrots bring a touch of sweetness and earthiness to the chili, along with a subtle thickening quality as they cook down. Peeling the carrots is recommended for a smoother texture, but you can skip this step if you prefer a more rustic chili. Dicing them into small pieces ensures they cook through in the Instant Pot and contribute to the overall texture.
• 2 celery ribs, diced (optional): Celery, while often overlooked, adds a subtle savory depth and freshness to dishes. In chili, it provides a slightly peppery and earthy note that complements the other vegetables and spices. While optional, including celery ribs enhances the complexity of the flavor. Dicing them finely ensures they soften and blend into the chili.
• 3 garlic cloves, minced: Garlic is an indispensable aromatic, adding pungent, savory, and slightly sweet notes to almost any dish. In chili, garlic is crucial for building depth of flavor and complementing the spices. Minced garlic is preferred for even distribution throughout the chili. Freshly minced garlic is always best for flavor, but pre-minced garlic from a jar can be a convenient alternative.

The Liquid Foundation: Tomatoes and Broth

• 2 (15 ounce) cans crushed tomatoes or tomato sauce: Tomatoes form the liquid base of the chili, providing acidity, sweetness, and that classic chili flavor. Crushed tomatoes offer a chunkier texture, while tomato sauce results in a smoother chili. You can use either or even a combination of both depending on your preference. Using high-quality canned tomatoes will significantly improve the overall flavor of your chili. Look for brands that use vine-ripened tomatoes and minimal added ingredients.
• 1 cup water or chicken broth: Liquid is essential for pressure cooking and helps to create the desired chili consistency. Water works perfectly fine, but chicken broth adds an extra layer of savory depth and flavor. You can also use beef broth for a richer, beefier flavor, or vegetable broth for a vegetarian option. Using broth instead of water will elevate the overall taste of your chili.

The Spice Symphony: Seasonings and Spices

• 2 teaspoons fine sea salt, more to taste: Salt is crucial for enhancing the flavors of all the ingredients in the chili. Sea salt is preferred for its clean taste, but kosher salt or table salt can also be used. Start with the recommended amount and adjust to your liking at the end of cooking. Remember, you can always add more salt, but you can’t take it away.
• 1 teaspoon black pepper, more to taste: Black pepper adds a subtle warmth and spice that complements the other seasonings. Freshly ground black pepper is always best for flavor, but pre-ground pepper is also acceptable. Adjust the amount to your preference for spiciness.
• 1 tablespoon chili powder, more as needed: Chili powder is the defining spice blend in chili, providing a complex flavor profile that is warm, earthy, and slightly smoky. Different chili powders vary in heat and flavor, so experiment with different brands to find your favorite. Start with the recommended amount and add more to deepen the chili flavor and increase the heat.
• 1 tablespoon paprika, more as needed: Paprika adds a vibrant red color and a slightly sweet and smoky flavor to the chili. There are different types of paprika, including sweet paprika, smoked paprika, and hot paprika. Smoked paprika will add a wonderful smoky depth to your chili, while hot paprika will increase the heat level. Sweet paprika is a good all-purpose option.
• 1 tablespoon ground cumin, more as needed: Cumin adds a warm, earthy, and slightly bitter note that is essential to chili’s characteristic flavor. Ground cumin is readily available and easy to use. Start with the recommended amount and add more to enhance the earthy and warm notes in your chili.
• 1 teaspoon celery seed: Celery seed adds a subtle celery flavor and a hint of bitterness that complements the other spices and vegetables. It’s a less common chili spice, but it adds a unique depth of flavor that is worth including.
• 1/8 teaspoon cayenne pepper (optional): Cayenne pepper adds a significant kick of heat to the chili. If you like spicy chili, this is a great addition. Start with a small amount and add more to taste. For a milder chili, you can omit the cayenne pepper altogether.

Optional but Delicious: Beans

• 1 (15 ounce) can kidney beans, rinsed and drained (optional): Kidney beans are a classic chili bean, adding a creamy texture and a slightly nutty flavor. Rinsing and draining the beans removes excess sodium and canning liquid. If you’re not a fan of kidney beans, you can substitute with other types of beans, such as pinto beans or cannellini beans.
• 1 (15 ounce) can black beans, rinsed and drained (optional): Black beans add a slightly sweeter and earthier flavor compared to kidney beans. They also contribute to the chili’s texture and heartiness. Like kidney beans, rinsing and draining black beans is recommended. You can use just kidney beans, just black beans, a combination of both, or even add other types of beans like chili beans for a more complex bean mixture.

Scaling the Recipe: 2x and 3x Options

The recipe ingredients are provided in 1x, 2x, and 3x options, making it easy to scale the recipe up or down depending on your needs. If you’re cooking for a larger crowd or want to have leftovers, simply use the 2x or 3x ingredient measurements. Remember that while ingredient amounts scale linearly, cooking time generally remains the same for Instant Pot recipes. However, for significantly larger batches, you might need to slightly increase the cooking time by a few minutes to ensure the chili is heated through.

Step-by-Step Instructions: Mastering Instant Pot Beef Chili

Making Instant Pot Beef Chili is incredibly straightforward and quick. Follow these simple steps to create a delicious and hearty meal in no time.

Step 1: Sautéing the Aromatics – Building Flavor from the Ground Up

1. Heat the Instant Pot: Select the “Sauté” function on your Instant Pot and press “Adjust” to set it to “Normal” or “More” for higher heat. Allow the Instant Pot to heat up for a minute or two. You’ll know it’s hot enough when the display reads “Hot.”
2. Add Olive Oil: Pour 1 tablespoon of olive oil into the hot Instant Pot. Let the oil heat up for a few seconds until it shimmers.
3. Sauté Vegetables: Add the diced onion, bell peppers, carrots, and celery (if using) to the Instant Pot. Stir occasionally and cook for about 10 minutes, or until the vegetables are softened and the onions are translucent. Sautéing these vegetables is crucial for developing a flavorful base for the chili. Don’t rush this step; allowing the vegetables to soften and release their natural sugars will significantly enhance the overall taste of your chili. The kitchen will start to smell wonderfully aromatic as the vegetables cook.

Step 2: Browning the Beef – The Secret to Richness

1. Add Garlic and Ground Beef: Push the softened vegetables to one side of the Instant Pot and add the minced garlic and ground beef to the pot.
2. Brown the Beef: Break up the ground beef with a spoon or spatula and cook, stirring frequently, until it is no longer pink. This usually takes about 5-8 minutes. Browning the beef is another key step for building flavor. The Maillard reaction, which occurs when meat browns, creates hundreds of flavor compounds that add depth and richness to the chili. Don’t drain the fat at this stage; it will contribute to the flavor and moisture of the chili.

Step 3: Pressure Cooking Magic – Infusing Flavors

1. Add Remaining Ingredients (Except Beans): Pour in the crushed tomatoes (or tomato sauce), water or chicken broth, sea salt, black pepper, chili powder, paprika, cumin, celery seed, and cayenne pepper (if using). Stir well to combine all the ingredients and scrape up any browned bits stuck to the bottom of the Instant Pot. These browned bits, known as fond, are packed with flavor and will deglaze into the chili, adding even more depth.
2. Pressure Cook: Secure the Instant Pot lid, making sure the steam release valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes on high pressure. The Instant Pot will now begin to pressurize. The pressurization time can vary depending on the model and the amount of liquid in the pot, but it usually takes about 10-15 minutes.

Step 4: Quick Release and Bean Addition – The Final Touches

1. Quick Pressure Release: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release valve to the “Venting” position. Be cautious of the steam releasing and keep your hands and face away from the valve. The pressure will release quickly, and the float valve will drop down when the pressure is fully released.
2. Open Lid and Add Beans: Once the pressure is fully released and the float valve has dropped, carefully open the Instant Pot lid. Add the rinsed and drained kidney beans and black beans (if using) to the chili.
3. Warm Through: Stir the beans into the chili and select the “Sauté” function again. Cook for a few minutes, stirring occasionally, until the beans are heated through. You can also simply let the residual heat from the chili warm the beans through if you prefer.

Step 5: Taste, Adjust, and Perfect – Your Chili, Your Way

1. Taste and Season: Taste the chili and adjust seasonings as needed. This is your chance to personalize the flavor profile to your liking. You may want to add more salt, chili powder, cumin, or paprika to enhance the flavors. If you prefer a spicier chili, add more cayenne pepper or a dash of hot sauce.
2. Serve and Garnish: Once you’re happy with the flavor, turn off the Instant Pot. Ladle the hot chili into bowls and serve with your desired toppings.

Nutrition Facts: Fueling Your Body with Deliciousness

This Instant Pot Beef Chili is not only delicious and comforting but also packed with nutrients. Here’s an approximate nutritional breakdown per serving:

Serving Size and Calories

• Servings: 6
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on the specific ingredients and fat content of the ground beef used).

Macronutrient Breakdown (Estimated)

• Protein: 35-40 grams
• Fat: 25-30 grams
• Carbohydrates: 30-35 grams
• Fiber: 8-10 grams

Important Note on Nutritional Information

Please note that these are estimated nutritional values and can vary based on the specific brands and types of ingredients used, as well as portion sizes. For precise nutritional information, it’s best to use a nutrition calculator and input the exact ingredients you used. However, this chili is generally a good source of protein, fiber, and essential vitamins and minerals from the vegetables and beans.

Prep Time and Cook Time: Chili in a Flash

One of the greatest advantages of using an Instant Pot for chili is the significant reduction in cooking time. Let’s break down the prep and cook times:

Prep Time Breakdown – Getting Ready for Chili Success

• Vegetable Prep (Chopping & Dicing): 10 minutes (dicing onions, bell peppers, carrots, celery, and mincing garlic). This is the most time-consuming part of the prep work. Properly prepping your vegetables ensures even cooking and a consistent texture in your chili. You can speed up prep time by using a food processor for dicing, but hand-dicing provides more control over the size and shape of the vegetables.

Cook Time Breakdown – Instant Pot Efficiency

• Sautéing Vegetables & Browning Beef: 15-18 minutes (10 minutes for sautéing vegetables + 5-8 minutes for browning beef). These crucial steps build the flavor base of the chili and should not be rushed.
• Pressure Cooking Time: 15 minutes (set on high pressure). This is the magic of the Instant Pot where the chili becomes tender and flavorful in a fraction of the time compared to stovetop simmering.
• Pressurization & Depressurization: Approximately 20-25 minutes (10-15 minutes for pressurization + 10 minutes for quick release and bean warming). This time is mostly hands-off while the Instant Pot works its magic.

Total Time – From Kitchen to Table in Under an Hour

• Total Time: Approximately 43-58 minutes (Prep Time + Sautéing & Browning + Pressure Cooking + Pressurization/Depressurization). From start to finish, you can have a delicious and hearty Instant Pot Beef Chili ready in under an hour, making it perfect for busy weeknights or last-minute gatherings.

How to Serve Your Instant Pot Beef Chili: Toppings and Pairings

Chili is incredibly versatile and can be enjoyed in so many ways. Let’s explore some delicious topping ideas and side dishes to elevate your Instant Pot Beef Chili experience.

Must-Have Toppings for Chili Perfection

Toppings are essential for adding texture, flavor, and visual appeal to your chili. Here are some of my favorite topping ideas:

• Shredded Cheddar Cheese: A classic and always welcome topping! The sharp cheddar melts beautifully into the hot chili, adding richness and a cheesy flavor. Monterey Jack or Colby Jack are also excellent choices.
• Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt adds a creamy tanginess that balances the richness of the chili and the spiciness of the spices. Greek yogurt offers a slightly healthier and tangier alternative to sour cream.
• Green Onions, Sliced: Freshly sliced green onions add a mild oniony bite and a pop of fresh green color. They provide a refreshing contrast to the savory chili.
• Diced Red Onion or Marinated Onions: Diced red onion adds a sharper, more pungent onion flavor. Marinated onions, like pickled red onions, offer a tangy and slightly sweet flavor dimension.
• Avocado Slices or Guacamole: Creamy avocado slices or a scoop of guacamole add healthy fats, a smooth texture, and a cool, refreshing element to the chili. Guacamole brings extra flavor with the addition of lime, cilantro, and sometimes jalapeño.
• Fresh Cilantro, Chopped: Cilantro adds a bright, herbaceous, and slightly citrusy flavor that complements the chili spices beautifully. If you’re not a fan of cilantro, you can substitute with fresh parsley.
• Diced Tomatoes: Freshly diced tomatoes add a burst of juicy freshness and a slightly acidic counterpoint to the rich chili. Roma tomatoes or cherry tomatoes work well.
• Tortilla Chips or Cornbread: Crumbled tortilla chips add a satisfying crunch and a salty corn flavor. Cornbread, whether served on the side or crumbled on top, offers a sweet and slightly crumbly texture that pairs perfectly with chili. Consider serving warm, buttery cornbread alongside your chili.
• Shredded Lettuce: Shredded lettuce adds a cool, crisp texture and a refreshing element to the chili, especially if you’re using spicier chili.

Delicious Side Dishes to Complement Your Chili

While chili is a satisfying meal on its own, serving it with complementary side dishes can create a more complete and balanced dining experience. Here are some side dish ideas:

• Cornbread or Corn Muffins: As mentioned earlier, cornbread is a classic chili pairing. Its slightly sweet and crumbly texture is a perfect complement to the savory and hearty chili.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chili. A Southwestern-style salad with corn, black beans, and avocado would also be a great choice.
• Baked Potato or Sweet Potato: A baked potato or sweet potato, topped with butter, sour cream, or cheese, can be a hearty and satisfying side dish to go with chili.
• Grilled Cheese Sandwich: A classic comfort food combination! A grilled cheese sandwich dipped in chili is pure bliss.
• Coleslaw or Potato Salad: Creamy coleslaw or potato salad can provide a cool and refreshing contrast to the warm and spicy chili, especially during warmer months.

Expert Tips for the Best Instant Pot Beef Chili

To ensure your Instant Pot Beef Chili turns out perfectly every time, here are some expert tips and tricks:

Tip 1: Don’t Skip Browning the Beef

While it might be tempting to skip the browning step to save time, don’t! Browning the ground beef adds a significant layer of flavor and richness to the chili that you simply can’t achieve without it. Take the extra 5-8 minutes to properly brown the beef; you’ll be rewarded with a much more flavorful chili.

Tip 2: Customize Your Spice Level

Spice preferences are personal, so feel free to adjust the spices to your liking. If you like a milder chili, reduce or omit the cayenne pepper and start with a milder chili powder. If you prefer a spicier chili, increase the amount of chili powder and cayenne pepper, or add a pinch of red pepper flakes or a chopped jalapeño pepper. Always taste and adjust seasonings at the end of cooking to ensure the chili is perfectly spiced to your taste.

Tip 3: Explore Different Bean Varieties

While kidney beans and black beans are classic chili beans, don’t be afraid to experiment with other types of beans. Pinto beans, cannellini beans, chili beans, or even chickpeas can all be delicious additions to chili. Using a variety of beans can add complexity to the flavor and texture of your chili.

Tip 4: Thicken Your Chili to Perfection

If you prefer a thicker chili, there are several ways to thicken it. You can mash some of the beans against the side of the Instant Pot to release their starch and thicken the chili naturally. Alternatively, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the chili at the end of cooking. Let the chili simmer on the “Sauté” function for a few minutes until it thickens to your desired consistency. You can also add a tablespoon or two of masa harina (corn flour) to the chili during the last few minutes of cooking to thicken it and add a subtle corn flavor.

Tip 5: Storage and Reheating for Leftover Bliss

Instant Pot Beef Chili is perfect for meal prepping and leftovers. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze chili in freezer-safe containers or bags for up to 2-3 months. To reheat, simply microwave individual portions or reheat a larger batch in a pot on the stovetop over medium heat, stirring occasionally, until heated through. Chili often tastes even better the next day as the flavors have had time to meld together.

Frequently Asked Questions About Instant Pot Beef Chili Ingredients (FAQ)

Let’s address some common questions you might have about the ingredients in this Instant Pot Beef Chili recipe:

Q1: Can I use a different type of ground meat?

A: Absolutely! While ground beef is classic, you can easily substitute with other ground meats like ground turkey, ground chicken, or even ground pork. Ground turkey and chicken will result in a leaner chili with a slightly lighter flavor profile. Ground pork can add a richer and more savory dimension. You can also use a combination of ground meats for a more complex flavor.

Q2: Can I use fresh tomatoes instead of canned crushed tomatoes?

A: Yes, you can use fresh tomatoes. For 2 (15 ounce) cans of crushed tomatoes, you’ll need approximately 4-5 cups of chopped fresh tomatoes. Roma tomatoes are a good choice as they are less watery. You’ll want to peel and seed the fresh tomatoes before chopping them. You might also need to cook the chili for a slightly longer time in the Instant Pot to allow the fresh tomatoes to break down and soften completely. Canned tomatoes are often preferred for chili as they are picked at peak ripeness and offer a consistent level of acidity and sweetness.

Q3: Are beans necessary in chili? Can I omit them?

A: Beans are a traditional and integral part of many chili recipes, adding texture, fiber, and protein. However, if you’re not a fan of beans or prefer a bean-free chili, you can certainly omit them. The chili will still be delicious and hearty without beans. You might want to slightly increase the amount of ground beef or vegetables to compensate for the bulk and texture that beans provide.

Q4: Can I make this chili vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the ground beef and replace it with a plant-based ground beef alternative or increase the amount of beans and vegetables. To make it vegan, ensure your plant-based ground beef alternative is vegan, and omit any dairy-based toppings like cheese and sour cream. Consider adding vegan toppings like avocado, salsa, or vegan sour cream. You can also add extra vegetables like corn, zucchini, or mushrooms to make it more substantial.

Q5: Can I use dried beans instead of canned beans?

A: Yes, you can use dried beans, but it will require more planning and preparation. Dried beans need to be soaked overnight and then cooked before adding them to the chili. You can cook the dried beans separately in the Instant Pot or on the stovetop. Alternatively, you can cook the dried beans directly in the chili in the Instant Pot, but this will significantly increase the cooking time. Using canned beans is much more convenient and quicker for this recipe. If using dried beans, be sure to adjust the liquid amount accordingly, as dried beans absorb more liquid during cooking.

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