Why Make This Recipe
Beef chili is a comforting, hearty dish that warms you up from the inside out. It’s perfect for chilly days and is easy to make in your Instant Pot. This recipe not only saves you time but also brings all the flavors together quickly. It’s a great meal for gatherings, weeknight dinners, or meal prep. Plus, you can customize it with your favorite toppings!
How to Make Hearty Instant Pot Beef Chili
Ingredients:
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 (15 oz) can kidney or black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (low sodium recommended)
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt, to taste
- Black pepper, to taste
- 2 tbsp cooking oil (for sautéing)
Directions:
- Set your Instant Pot to the sauté function. Add 2 tablespoons of oil and heat it up.
- Cook the diced onions and minced garlic until softened and fragrant, about 2-3 minutes.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Sprinkle in chili powder, cumin, salt, and pepper. Stir well to coat the beef with the spices.
- Add diced bell peppers and cook for another 2 minutes to soften them slightly.
- Pour in the tomato sauce, diced tomatoes, and beef broth. Stir to mix everything evenly.
- Add the drained and rinsed beans, and stir again.
- Close the Instant Pot lid securely and set the valve to sealing. Select manual or pressure cook mode and set the timer for 15 minutes on high pressure.
- After cooking, let the pressure release naturally for 10 minutes, then safely perform a quick release.
- Taste the chili and adjust the seasoning if necessary. Serve hot with your favorite garnishes.
How to Serve Hearty Instant Pot Beef Chili
Serve your beef chili hot in bowls. You can add garnishes like shredded cheese, sour cream, diced green onions, or jalapeños for extra flavor. Enjoy it with warm cornbread or over rice for a complete meal!
How to Store Hearty Instant Pot Beef Chili
Let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the chili for up to 3 months. Reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.
Tips to Make Hearty Instant Pot Beef Chili
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- Feel free to use different kinds of beans. Black beans, pinto beans, or chickpeas can be great alternatives.
- If you like a thicker chili, let it simmer on the sauté mode after cooking to reduce some of the liquid.
Variation
You can easily adapt this recipe by adding vegetables like corn, zucchini, or carrots. You might also consider using ground turkey or chicken instead of beef for a lighter version.
FAQs
1. Can I make this chili without an Instant Pot?
Yes! You can make it on the stovetop. Brown the meat and sauté the vegetables in a pot, then add the rest of the ingredients and simmer for at least 30 minutes.
2. Can I use canned beans that aren’t drained and rinsed?
It’s best to drain and rinse canned beans to reduce sodium and remove any canning liquid that can alter the taste and texture of your chili.
3. Is this chili spicy?
The spice level is adjustable! The recipe includes chili powder and cumin, which provide warmth. If you prefer it milder, use less chili powder or add more toppings to balance it out.
Hearty Instant Pot Beef Chili
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting and hearty beef chili made easily in the Instant Pot, perfect for chilly days and gatherings.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 (15 oz) can kidney or black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (low sodium recommended)
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt, to taste
- Black pepper, to taste
- 2 tbsp cooking oil (for sautéing)
Instructions
- Set your Instant Pot to the sauté function. Add 2 tablespoons of oil and heat it up.
- Cook the diced onions and minced garlic until softened and fragrant, about 2-3 minutes.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Sprinkle in chili powder, cumin, salt, and pepper. Stir well to coat the beef with the spices.
- Add diced bell peppers and cook for another 2 minutes to soften them slightly.
- Pour in the tomato sauce, diced tomatoes, and beef broth. Stir to mix everything evenly.
- Add the drained and rinsed beans, and stir again.
- Close the Instant Pot lid securely and set the valve to sealing. Select manual or pressure cook mode and set the timer for 15 minutes on high pressure.
- After cooking, let the pressure release naturally for 10 minutes, then safely perform a quick release.
- Taste the chili and adjust the seasoning if necessary. Serve hot with your favorite garnishes.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American