Instant Pot Chili Recipe

I’m calling it the Best Instant Pot Recipe: a hearty ground beef and bean chili with tomatoes that hides a surprising secret ingredient.

Whenever I need something bold and fast I turn to my Instant Pot chili. I thought pressure cooker chili would be basic, but this one, with ground beef and diced tomatoes, surprised me every time.

It’s rich and layered, like it simmered all day even though it didn’t, and I totally messed up measurements once and it still tasted amazing. It’s become my Best Pressure Cooker go-to, and honestly it pops up in all my Instant Pot Soup Recipes roundups so friends keep asking for the secret.

I’m not spilling everything here, but there’s a tiny trick that makes people come back for more.

Ingredients

• Ground beef gives lots of protein and savory fat, makes chili rich and filling.
• Kidney beans add fiber, plant protein, a creamy texture and mild nutty flavor.
• Diced tomatoes bring acidity, vitamin C, and chunky body to the sauce.
• Onion gives sweetness when cooked, plus aromatic depth and some natural sugars.
• Garlic punches up umami and warmth, little goes a long way though.
• Chili powder adds smoky heat, complex spices, and that classic chili flavor.
• Brown sugar balances acidity with subtle sweetness, helps round out harsh edges.

Ingredient Quantities

• 1 1/2 pounds ground beef (about 680 g)
• 1 tablespoon vegetable oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 green bell pepper diced
• 1 (28-oz) can diced tomatoes
• 1 (15-oz) can tomato sauce
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 (15-oz) can kidney beans drained and rinsed
• 1 (15-oz) can pinto beans drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne pepper or to taste

How to Make this

1. Turn Instant Pot to Sauté, add 1 tablespoon vegetable oil and 1 1/2 pounds ground beef; brown, breaking it up with a spoon, and sprinkle about 1/2 teaspoon of the kosher salt while it cooks so it seasons early.

2. When beef is mostly browned, toss in the diced large yellow onion, minced 3 cloves garlic and diced green bell pepper; cook another 3 minutes until softened and fragrant.

3. Spoon off any excess grease (tilt the pot and use a spoon or blot with paper towel) so it wont be greasy, then stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.

4. Pour in 1 cup beef broth and scrape the bottom with a wooden spoon to deglaze and lift any browned bits, that stuff is flavor so get it up.

5. Add 1 (28-oz) can diced tomatoes, 1 (15-oz) can tomato sauce, drained and rinsed 1 (15-oz) can kidney beans and 1 (15-oz) can pinto beans, plus 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar; stir to combine.

6. Sprinkle in 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, the remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper and about 1/4 teaspoon cayenne (add more later if you want it hotter); mix well.

7. Secure lid, set valve to sealing and pressure cook on High for 10 minutes.

8. Let the pot naturally release for 10 minutes, then carefully quick release any remaining pressure and open the lid.

9. Give the chili a good stir, taste and adjust seasoning with more salt, pepper or cayenne if needed. If it looks too thin, switch to Sauté and simmer 5 to 10 minutes until it thickens, or mash a few beans against the side to thicken without extra ingredients.

10. Serve hot and enjoy; it actually tastes better the next day after the flavors meld, so leftovers are awesome.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 quart or larger)
2. Large cutting board
3. Chef’s knife
4. Wooden spoon for browning and deglazing
5. Silicone spatula for scraping tomato paste
6. Measuring cups and measuring spoons
7. Can opener
8. Colander for draining and rinsing beans
9. Ladle or large serving spoon

FAQ

Instant Pot Chili Recipe Substitutions and Variations

• Ground beef -> ground turkey or chicken, same amount. Its much leaner so add 1 tbsp oil and brown just until no pink, flavor will be milder.
• Kidney and pinto beans -> black beans or cannellini, about two 15 oz cans total. Similar texture and a bit milder, drain and rinse the same way.
• Tomatoes + tomato sauce + tomato paste -> one 28 oz can crushed tomatoes or 2 cups tomato puree plus 1 tsp sugar. Skip the sauce and paste and simmer a bit longer to thicken.
• Beef broth -> chicken or vegetable broth, or water plus 1 beef bouillon cube. Taste and adjust salt since broth swaps change seasoning, dont over-salt.

Pro Tips

1. Brown the meat in batches so it actually browns and does not steam, you get way more flavor that way and a little salt while it browns helps pull moisture out early.

2. Always deglaze with a splash of broth or beer after browning, scrape up those browned bits, they are pure flavor and you dont want them stuck to the bottom.

3. If the chili is too thin simmer with the lid off to reduce, or stir in a tablespoon of masa harina or crushed tortilla to thicken and add a nice corn note.

4. Let it sit overnight in the fridge and reheat slow the next day, flavors really meld and deepen, and right before serving add a splash of vinegar or a squeeze of lime to brighten it up.

Instant Pot Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m calling it the Best Instant Pot Recipe: a hearty ground beef and bean chili with tomatoes that hides a surprising secret ingredient.

Pin

Servings

6

servings

Calories

495

kcal

Equipment: 1. Instant Pot or electric pressure cooker (6 quart or larger)
2. Large cutting board
3. Chef’s knife
4. Wooden spoon for browning and deglazing
5. Silicone spatula for scraping tomato paste
6. Measuring cups and measuring spoons
7. Can opener
8. Colander for draining and rinsing beans
9. Ladle or large serving spoon

Ingredients

• 1 1/2 pounds ground beef (about 680 g)

• 1 tablespoon vegetable oil

• 1 large yellow onion diced

• 3 cloves garlic minced

• 1 green bell pepper diced

• 1 (28-oz) can diced tomatoes

• 1 (15-oz) can tomato sauce

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 (15-oz) can kidney beans drained and rinsed

• 1 (15-oz) can pinto beans drained and rinsed

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• 1 tablespoon brown sugar

• 1/4 teaspoon cayenne pepper or to taste

Directions

• Turn Instant Pot to Sauté, add 1 tablespoon vegetable oil and 1 1/2 pounds ground beef; brown, breaking it up with a spoon, and sprinkle about 1/2 teaspoon of the kosher salt while it cooks so it seasons early.
• When beef is mostly browned, toss in the diced large yellow onion, minced 3 cloves garlic and diced green bell pepper; cook another 3 minutes until softened and fragrant.
• Spoon off any excess grease (tilt the pot and use a spoon or blot with paper towel) so it wont be greasy, then stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.
• Pour in 1 cup beef broth and scrape the bottom with a wooden spoon to deglaze and lift any browned bits, that stuff is flavor so get it up.
• Add 1 (28-oz) can diced tomatoes, 1 (15-oz) can tomato sauce, drained and rinsed 1 (15-oz) can kidney beans and 1 (15-oz) can pinto beans, plus 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar; stir to combine.
• Sprinkle in 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, the remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper and about 1/4 teaspoon cayenne (add more later if you want it hotter); mix well.
• Secure lid, set valve to sealing and pressure cook on High for 10 minutes.
• Let the pot naturally release for 10 minutes, then carefully quick release any remaining pressure and open the lid.
• Give the chili a good stir, taste and adjust seasoning with more salt, pepper or cayenne if needed. If it looks too thin, switch to Sauté and simmer 5 to 10 minutes until it thickens, or mash a few beans against the side to thicken without extra ingredients.
• Serve hot and enjoy; it actually tastes better the next day after the flavors meld, so leftovers are awesome.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 500g
• Total number of serves: 6
• Calories: 495kcal
• Fat: 25.4g
• Saturated Fat: 9.2g
• Trans Fat: 0.25g
• Polyunsaturated: 1.7g
• Monounsaturated: 8.3g
• Cholesterol: 92mg
• Sodium: 815mg
• Potassium: 881mg
• Carbohydrates: 37.7g
• Fiber: 8.4g
• Sugar: 11.2g
• Protein: 28.9g
• Vitamin A: 1500IU
• Vitamin C: 30mg
• Calcium: 50mg
• Iron: 5.2mg