There’s nothing quite like a warm bowl of hearty chili to make you feel cozy, and this Instant Pot recipe makes it easier than ever! Forget simmering on the stove for hours; this rich and flavorful beef chili comes together in just 35 minutes. It’s packed with savory ground beef, tender veggies, and the perfect blend of spices, making it an instant family favorite for any night of the week.
Ingredients
• For the Chili
• 1 lb (450g) ground beef
• 3 tbsp (45ml) olive oil
• ½ small onion, finely chopped
• 2 medium-sized red bell peppers, chopped
• 1 cup (240g) tomatoes, finely chopped
• 3 cups (720ml) beef broth
• For the Spices
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ¼ tsp garlic powder
Instructions
1. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil and allow it to heat up. Add the ground beef and cook for 4-5 minutes, breaking it apart with a spoon, until browned.
2. Add the chopped onion and bell peppers to the pot. Continue to sauté for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the salt, black pepper, cumin powder, smoked paprika, and garlic powder. Cook for one minute more until the spices are fragrant.
4. Pour in the beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the chopped tomatoes.
5. Cancel the ‘Sauté’ function. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 20 minutes on high pressure.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining steam. Open the lid, give the chili a good stir, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 360
• Total Fat: 18.9g
• Net Carbs: 6.3g
• Protein: 39.1g
• Fiber: 1.5g
Pro Tips
• To avoid the ‘Burn’ notice, be sure to thoroughly scrape up all the browned bits from the bottom of the pot after adding the beef broth. This process, called deglazing, adds incredible flavor and ensures even cooking.
• Customize your toppings! Serve this chili with a dollop of sour cream, shredded cheddar cheese, fresh cilantro, avocado, or sliced jalapeños for extra texture and flavor.
• For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the chili on ‘Sauté’ mode after pressure cooking and simmer for a minute or two until it reaches your desired consistency.
• Feel free to add a can of drained and rinsed kidney or black beans along with the tomatoes for extra fiber and heartiness.
FAQ
Q: How long does it take to cook chili in an Instant Pot
A: This entire recipe, from sautéing the beef to serving, takes only 35 minutes. The actual pressure cooking time is 20 minutes on high pressure.
Q: Can I add beans to this Instant Pot chili recipe
A: Absolutely. For a heartier chili, feel free to add one can of drained and rinsed kidney beans or black beans when you add the tomatoes, before you start pressure cooking.
Q: How do I make this chili thicker
A: For a thicker consistency, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, switch to the ‘Sauté’ function, stir in the slurry, and let it simmer for a minute or two until it thickens.
Q: What are the best toppings for beef chili
A: You can customize your chili with many delicious toppings. Popular choices include sour cream, shredded cheddar cheese, fresh cilantro, diced avocado, or sliced jalapeños.
