Description
This Instant Pot Chili is a hearty, comforting meal made with ground beef, two kinds of beans, tomatoes, and flavorful spices. It has a thick, rich sauce and a slow-simmered taste without spending hours in the kitchen. Perfect for busy weeknights, family dinners, and game-day gatherings!
Ingredients
- 2 lb lean ground beef (85/15)
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1½ teaspoons fine sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- ¾ cup low-sodium beef broth
- 28 oz canned diced tomatoes, with their juice
- 15 oz can tomato sauce
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
Instructions
- Brown the Beef: Set the Instant Pot to Sauté on High. Add the ground beef and spread it across the bottom. Let it brown before flipping and breaking it apart. Cook for 8–10 minutes until browned. Drain excess fat, leaving about 1–2 tablespoons in the pot.
- Cook the Onion: Add the diced onion and sauté for 3–4 minutes until softened.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Cook for 30–60 seconds until fragrant.
- Deglaze the Pot: Pour in the beef broth and scrape the bottom thoroughly with a spatula to remove all browned bits. Press Cancel to turn off the Instant Pot.
- Add Tomatoes: Pour the diced tomatoes with their juice and tomato sauce over the beef mixture.
- Add Beans: Spread the drained black beans and kidney beans evenly over the top. Do not stir, as this helps prevent the Burn warning.
- Pressure Cook: Secure the lid and set the valve to Sealing. Select Pressure Cook on High for 10 minutes.
- Release Pressure: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Adjust Seasoning: Remove the lid, stir the chili, and taste. Add more salt, pepper, or chili powder if desired.
- Serve: Ladle the hot chili into bowls and add your favorite toppings.
Notes
- Classic toppings: Serve with shredded cheddar cheese, sour cream, sliced green onions, and fresh cilantro.
- Extra crunch: Add tortilla chips, crushed crackers, or crispy tortilla strips.
- Side dishes: Pair with cornbread, garlic bread, baked potatoes, or a fresh green salad.
- For parties: Keep the chili warm using the Instant Pot’s Keep Warm setting and arrange toppings in separate bowls.
- Refrigeration: Store leftover chili in an airtight container in the refrigerator for 3–4 days.
- Freezing: Allow the chili to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months for best quality.
- Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions until steaming hot.
- Make ahead: Prepare the chili a day ahead. The flavors become even more developed after resting overnight in the refrigerator.
- Thickening tip: If the chili is thinner than you prefer, use the Sauté setting and simmer uncovered for several minutes until it reaches your desired consistency.
- Meal prep: Divide the chili into individual containers for convenient lunches and quick dinners.