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Instant Pot Beef Chili Recipe

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4.3 from 11 reviews

This Instant Pot Beef Chili recipe is a flavorful and hearty dish perfect for a comforting meal. It combines ground beef with a medley of vegetables, spices, and beans, cooked quickly under pressure to meld the flavors while keeping the process convenient. Serve it with your favorite garnishes like shredded cheddar, avocado slices, or sour cream for a satisfying chili experience.

  • Total Time: 43 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium bell peppers, diced (green and red preferred)
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced (optional)
  • 3 garlic cloves, minced
  • 2 pounds ground beef
  • 2 (15 ounce) cans crushed tomatoes or tomato sauce
  • 1 cup water or chicken broth
  • 2 teaspoons fine sea salt (plus more to taste)
  • 1 teaspoon black pepper (plus more to taste)
  • 1 tablespoon chili powder (plus more as needed)
  • 1 tablespoon paprika (plus more as needed)
  • 1 tablespoon ground cumin (plus more as needed)
  • 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional)
  • 1 (15 ounce) can black beans, rinsed and drained (optional)

Suggested Garnishes

  • Green onions, sliced
  • Avocado slices
  • Shredded cheddar cheese
  • Cilantro
  • Diced or marinated onions
  • Diced tomatoes
  • Guacamole
  • Tortilla chips
  • Shredded lettuce
  • Sour cream

Instructions

  1. Sauté Vegetables: Heat the olive oil in a 6 or 8 quart Instant Pot using the sauté function. Once hot, add diced onions, bell peppers, carrots, and celery. Cook, stirring occasionally, until the vegetables are very softened, about 10 minutes.
  2. Brown the Beef: Add minced garlic and ground beef to the pot. Cook, stirring and breaking up the beef, until no pink remains, approximately 5-8 minutes.
  3. Add Remaining Ingredients: Stir in the crushed tomatoes, water or chicken broth, sea salt, black pepper, chili powder, paprika, ground cumin, celery seed, and cayenne pepper (if using). Mix well to combine all ingredients.
  4. Pressure Cook: Secure the lid on the Instant Pot and set the steam valve to the sealing position. Select manual high pressure and cook for 15 minutes.
  5. Release Pressure: When the cooking time ends, perform a quick pressure release by carefully turning the valve to venting.
  6. Add Beans: Open the lid and stir in the rinsed and drained kidney and black beans. Use the sauté function to warm the beans through, about 3-5 minutes.
  7. Season to Taste: Taste the chili and adjust spices as desired, adding extra salt, cumin, or chili powder if preferred.
  8. Serve: Ladle the chili into bowls and serve with your choice of garnishes such as shredded cheddar, green onions, avocado slices, sour cream, cilantro, tortilla chips, or guacamole.

Notes

  • You can omit the celery if desired or optional for stronger celery flavor use celery ribs.
  • The beans are optional and can be added based on preference; they are best added after pressure cooking to avoid overcooking.
  • If you prefer a thicker chili, use less water or broth or simmer with the lid off after cooking to reduce.
  • Adjust spice levels by adding extra chili powder or cayenne pepper according to your heat preference.
  • Leftover chili keeps well refrigerated for 3-4 days and freezes beautifully for up to 3 months.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://iamstarved.com/instant-pot-beef-chili-recipe/