If you’re craving something hearty, flavorful, and downright comforting, you have to try this Instant Pot Beef Chili Recipe. It’s a personal favorite that brings together tender ground beef, rich spices, and savory tomatoes all cooked to perfection in the Instant Pot. What’s amazing is how quickly this chili comes together without sacrificing any depth of flavor, making it a weeknight winner or a game-day go-to. Each spoonful bursts with a cozy warmth that feels like a big, delicious hug from the inside out.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and balance of ingredients, each carefully chosen to enhance the taste, texture, and color of the chili. From aromatic spices to hearty beans, every component plays a vital role in creating that classic chili flavor you love.
- Onion: Adds a subtle sweetness and foundation of flavor when sautéed.
- Olive oil: Perfect for gently cooking the onion and browning the beef without sticking.
- Extra lean ground beef: The star protein that provides richness and texture without excess grease.
- Red kidney beans: Bring heartiness and creaminess to every bite once cooked.
- Tomato paste: Intensifies tomato flavor and thickens the chili beautifully.
- Diced tomatoes (with juices): Provide acidity, color, and juiciness for a perfectly balanced sauce.
- Garlic powder: Adds comforting depth and a subtle pungency without overpowering.
- Chili powder: The main seasoning that defines the chili’s bold, spicy character.
- Ground cumin: Offers earthy warmth that harmonizes with the other spices.
- Paprika (smoked optional): Adds a gentle smoky note, rounding out the flavor profile.
- Cayenne pepper (optional): For those who like a bit of kick, this will wake up your taste buds.
- Water: Ensures the chili has just the right amount of liquid to simmer perfectly in the Instant Pot.
- Worcestershire sauce: Boosts umami and adds complexity to the sauce.
How to Make Instant Pot Beef Chili Recipe
Step 1: Sauté the Onion
Start by setting your Instant Pot to the sauté function. Add the olive oil and chopped onion, cooking for about 5 minutes until the onion becomes soft and translucent. This step builds your flavor foundation and sweetens the chili naturally.
Step 2: Brown the Ground Beef
Next, toss in the extra lean ground beef. Brown the meat by breaking it apart with your spoon, cooking until it’s no longer pink. Browning the beef this way enhances the chili’s flavor by creating caramelized bits that add a savory depth.
Step 3: Add All Remaining Ingredients
Now comes the fun part — unload the kidney beans, tomato paste, diced tomatoes, garlic powder, chili powder, cumin, paprika, cayenne pepper, water, and Worcestershire sauce into the Instant Pot. Give everything a thorough stir so all the flavors marry beautifully.
Step 4: Cook Under Pressure
Secure the Instant Pot lid and set the valve to “sealing.” Cook the chili on high pressure for 12 minutes. Keep in mind, it will take around 10 to 15 minutes for your Instant Pot to build up pressure before the cooking timer starts, so plan accordingly.
Step 5: Release the Pressure
When the cooking time is up, perform a quick release by carefully turning the valve to “venting.” If you prefer a more mellow flavor and thicker chili, you can also let the pressure release naturally — both methods work wonderfully.
Step 6: Serve and Enjoy!
Give the chili a good stir to combine all the delicious ingredients once more. Serve it hot with your favorite toppings and sides for a cozy meal that’s sure to impress everyone at your table.
How to Serve Instant Pot Beef Chili Recipe
Garnishes
Topping your chili is your chance to add texture and fresh flavor contrasts. Think shredded cheese melting into the warmth, a dollop of cool sour cream, diced onions, chopped cilantro, or slices of fresh jalapeño for a vibrant finish. These simple additions elevate every spoonful.
Side Dishes
Chili pairs beautifully with a variety of sides. Cornbread, whether sweet or savory, is a classic companion. You can also serve it alongside tortilla chips, steamed rice, or even a crispy green salad to add balance and crunch to your meal.
Creative Ways to Present
Want to make your Instant Pot Beef Chili Recipe stand out? Try layering it in a tortilla bowl, topping baked potatoes, or creating chili cheese fries for a crowd-pleasing twist. Another fun idea is making chili-stuffed bell peppers for a colorful and hearty dinner.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, cool any leftovers to room temperature and transfer them into an airtight container. Stored properly, your chili will stay fresh in the fridge for up to 4 days, making it perfect for quick meals later in the week.
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe bags or containers, label with the date, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
Reheat your Instant Pot Beef Chili Recipe gently on the stovetop over medium heat or in the microwave until steaming hot. Stir occasionally to ensure it warms evenly, adding a splash of water if it’s too thick after storage or freezing.
FAQs
Can I use a different type of meat in this Instant Pot Beef Chili Recipe?
Absolutely! Ground turkey, chicken, or even sausage can work beautifully. Just make sure to adjust cooking times if necessary and brown the meat similarly to build flavor.
Is it possible to make this chili vegetarian or vegan?
Yes, you can swap the beef for plant-based meat alternatives or add extra beans and vegetables like bell peppers and zucchini. Also, use vegetable broth or water instead of Worcestershire sauce if you want to keep it vegan.
How spicy is this chili and can I adjust the heat?
The chili has a nice warmth from the chili powder and optional cayenne pepper, but you can easily adjust the heat by reducing or omitting cayenne or adding fresh peppers according to your preference.
Can I prepare this chili without an Instant Pot?
Definitely. You can cook it on the stovetop by sautéing the beef and onion, then simmering all ingredients in a large pot for about an hour to meld flavors and develop thickness.
What toppings do you recommend for the best flavor combination?
Some of my favorite toppings include shredded sharp cheddar cheese, creamy sour cream, chopped green onions, fresh cilantro, and a squeeze of lime juice. Each adds a unique layer to the chili’s robust flavor.
Final Thoughts
If you are looking for a crowd-pleasing, soul-warming meal that’s fast and fuss-free, this Instant Pot Beef Chili Recipe is your answer. It’s a wonderful dish to keep in your weekday rotation but special enough for entertaining. Give it a go and enjoy every rich, spicy, satisfying spoonful—it might just become your new favorite chili!
Print
Instant Pot Beef Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Chili is a hearty and flavorful dish that combines lean ground beef, kidney beans, and a rich blend of spices. Perfect for a comforting meal, the recipe leverages the convenience of the Instant Pot to deliver a savory chili with minimal hands-on time. It’s ideal for busy weeknights and serves 6 people, making it both practical and delicious.
Ingredients
Chili Base
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 pounds extra lean ground beef
- 1 (15 fluid ounce) can red kidney beans, drained
- 2 tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika (smoked paprika works too)
- 1 teaspoon cayenne pepper (optional, adjust to taste)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Sauté the aromatics: Add the chopped onion and olive oil to your Instant Pot and sauté for 5 minutes until the onion softens and becomes fragrant.
- Brown the beef: Add the ground beef to the Instant Pot and cook for a few minutes, breaking it apart with a spoon until browned and no longer pink.
- Add the remaining ingredients: Stir in the drained kidney beans, tomato paste, diced tomatoes with juices, garlic powder, chili powder, ground cumin, paprika, cayenne pepper (if using), water, and Worcestershire sauce. Mix well to combine all flavors.
- Pressure cook the chili: Close the Instant Pot lid, set the valve to “sealing”, and cook on high pressure for 12 minutes. Note that the Instant Pot will take around 10-15 minutes to come up to pressure before the cooking time starts.
- Release pressure: Once the cooking time finishes, carefully perform a quick release to release the steam. Alternatively, you can allow the pressure to release naturally if preferred.
- Serve and enjoy: Open the lid, give the chili a stir, then serve hot with your favorite toppings. This chili also freezes well for meal prep or future dinners.
Notes
- For a smoky flavor, use smoked paprika instead of regular paprika.
- The cayenne pepper is optional and can be adjusted based on your preferred spice level.
- You can add toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro for extra flavor.
- Leftover chili freezes well in airtight containers for up to 3 months.
- Using extra lean ground beef reduces fat content, making this a healthier chili option.
