If you love a hearty, comforting meal that comes together quickly without sacrificing flavor, this Instant Pot Beef Chili Recipe is just what you need. Packed with tender ground beef, bold spices, and a rich tomato base, this chili simmers under pressure to develop deep, mouthwatering flavors in a fraction of the time. It’s the perfect dish for gathering friends or family, warming you up on chilly nights, and satisfying even the biggest appetites.
Ingredients You’ll Need
As simple as this list looks, every ingredient plays a crucial role in building layers of flavor and texture. From the savory beef to the spicy jalapenos and the sweet undertones of brown sugar, you’ll see how these essentials turn into a show-stopping chili.
- 1 lb. ground beef (85/15 or 90/10): Provides a rich and juicy base with the right fat content for flavor without excess grease.
- 2 Tbsp. oil (avocado or olive): Helps brown the beef beautifully and adds subtle, healthy fat.
- 3 cloves garlic (finely minced): Offers wonderful aromatic depth and a touch of warmth.
- 1 small sweet onion (diced): Adds sweetness and tender texture to balance the spice.
- 2-3 jalapeno peppers (seeds removed, diced): Bring fresh heat and a slight crunch; remove seeds to keep it milder if you prefer.
- ½ cup beef broth (regular sodium): Infuses the chili with meaty richness and keeps everything moist.
- 3 Tbsp. tomato paste: Concentrates the tomato flavor, helping create a thick, luscious sauce.
- 4 Tbsp. chili seasoning: The secret blend that gives this chili its signature bold, smoky spice.
- 1 Tbsp. Worcestershire sauce: Adds umami depth that enhances the beef and spices.
- 1 Tbsp. packed brown sugar: Balances the acidity of the tomatoes and elevates the overall flavor harmony.
- 1 ½ tsp. salt (to taste): Essential for seasoning and bringing out the ingredients’ natural flavors.
- ½ tsp. black pepper: Adds a mild spicy note and rounds out the seasoning.
- ¼-½ tsp. cayenne pepper (optional): Ideal for kicking up the heat if you like your chili with some extra fire.
- 28 oz. crushed tomatoes (canned): The heart of the sauce, providing tangy sweetness and body.
- 1 can red kidney beans (rinsed, drained): Adds satisfying texture and hearty protein to make this chili even more filling.
How to Make Instant Pot Beef Chili Recipe
Step 1: Brown the Meat
Begin by heating your chosen oil in the Instant Pot using the sauté function. Add the ground beef and cook it for about 5 to 6 minutes, stirring occasionally until it’s browned but not necessarily fully cooked through. Browning adds fantastic flavor through caramelization and creates a great foundation for your chili.
Step 2: Sauté the Veggies
Next, toss in the diced onion, minced garlic, and jalapenos. Sauté everything together for 2 to 3 minutes, or until the onions soften and become translucent. This step releases the natural sweetness and fragrant aromas of the aromatics, setting the stage for a deep, rich chili.
Step 3: Add Broth and Seasonings
Pour in the beef broth, then stir in the tomato paste, chili seasoning, Worcestershire sauce, brown sugar, salt, black pepper, and optional cayenne. Use a wooden spoon or spatula to scrape the bottom of the pot gently; this prevents any bits from sticking or burning. Carefully add the crushed tomatoes and kidney beans on top, but don’t stir them in just yet. Keeping the tomatoes on the surface helps build layers of flavor under pressure.
Step 4: Cover and Pressure Cook
Seal the Instant Pot lid and ensure the pressure release valve is set to the sealing position. Use the manual or pressure cook function to cook the chili at high pressure for 20 minutes. After cooking, choose either a quick pressure release if you’re short on time or a natural pressure release to let flavors develop even further slowly. Both work beautifully.
Step 5: Serve with Toppings
Once the pressure has been released, open the lid and stir your chili thoroughly to combine all the ingredients into one hearty pot. Now it’s time to serve it up hot with your favorite toppings like shredded cheese, sour cream, and sliced green onions for freshness and contrast.
How to Serve Instant Pot Beef Chili Recipe
Garnishes
A big part of the joy in serving this chili comes from the toppings. Try shredded cheddar or Monterey Jack cheese for melty richness, a dollop of sour cream for creamy contrast, and fresh sliced green onions or cilantro to brighten things up. Crushed tortilla chips or a splash of hot sauce also make fantastic add-ons.
Side Dishes
This chili pairs wonderfully with simple sides that soak up its robust sauce. Cornbread, either savory or slightly sweet, is a classic and irresistible choice. Rice, baked potatoes, or even crispy tortilla chips provide extra texture and heartiness, rounding out the meal perfectly.
Creative Ways to Present
Elevate your chili night by serving the Instant Pot Beef Chili Recipe in a hollowed-out bread bowl or atop nachos with all the fixings. You could also spoon it over baked sweet potatoes or use it as a zesty topping for a loaded baked potato bar, encouraging everyone to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Your chili tastes just as amazing the next day, making it perfect for leftovers. Store any leftovers in airtight containers and refrigerate for up to 4 days. The flavors continue to deepen, so it often tastes even better after sitting overnight.
Freezing
This Instant Pot Beef Chili Recipe freezes like a dream. Portion it out into freezer-safe containers or bags, leaving some headspace for expansion, and freeze for up to three months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave and cover the bowl to keep moisture in, heating in one-minute intervals to avoid drying out the dish.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes a leaner chili and works well with the same method and seasoning, though you may want to add a bit more oil when browning to keep it juicy.
Is it necessary to rinse the kidney beans?
Yes, rinsing and draining the beans helps remove excess sodium and starch, resulting in a cleaner flavor and better texture in the chili.
Can I make this chili spicier?
Definitely! Increase the number of jalapenos, add diced chipotle peppers, or up the cayenne pepper to amp up the heat to your preference.
What if I don’t have chili seasoning? Can I make my own?
You can! A simple mix of chili powder, cumin, paprika, garlic powder, and oregano works well if you want to customize your seasoning blend.
Why should I avoid stirring the chili after adding tomatoes and beans?
Leaving the tomatoes and beans on top helps create a nice layering effect during pressure cooking, which enhances the texture and flavor development in the pot.
Final Thoughts
There is nothing quite like a warm bowl of this Instant Pot Beef Chili Recipe to make your day better. From the ease of preparation to its rich, comforting flavors, it’s truly a dish that brings people together and satisfies every chili craving. Trust me, once you try this recipe, it’s going to become your go-to chili for every season.
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Instant Pot Beef Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Chili is a hearty and flavorful dish that combines ground beef, spices, vegetables, and beans to create a warming and satisfying meal. Perfect for busy weeknights, it uses the Instant Pot for a quick and easy cooking process while intensifying the chili’s rich, robust flavors.
Ingredients
Meat and Oil
- 1 lb. ground beef (85/15 or 90/10)
- 2 Tbsp. oil (avocado or olive)
Vegetables
- 3 cloves garlic (finely minced)
- 1 small sweet onion (diced)
- 2–3 jalapeno peppers (seeds removed, diced)
Liquids and Seasonings
- ½ cup beef broth (regular sodium)
- 3 Tbsp. tomato paste
- 4 Tbsp. chili seasoning
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. packed brown sugar
- 1 ½ tsp. salt (to taste)
- ½ tsp. black pepper
- ¼–½ tsp. cayenne pepper (optional)
Canned Goods
- 28 oz. crushed tomatoes (canned)
- 1 can red kidney beans (rinsed, drained)
Instructions
- Brown the Meat: Add the oil to a 6-quart Instant Pot along with the ground beef. Cook the beef for 5-6 minutes, stirring occasionally, until it is browned but not fully cooked through.
- Saute Veggies: Add the diced onion, jalapenos, and minced garlic to the beef. Saute the mixture for 2-3 minutes, or until the onion becomes tender and fragrant.
- Add Broth and Seasonings: Pour in the beef broth, tomato paste, chili seasoning, Worcestershire sauce, brown sugar, salt, black pepper, and cayenne pepper if using. Scrape the bottom of the pot gently to release any browned bits stuck to the surface. Then add the crushed tomatoes and rinsed kidney beans on top—do not stir, as keeping the tomatoes on top helps with cooking consistency.
- Cover and Pressure Cook: Secure the Instant Pot lid and ensure the pressure release valve is set to ‘sealed.’ Select the manual/high pressure function and set the timer for 20 minutes. After cooking, release the pressure using either a quick release or natural release method depending on your time availability.
- Serve with Toppings: Open the lid carefully, give the chili a thorough stir to mix all ingredients well, and serve hot. Garnish with optional toppings such as shredded cheese, sour cream, and sliced green onions for added flavor and texture.
Notes
- You can adjust the amount of jalapenos and cayenne pepper for desired heat level.
- For thicker chili, use less broth or reduce cooking liquid after pressure cooking.
- Make sure to scrape the bottom of the Instant Pot well to avoid the burn notice.
- Leftover chili can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Use kidney beans or substitute with black beans if preferred.
