This Instant Pot ground beef chili cooks under pressure in just 15 minutes, which gives you a thick, flavorful pot of chili without hours at the stove. It combines ground beef, kidney beans, pinto beans, tomatoes, and bell pepper with chili powder, cumin, and paprika.
Browning the meat on the saute setting builds a savory base, and the pressure cooker blends all the flavors quickly. Top each bowl with cheddar, sour cream, cilantro, or tortilla chips for a filling dinner on a busy night.
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Why This Instant Pot Ground Beef Chili Recipe Works
Pressure cooking infuses the beans and beef with spice in a fraction of the usual simmer time. The sealed pot also keeps all the moisture in, so the chili stays rich and juicy.
Using one pot for browning and pressure cooking means fewer dishes and more flavor, since the browned bits dissolve into the sauce. A little tomato paste thickens the chili and deepens the color.
Canned beans keep prep quick, and a blend of kidney and pinto beans gives a nice mix of texture. The recipe also works with ground turkey if you prefer a lighter pot.
Ingredients for Instant Pot Ground Beef Chili
- 1 tbsp neutral oil
- 1 lb ground beef, 80 percent lean
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 pinch cayenne pepper
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 15 oz diced tomatoes with juice
- 2 tbsp tomato paste
- 1 cup low sodium beef broth
- 1/2 tsp salt
Ground beef. Brown it well on the saute setting so the pot picks up a deep savory flavor before pressure cooking.
Beans. Kidney and pinto beans give a nice contrast in texture, and rinsing them keeps the sodium in check.
Tomato paste. Two spoonfuls thicken the chili and add concentrated tomato flavor.
Broth. The pressure cooker needs liquid to build steam, so do not skip it.
Spices. Chili powder, cumin, and paprika make up the base, and a pinch of cayenne adds gentle heat.
How to Make Instant Pot Ground Beef Chili
1. Saute the beef Press the saute button, heat the oil, and brown the beef for 6 to 8 minutes, breaking it up until no pink remains.
2. Add the vegetables Stir in the onion and bell pepper and cook for 3 to 4 minutes, then add the garlic for 1 minute until fragrant.
3. Bloom the spices Add the chili powder, cumin, paprika, cayenne, and salt and stir for 30 seconds so the spices coat the meat.
4. Add the cans and broth Pour in the broth and scrape the bottom of the pot, then layer on the beans, tomatoes, and tomato paste without stirring.
5. Pressure cook Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
6. Release and stir Let the pressure release naturally for 10 minutes, quick release the rest, then stir well and ladle into bowls.
How to Serve Instant Pot Ground Beef Chili
Serve the chili with mozzarella cheesy garlic bread and creamy buttermilk coleslaw for a cool crunch. Homemade corn salsa adds freshness on top, and macaroni salad with sour cream is a crowd pleaser on the side. Add cheddar, sour cream, or cilantro to each bowl.
How to Store and Reheat Instant Pot Ground Beef Chili
Cool the chili within two hours and refrigerate it in airtight containers for three to four days. Freeze portions for up to three months and thaw them overnight in the fridge. Reheat on the stove or in the pot until the chili reaches 165 degrees F.
Tips and Variations for Instant Pot Ground Beef Chili
Cook the beef through. Ground beef is safe at 160 degrees F, so brown it until no pink remains before adding the beans.
Do not stir the layers. Leave the tomatoes and paste on top without stirring so the pot does not scorch on the bottom.
Mind the pressure. Never fill the pot past the maximum line, and keep your hands and face away from the steam valve when you release pressure.
Use natural release. A 10 minute natural release keeps the chili from sputtering through the valve.
Make it with turkey. Swap in ground turkey and cook it to 165 degrees F for a lighter pot.
Thicken if needed. Press the saute button and simmer uncovered for 5 minutes if the chili looks thin.
Flag the allergens. Cheese and sour cream contain milk, so label toppings, and check the broth label for allergens.
Check trusted guidance. For general advice on safe cooking and handling food, see FDA safe food handling guidance.
Frequently Asked Questions About Instant Pot Ground Beef Chili
How long does Instant Pot ground beef chili take?
Plan on about 45 minutes total, including browning, pressure time, and release. The pressure cooking itself takes only 15 minutes.
Can I use frozen meat in Instant Pot ground beef chili?
Brown thawed beef for a deeper flavor and even cooking, because frozen meat will not brown properly. Thaw it in the fridge first.
Can I freeze Instant Pot ground beef chili?
Yes, freeze it in airtight containers for up to three months. Thaw it overnight in the fridge and reheat on the stove.
Why does my pot say burn?
The bottom is usually scorched by tomato paste or stuck bits. Scrape the bottom well after browning and do not stir the tomatoes into the pot.
Can I use dry beans instead of canned beans?
Dry beans need soaking and a longer cook time, so canned beans are simpler for this chili. Rinse them well before adding.
Instant Pot Ground Beef Chili
Equipment
- Instant Pot or electric pressure cooker
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 tbsp neutral oil
- 1 lb ground beef 80 percent lean
- 1 large onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 pinch cayenne pepper
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 15 oz diced tomatoes with juice
- 2 tbsp tomato paste
- 1 cup low sodium beef broth
- ½ tsp salt
Instructions
Cooking
- Brown the beef. Saute the beef in oil for 6 to 8 minutes until no pink remains.
- Cook the vegetables. Add the onion, pepper, and garlic and cook for 4 to 5 minutes.
- Add spices and liquid. Stir in the spices and broth, scraping the bottom of the pot.
- Layer the cans. Add the beans, tomatoes, and paste on top without stirring.
- Pressure cook. Cook on high pressure for 15 minutes, then release naturally for 10 minutes.
