Warm up your mealtime with this Hearty Instant Pot Beef Chili recipe! Packed with flavor and plenty of protein, this easy dish combines ground beef, beans, and spices for a satisfying meal in just 45 minutes. Perfect for weeknight dinners or chilly evenings, it's customizable with your favorite toppings like cheese and avocado. Click through to explore the full recipe and enjoy a hearty bowl of chili tonight!
1 lb ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 bell pepper, diced (your choice of red or green)
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup beef broth
1 tablespoon olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, sliced avocado
![- 1 lb ground beef - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - Optional toppings: shredded cheese, sour cream, chopped green onions, sliced avocado To make a great beef chili, start with quality ingredients. Using fresh ground beef gives the best flavor. I love to add a medium onion, finely diced, to build a solid base. The garlic adds depth, while the diced bell pepper offers sweetness. Next, canned ingredients bring convenience and taste. Kidney beans and black beans add protein and texture. Crushed tomatoes bind everything together and form a rich sauce. Spices are key to great flavor. Chili powder gives heat and warmth. Ground cumin adds earthiness, while smoked paprika offers a hint of smoke. Salt and black pepper balance the dish. Don't forget the toppings! Shredded cheese and sour cream add creaminess. Fresh chopped green onions and sliced avocado bring brightness and crunch. For the full recipe, check out the [Full Recipe]. - Set to 'Sauté' function and heat olive oil. - Sauté onions and bell pepper for 3-4 minutes. Start by turning on your Instant Pot. Choose the 'Sauté' setting, and let it heat up. When the oil shimmers, add the diced onion and bell pepper. Cook them until they soften and smell great. - Add minced garlic and ground beef. - Brown the meat for 5-6 minutes. Next, toss in the minced garlic and ground beef. Use a spatula to break the beef apart. Cook it for about 5-6 minutes until it's browned and no longer pink. This step adds deep flavor to your chili. - Drain excess grease if necessary. - Incorporate spices and combine well. If there's too much grease, carefully drain it off. Now, sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper into the pot. Stir everything together so the beef gets coated in those tasty spices. - Add canned ingredients and beef broth. - Secure lid, set to 'Sealing,' and cook on 'Manual' for 15 minutes. Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Mix well until all ingredients combine. Secure the lid on the Instant Pot, making sure the steam release valve is set to 'Sealing.' Then, select 'Manual' and set it for 15 minutes. - Allow a 10-minute natural release before venting. Once the 15 minutes are up, let the pot sit for 10 minutes to release pressure naturally. After that, carefully switch the valve to 'Venting' to let out any remaining steam. Don’t forget to taste your chili! Adjust seasoning if needed. For the full recipe, check out the details above. Enjoy your hearty chili! To make your beef chili shine, adjust the seasoning to fit your taste. After cooking, taste the chili. If it needs more salt or spice, add a pinch. I often add a bit more chili powder for extra kick. A natural pressure release is key for deep flavor. After the cooking time, let the Instant Pot sit for ten minutes. This slow release keeps the flavors rich and helps the chili thicken. You’ll notice a big difference in taste! For serving, choose vibrant bowls. The colors of the chili pop against bright dishes. Top each bowl with shredded cheese and a dollop of sour cream. Fresh green onions add a nice crunch. Slices of avocado not only look good but also add creaminess. I like to use deep bowls to hold all the toppings. This way, every bite is a mix of flavors. A well-presented dish makes a meal feel special. Enjoy your hearty chili with flair! {{image_4}} You can easily change the meat in this beef chili. Try using ground turkey or chicken instead of beef. This swap reduces fat and gives a lighter taste. Adding more vegetables is another great way to mix things up. You can toss in corn or diced zucchini. These add color, sweetness, and nutrition to your dish. Want to spice things up? You can add different spices or a dash of hot sauce for heat. A little cayenne pepper or jalapeño can make it bold and exciting. Another fun idea is to experiment with sauces. Try adding BBQ or soy sauce. This will give your chili a unique twist and deepen the flavor. If you're looking for a gluten-free option, this chili is easy to adapt. Just ensure your spices and broth are gluten-free. You can also make it low-carb. Simply skip the beans and add more veggies instead. For a full experience, check out the Full Recipe to see how these variations fit in! Store your beef chili in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for about 3 to 4 days. Make sure to let the chili cool down before sealing it. This helps to avoid moisture build-up. You can freeze the chili for longer storage. Place the cooled chili in a freezer-safe container. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. When you want to eat it, thaw the chili in the fridge overnight. You can reheat it in the microwave or on the stove. If using the stove, heat it on low and stir often. Add a splash of water or broth if it seems too thick. This keeps it smooth and delicious. For the full recipe, check out the recipe section above. Beef chili lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Make sure to cool the chili before placing it in the fridge. If you want it to last longer, consider freezing it. Yes, you can make chili without beans. Just skip the beans in the recipe. You can add more meat or vegetables instead. Some great options are corn, bell peppers, or zucchini. This keeps the chili hearty and tasty. You can serve beef chili with many side dishes. Here are some ideas: - Cornbread - Rice - Tortilla chips - A fresh green salad - Avocado slices These sides can balance the rich flavors of the chili. You can double the recipe in the Instant Pot. Just make sure not to fill it beyond the max line. You may need to adjust the cooking time. Try adding about 5 more minutes. This ensures everything cooks well. In this blog post, we explored how to make beef chili in an Instant Pot. We covered essential ingredients, cooking steps, and helpful tips. Remember, adjusting spices can enhance flavor, and presentation matters too. You can swap beef for turkey or add extra veggies for variety. Store your chili properly to enjoy it later. With these insights, you now have a reliable recipe for a comforting meal. Enjoy your cooking and the satisfaction it brings!](https://recipetorch.com/wp-content/uploads/2025/07/a705e21c-fa5e-4754-a066-539aa29a0d84-250x250.webp)