There’s nothing quite like a hearty, steaming bowl of chili to warm you up from the inside out. This Mexican-inspired beef chili is my go-to recipe for busy weeknights when I’m craving serious comfort food without the fuss. By using the Instant Pot, we lock in all the deep, savory flavors in a fraction of the time. It’s rich, perfectly spiced, and an absolute crowd-pleaser. Get ready to find your new favorite chili recipe!
Ingredients
• Total Time: 50 MINS | Serves: 6
• 1 tbsp / 15 ml avocado oil
• ½ yellow onion, chopped
• 1 small red bell pepper, seeded and chopped
• Salt, to taste
• 4 garlic cloves, minced
• 2 tbsp / 30 ml sugar-free tomato paste
• 2 pounds / 900 g grass-fed lean ground beef
• 3 tbsp / 45 ml chili powder
• 1 tbsp / 15 ml ground cumin
• 1 tbsp / 15 ml dried oregano
• 1 (14.5-ounce) / 411 g can sugar-free diced tomatoes, drained
• ½ cup / 120 ml homemade chicken broth
• 2 tbsp / 30 ml fresh lemon juice
• 1/3 cup / 35 g shredded cheddar cheese, for topping
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the avocado oil. Once hot, add the chopped onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes until softened.
3. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This step helps deepen the flavor of the tomato paste.
4. Add the ground beef and another pinch of salt to the pot. Break up the meat with a spoon and cook for 5-7 minutes, until browned all over.
5. Sprinkle in the chili powder, cumin, and dried oregano. Stir constantly for one minute to toast the spices and coat the beef.
6. Press “Cancel” to turn off the Sauté function. Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits. Stir in the drained diced tomatoes.
7. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 15 minutes.
8. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully switching the valve to “Venting” for a quick release of any remaining steam.
9. Remove the lid and stir in the fresh lemon juice to brighten the flavors. Serve hot, garnished with a generous sprinkle of shredded cheddar cheese.
Nutritional Information
• Per Serving
• Calories: 361
• Total Fat: 13.1g
• Net Carbs: 1.68g
• Protein: 49.9g
• Fiber: 3.4g
Pro Tips
• Pro-Tips for the Best Chili
• Don’t skip the browning! Searing the ground beef until it develops a deep brown crust creates a massive flavor base for your chili.
• Bloom the spices. After adding the chili powder, cumin, and oregano, stir and cook them for about a minute in the hot pan before adding liquids. This awakens their essential oils and deepens their flavor.
• Go wild with toppings. Beyond cheddar, try a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, crushed tortilla chips, or a scoop of creamy avocado.
• 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 few minutes until thickened.
