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Instant Pot Beef Chili Recipe

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4 from 32 reviews

This Instant Pot Beef Chili recipe is a hearty, flavorful dish perfect for a cozy meal. Made with ground beef, vegetables, tomatoes, and a blend of spices, it offers a rich and satisfying chili experience. Cooked quickly in the Instant Pot, this chili is packed with layers of savory, spicy taste and can be topped with your favorite garnishes such as shredded cheese, avocado slices, and sour cream.

  • Total Time: 43 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium bell peppers, diced (green and red preferred)
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced (optional)
  • 3 garlic cloves, minced

Meat

  • 2 pounds ground beef

Liquids and Canned Goods

  • 2 (15 ounce) cans crushed tomatoes or tomato sauce
  • 1 cup water or chicken broth
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional)
  • 1 (15 ounce) can black beans, rinsed and drained (optional)

Spices and Seasoning

  • 2 teaspoons fine sea salt, more to taste
  • 1 teaspoon black pepper, more to taste
  • 1 tablespoon chili powder, more as needed
  • 1 tablespoon paprika, more as needed
  • 1 tablespoon ground cumin, more as needed
  • 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper (optional)

Toppings (Optional)

  • Green onions
  • Avocado slices
  • Shredded cheddar cheese
  • Cilantro
  • Diced or marinated onions
  • Diced tomatoes
  • Guacamole
  • Tortilla chips
  • Shredded lettuce
  • Sour cream

Instructions

  1. Sauté the vegetables: Heat 1 tablespoon olive oil using the sauté function on a 6 or 8 quart Instant Pot. Once hot, add diced onions, bell peppers, carrots, and celery. Cook, stirring occasionally, until the vegetables are very softened, about 10 minutes.
  2. Cook the beef and garlic: Add the minced garlic and ground beef to the softened vegetables. Cook while stirring until the beef is browned and no pink remains, about 5 to 8 minutes.
  3. Add remaining ingredients (except beans): Stir in crushed tomatoes or tomato sauce, water or chicken broth, salt, black pepper, chili powder, paprika, cumin, celery seed, and cayenne pepper if using. Mix well to combine all the flavors.
  4. Pressure cook the chili: Cover the Instant Pot with its lid and seal the steam valve. Set to manual high pressure and cook for 15 minutes. When the cooking cycle completes, perform a quick pressure release to release the steam and safely open the lid.
  5. Add beans and heat through: Stir in the rinsed and drained kidney beans and black beans, then cook on sauté mode until warmed throughout, about 3 to 5 minutes.
  6. Adjust seasoning and serve: Taste the chili and adjust the seasoning by adding more salt, cumin, or chili powder if desired. Serve hot with your choice of garnishes such as green onions, avocado slices, shredded cheese, cilantro, diced tomatoes, guacamole, tortilla chips, shredded lettuce, or sour cream.

Notes

  • You can omit the beans to make a low-carb version of this chili.
  • Add more cayenne pepper if you prefer a spicier chili.
  • Using chicken broth instead of water adds extra depth to the flavor.
  • The sauté function on the Instant Pot is crucial to develop the flavors before pressure cooking.
  • Leftover chili stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Feel free to customize toppings depending on preference and dietary needs.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 33 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/instant-pot-beef-chili-recipe/