There’s nothing quite like a warm, hearty bowl of chili, but who has time for hours of simmering on a busy weeknight? Enter the Instant Pot! This recipe delivers that slow-cooked, deeply savory flavor you crave in a fraction of the time. In just 45 minutes, you can have a rich, meaty chili on the table that tastes like it’s been cooking all day. It’s the ultimate comfort food, made incredibly simple.
Ingredients
• 1 lb (450g) ground beef
• 2 tbsp (30g) tomato paste
• 1 medium onion, diced
• 1 tbsp (15ml) olive oil
• ½ cup (120ml) beef broth
• ½ tbsp ground cumin
• 1 ½ tbsp chili powder
• 1 tsp (about 2 cloves) minced garlic
• 2 (14.5 oz / 411g) cans diced tomatoes, undrained
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
Instructions
1. Set your Instant Pot to the SAUTE function. Once hot, add the olive oil.
2. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften.
3. Stir in the minced garlic and cook for one more minute until fragrant.
4. Add the ground beef to the pot. Cook until fully browned, using a spatula to break it into smaller pieces.
5. Stir in the chili powder, cumin, and tomato paste. Cook for 30-60 seconds, stirring constantly, to toast the spices.
6. Pour in the beef broth and scrape the bottom of the pot to deglaze any browned bits. Stir in the undrained diced tomatoes, salt, and pepper.
7. Secure the lid, set the steam valve to the ‘Sealing’ position, and cook on the MEAT/STEW setting (or high pressure) for 30 minutes.
8. When the timer finishes, carefully perform a quick pressure release by moving the valve to ‘Venting’.
9. Stir the chili, taste for seasoning, and serve hot with your favorite toppings.
Nutritional Information
• Per Serving: Calories 388 | Total Fat 27g | Net Carbs 9.5g | Protein 23g | Fiber 2.5g
Pro Tips
• for the Best Chili
• Bloom the Spices: Don’t skip cooking the tomato paste and spices for a minute before adding liquids. This simple step deepens their flavor for a richer, more complex chili.
• Add Beans: For a more traditional chili, stir in a rinsed 15-ounce can of kidney beans or pinto beans after the pressure cooking is complete.
• Topping Bar: Elevate your bowl with toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips.
• Thicken if Needed: If your chili is thinner than you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the chili on the SAUTE setting and simmer for a minute until thickened.
FAQ
Q: Can I add beans to this Instant Pot chili
A: Yes, for a more traditional chili, you can stir in a 15-ounce can of rinsed kidney beans or pinto beans after the pressure cooking is complete.
Q: How long does it take to cook chili in an Instant Pot
A: This entire recipe takes about 45 minutes from start to finish. The pressure cooking time itself is 30 minutes.
Q: What should I do if my chili is too thin
A: To thicken the chili, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the chili on the SAUTE setting and simmer for a minute until it thickens.
Q: What are the best toppings for this chili
A: Elevate your chili with toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips.
