Scan for full recipe
Instant Pot Chili
An easy Instant Pot Chili with ground beef, two kinds of beans, and a thick tomato sauce. Letting the beef brown and blooming the spices gives it that slow-simmered flavor in about an hour.
Ingredients
- 2 lb lean ground beef, 85/15
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp fine sea salt, or added to taste
- 1/2 tsp freshly ground black pepper
- 2 Tbsp tomato paste
- 3/4 cup low-sodium beef broth
- 28 oz can diced tomatoes, (or 2 (15 oz) cans), with their juice
- 15 oz can tomato sauce
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
Instructions
- Brown the beef - Set the Instant Pot to Sauté (High). Add the ground beef and spread it over the bottom of the pot. Let it sit and brown first, then flip and break it apart as it cooks, about 8-10 minutes. Spoon out excess fat, leaving 1-2 Tbsp in the pot.
- Sauté the aromatics - Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Cook, stirring constantly, for 30-60 seconds until fragrant.
- Deglaze - Pour in the beef broth and use a spatula to scrape up all the browned bits from the bottom of the pot. This helps prevent the Burn warning. Press Cancel to turn off the Instant Pot.
- Add tomatoes - Pour the diced tomatoes with their juice and the tomato sauce over the beef, then spread the drained beans over the top. Don't stir! Stirring can cause scorching and the Burn warning. In a 6-qt Instant Pot, this stays below the 2/3 fill line.
- Pressure cook - Secure the lid and set the valve to Sealing. Select Pressure Cook (High Pressure) for 10 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure before removing the lid.
- Season and serve - Taste and adjust salt and pepper as needed. Serve warm with your favorite toppings.
Notes
*For the best flavor: Don't rush the browning. Let the beef get a deep brown crust before you break it apart, because that crust is flavor. For even more browning, brown it in 2 batches.
*Preventing the Burn warning: Scrape the bottom of the pot really well after sautéing, then layer the tomatoes and tomato sauce on top without stirring before you pressure cook.
*Pot size: Written for a 6-qt Instant Pot. To double, use an 8-qt and brown the beef in 2 batches.
*For a proper seal: Wipe the rim of the inner pot with a paper towel before you put the lid on so it seals properly.
*For thicker chili: Simmer uncovered for a few extra minutes.
*Gluten-free: Use certified gluten-free chili powder and beef broth.
*Make Ahead: Chili tastes even better the next day! Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition Facts
Instant Pot Chili
Amount per Serving
Calories
386
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
77
mg
26
%
Sodium
1352
mg
59
%
Potassium
1151
mg
33
%
Carbohydrates
28
g
9
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
30
g
60
%
Vitamin A
1137
IU
23
%
Vitamin C
17
mg
21
%
Calcium
113
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.