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
Scale
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.
