Go Back

Instant Pot Ground Beef Chili in 30 Minutes

Instant pot ground beef chili cooks with beans, tomatoes, and warm spices for a hearty bowl with tender vegetables and a rich, thick texture. This quick pressure-cooker method builds flavor by browning the beef and vegetables before pressure cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté and heat the olive oil; add the ground beef and cook for 3 minutes, breaking it into small pieces as it browns.
  2. Add the yellow onion and green bell pepper and cook for 3 minutes, stirring often, until the beef is mostly browned and the vegetables begin to soften.
  3. Stir in the garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper; cook for 30 seconds. Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
  4. Add the kidney beans, diced tomatoes, and tomato sauce in that order, leaving them on top without stirring; lock the lid, set the valve to Sealing, and cook at High Pressure for 5 minutes.
  5. Let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure; stir the chili and confirm the ground beef has reached 160°F before serving.

Notes

For the best flavor and to help prevent a burn warning, scrape the browned bits from the bottom before adding the beans and tomatoes, and leave the tomatoes unstirred on top. Refrigerate leftovers for up to 4 days or freeze them; use gluten-free beef broth to keep the chili gluten-free.