Instant Pot Beef Chili Recipe is ready in under an hour! This version is made with green peppers, onions, celery, ground beef, and tomatoes. Garnish with shredded cheese and sliced spring onions and serve with some cornbread on the side.
BE PICTURED IN; CHARACTERIZED IN:
A warm bowl of chili is such a comforting meal on cold nights. Beef chili typically takes at least an hour and a half to simmer on the stovetop, but you can shave that time in half if you use a pressure cooker!
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Instant Pot Beef Chili
Prepare Instant Pot Chili
Using an Instant Pot to make chili is no more difficult than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just like cooking on the stovetop. The only difference here is that instead of pushing a button on the stove, you push a few buttons on the Instant Pot.
The biggest difference? From start to finish, this chili is ready in under an hour – compare this to stovetop chillies which take twice as long!
If you have a different model of electric or stovetop pressure cooker, the sautéing instructions may be slightly different. Just refer to your user manual for instructions.
What to serve with chili
One of the best parts about chili is all the ways you can top your bowl! Cheese, chopped scallions, shredded tortilla chips, and a dollop of sour cream are great options.
How about a helping of southern cornbread or garlic knots to serve as a side? Chili is also great with boiled rice.
How to store and freeze your chili
This chili will keep in the fridge for at least five days, or frozen for up to three months.
Freeze, pour the cooked and cooled chili into freezer containers or bags, squeeze out as much air as possible and freeze. Thaw overnight in the refrigerator or heat from frozen. The best way to reheat chili is in a sauce pan on the stovetop over low heat.
Easily swap out and add ingredients
Since you first posted this recipe, so many of you have made it and shared your success stories! You’ve also shared how you’ve adjusted or swapped out ingredients, all of which sounds so great. Here are some of the most popular ideas:
- Add an extra can of beans for more protein
- Add a cup of frozen corn
- Swap out the ground beef for finely chopped flank steak or ground beef
- Add cumin!
- Use fire roasted tomatoes
- Add sliced mushrooms
- Some BBQ sauce adds extra depth
New to pressure cooking?
Electric pressure cookers are currently experiencing a renaissance. The latest models, like the Instant Pot, are programmable smart devices that are safe and easy to use. They are completely different from the traditional stove models that many of us grew up with.
- Check out this guide! How to use an Instant Pot
The pressure cooker I use is an Instant Pot. I have both the 6 and 8 liter models and I find the 6 liter size to be large enough for most meals. It handles recipes for 4 to 6 servings, including this beef chili.
More Favorite Instant Pot Recipes!
- Pressure Cooker White Chicken Chili
- Pressure Cooker Taco Soup
- Pressure cooker pozole with green pork
- Pressure cooker shredded chicken taco meat
- Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes
Instant Pot Beef Chili
If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe.
hob instructions: In a medium saucepan or stockpot, cook the peppers, onion, celery, and garlic in olive oil over medium-high heat until onions are soft and translucent. Add ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans along with a cup of water or broth. Bring to a boil. Then turn the heat down, cover the pot and simmer for an hour.
ingredients
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1 tablespoon olive or vegetable oil
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1 Middle green paprika, chopped
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1 Middle yellow onion, chopped
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2 ribs Celery, chopped
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1 clove Garlic, finely chopped
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1 lb ground beef (85% lean)
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2 tablespoon chili powder
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1 1/2 teaspoon Salt
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1/2 teaspoon oregano
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3 tablespoon tomato paste
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1 (14 ounce) can diced tomatoes
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water or broth, to make as needed 1 Cup liquid with the tomato juices
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1 (15.5 ounces) can kidney beansdrained and rinsed
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1 Cup grated cheese, any favorite mix to serve
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2 green onionsthinly sliced for serving
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riceCornbread or garlic knots to serve
method
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Cook Vegetables:
Select the “Sauté” program on your pressure cooker and add the oil to the pan. (If using a pressure cooker, heat the oil over medium-high heat.) Add the peppers, onion, celery, and garlic. Sauté until the onions are soft and translucent, about five minutes.
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Cook ground beef:
Place the ground beef in the pot and break into small pieces. Cook until no longer pink, about five minutes.
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Stir in spices and tomato paste:
Add the chili powder, salt, oregano, and tomato paste to the saucepan. Stir until the tomato paste is evenly mixed with the other ingredients and there are no lumps.
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Add tomatoes and beans:
Strain the tomatoes, then add enough water or broth to make 1 cup of liquid total. Place the liquid, the tomato passata and the beans in the pressure cooker.
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Cook chili:
Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program and set the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. Cook on high pressure for 17 minutes on stovetop pressure cookers.
It takes about 10 minutes for your pressure cooker to reach pressure and then the actual cooking begins. The total time from closing the pressure cooker to the finished dish is about 30 minutes.
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Release the pressure after cooking:
When the timer sounds, you can either do a quick depressurization by turning the pressure release knob from “Sealing” to “Venting” or let the pot depressurize on its own (this takes about 20 minutes; open the vent to “Vent” (when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick depressurization.
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Serve:
Garnish bowls of chili with shredded cheese and spring onions, if desired. Serve alone, over rice or with cornbread.
| nutritional information (per serving) | |
|---|---|
| 425 | calories |
| 21g | Fat |
| 27g | carbohydrates |
| 33g | protein |
