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–+ servings

Instant Pot Beef Chili With Ground Beef

Angela Milnes
Enjoy a quick, flavorful Instant Pot Beef Chili, combining ground beef, beans, and spices for a hearty, comforting meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 55 minutes
Course Dinners
Cuisine American
Servings 4 Servings
Calories 914 kcal

Ingredients
  

  • 16 Ounce Kidney Beans
  • 8 cups Water
  • 2 pounds Ground Chuck
  • 2 tablespoons Olive Oil
  • 2 Onions chopped
  • 3 cloves Garlic minced
  • 1 Green Bell Pepper chopped
  • 4 Cups Beef Broth
  • 1 Can Diced Tomatoes In Juice 28 Ounce
  • 1 can Tomato Paste 6 Ounce
  • 3 to 4 tablespoons Chili Powder
  • 2 to 3 tablespoons Ground Cumin
  • 1 tablespoon Oregano
  • 1 tablespoon Salt And Pepper

Instructions
 

  • Place beans into the electric pressure cooker with water. Set the valve to sealing and cook the beans for 20 minutes on high pressure.
  • Quick-release and carefully transfer beans to a colander to drain. Rinse the pressure cooker liner and wipe the outside of the liner dry. Replace the liner into the pressure cooker.
  • Turn on the saute function and allow the pressure cooker to heat. Add the ground chuck, onions, garlic, and bell pepper. Cook until the ground beef is browned.
  • Drain well. Return the meat and vegetables to the pressure cooker along with the drained beans and other ingredients.
  • If you prefer a soupier chili, add an additional cup of water. Stir well.
  • Cover the Instant Pot and set the valve to sealing. Program the pressure cooker to manual or “pressure cook” on high for 30 minutes. When the cook cycle is complete, quick release the pressure.
  • Stir again, taste to adjust seasonings, and serve.

Notes

Finish with Freshness: Garnish your chili with fresh cilantro, diced onions, or sour cream right before serving to add a fresh contrast to the rich flavors.
Choose Your Beans Wisely: For a quicker chili, use canned beans, but rinse them well to remove excess sodium. If you have time, opt for dried beans soaked overnight and pressure cooked with the chili for deeper flavor integration.
Low and Slow for Depth: If using a slow cooker, extend the cooking time to 6-8 hours on low heat. This slow cooking process allows flavors to meld beautifully, making the chili even more flavorful and the beef exceptionally tender.

Nutrition

Calories: 914kcalCarbohydrates: 51gProtein: 57gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 161mgSodium: 3268mgPotassium: 2151mgFiber: 16gSugar: 12gVitamin A: 2718IUVitamin C: 49mgCalcium: 237mgIron: 14mg
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