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Instant Pot Chili with Ground Beef and Beans Recipe

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4.4 from 47 reviews

This Instant Pot chili is thick, hearty, and packed with ground beef, beans, tomatoes, and smoky spices. Using the pressure cooker, it develops deep, rich flavors in under an hour, delivering a slow-simmered taste with minimal effort.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground beef (or ground turkey)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chiles
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Toppings

  • Shredded cheese
  • Sour cream
  • Green onions
  • Cilantro

Instructions

  1. Brown the Meat: Set Instant Pot to Sauté mode. Add olive oil and ground beef. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.
  2. Sauté Vegetables: Add diced onion, green bell pepper, and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
  3. Bloom Spices: Stir in chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute to enhance the spices’ flavors.
  4. Add Liquids and Beans: Pour in crushed tomatoes, diced tomatoes with green chiles, rinsed kidney and black beans, beef broth, tomato paste, salt, and black pepper. Stir well, making sure to scrape the bottom of the pot to avoid any burnt bits.
  5. Pressure Cook: Cancel Sauté mode. Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 15 minutes.
  6. Release Pressure: Allow a natural pressure release for 10 minutes, then quick release any remaining pressure carefully.
  7. Adjust and Serve: Open the lid, stir the chili, taste, and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or cilantro.

Notes

  • For a thicker chili, after pressure cooking, set Instant Pot back to Sauté mode and let it simmer uncovered for 5–10 minutes to reduce liquid.
  • Add smoked depth by stirring in a chopped chipotle pepper in adobo during the spice step.
  • This chili freezes well in portions for up to 3 months — perfect for meal prep.
  • Serve with sides like cornbread, baked potatoes, or over rice for a complete meal.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes (including pressure build-up and release)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American, Tex-Mex
  • Diet: Gluten Free

Find it online: https://dishestocook.com/instant-pot-chili-with-ground-beef-and-beans-recipe/