The Ultimate Instant Pot Beef Chili: A Flavor-Packed, One-Pot Meal for Any Occasion

Prepare to savor the ultimate comfort food with this incredibly easy and flavorful Instant Pot Beef Chili. This recipe is a game-changer for anyone craving a hearty, robust chili without hours of simmering. Packed with premium Certified Angus Beef® ground beef, a symphony of warm spices, wholesome beans, and fresh vegetables, this chili delivers deep, satisfying flavor in a fraction of the time. Whether you’re hosting a game day gathering, need a quick weeknight dinner, or are looking for a fantastic freezer meal, this one-pot wonder is your new go-to.

Effortless Weeknight Dinners: The Magic of Instant Pot Chili

In today’s fast-paced world, finding time to cook a delicious and nutritious meal can be a challenge. That’s where the Instant Pot truly shines, especially when it comes to soups and chilis. As many of you requested more Instant Pot recipes, I’m thrilled to share this beef chili that has become a staple in our home. Gone are the days of stirring a pot on the stove for hours; the pressure cooker transforms humble ingredients into a rich, complex chili in under an hour, with minimal effort and even less cleanup.

This Easy Instant Pot Beef Chili isn’t just fast; it’s a testament to how modern kitchen appliances can enhance flavor. The high-pressure cooking environment tenderizes the meat beautifully and melds the spices together, creating a depth that usually requires extended simmering. It’s perfect for a cozy Sunday meal while watching football, or a convenient grab-and-go option during a busy work week. Its simplicity and robust flavor profile make it an instant family favorite.

Why Choose Certified Angus Beef® Ground Beef for Your Chili?

The quality of your ingredients significantly impacts the final taste of any dish, and chili is no exception. When it comes to ground beef, I consistently reach for the Certified Angus Beef® brand, and here’s why you should too. This isn’t just any Angus beef; it’s a premium product that undergoes a rigorous selection process, ensuring superior flavor, tenderness, and juiciness that elevates your cooking from good to extraordinary.

The Certified Angus Beef® brand stands apart because only 1 in 4 Angus cattle meet their stringent 10 quality standards. These standards go beyond basic Angus requirements, focusing on marbling, maturity, size, and appearance. This meticulous selection guarantees a consistently high-quality product every time. While the brand doesn’t raise the cattle themselves, they partner with the best beef farmers across the United States – a community of dedicated ranchers, many operating small herds of 20-40 cattle, committed to producing exceptional beef.

For chili, I specifically opt for an 80/20 lean-to-fat ratio. This balance is crucial as the fat renders during cooking, imparting incredible flavor and moisture to the chili, resulting in a richer, more satisfying taste. When you see that distinct Certified Angus Beef® brand logo, you know you’re choosing a product that promises unparalleled quality and flavor for your family’s meals.

Mastering Instant Pot Chili: A Step-by-Step Guide

Making chili in your Instant Pot is surprisingly simple and incredibly efficient, transforming a multi-pot, multi-hour recipe into a single-pot, quick-cook marvel. Here’s how you’ll achieve that perfect chili with ease:

• Sauté the Beef for Flavor Foundation: Begin by activating the “Sauté” function on your Instant Pot and set it to a high setting. Allow the pot to heat thoroughly before adding 2 tablespoons of olive oil. Once the oil shimmers, add your Certified Angus Beef® ground beef, seasoned with a dash of salt and pepper. Resist the urge to stir immediately; letting the beef sit for a couple of minutes allows a beautiful browned crust to form, locking in rich flavors through the Maillard reaction. After browning the bottom, break the meat apart with a wooden spoon and continue to sauté until it’s fully browned, approximately 4-5 minutes. Once cooked, drain any excess fat and set the beef aside.
• Build Aromatic Layers: With the Instant Pot still on “Sauté,” add the remaining 1 tablespoon of olive oil. Introduce the minced garlic and diced red onion, cooking for just 1 minute until fragrant. Next, add the diced bell pepper and jalapeño (remove seeds for less heat, or leave them in for a kick!), along with all your spices: chili powder, cumin, paprika, oregano, cayenne pepper, and cocoa powder. Continue to sauté for 2 to 3 minutes, allowing the bell pepper to soften slightly and the spices to “bloom,” releasing their incredible aromas and intensifying their flavors.
• Deglaze for Depth and Safety: Return the browned ground beef to the pot. Pour in 1/2 cup of beef broth and use your wooden spoon to scrape all the delicious browned bits from the bottom of the pot. This crucial step, known as deglazing, not only adds incredible depth of flavor to your chili but also prevents the dreaded “burn” error during pressure cooking.
• Layer and Pressure Cook (No Stirring!): Now, carefully add the remaining beef broth, drained and rinsed pinto and kidney beans, fire-roasted tomatoes, and tomato paste. The key here is not to stir the ingredients once they are in the pot. Layering helps prevent thicker ingredients like tomato paste from settling at the bottom and potentially causing a burn warning. Secure the lid, ensure the venting knob is sealed, and cancel the “Sauté” function.
• Quick Pressure Cook and Release: Set your Instant Pot to “Manual” or “Pressure Cook” on High Pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid, give your magnificent chili a good stir, and prepare to serve!
• Achieving Your Desired Thickness: If you find your chili isn’t quite as thick as you prefer after cooking, you have a couple of options. You can simply put the lid back on (without pressure cooking) and let it sit for a few minutes, allowing it to thicken naturally as it cools slightly. Alternatively, for a quicker solution, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the hot chili and let it simmer on “Sauté” (low setting) for a minute or two until it reaches your desired consistency.

Crafting the Perfect Chili Experience: Toppings and Variations

Chili is inherently customizable, and the toppings are where you can truly make it your own. I love setting up a “chili bar” to let everyone personalize their bowl. Beyond the classic choices, consider adding some exciting variations to the chili itself or offering a wider array of garnishes.

Suggested Toppings:

• Creamy sour cream or plain Greek yogurt
• Generous handfuls of shredded cheddar or Monterey Jack cheese
• Freshly diced red onion or sliced green onion for a sharp bite
• Thinly sliced or pickled jalapeños for extra heat
• Bright, fresh cilantro or parsley
• Diced avocado for a creamy texture
• A squeeze of fresh lime juice to brighten the flavors
• Crushed corn chips or Fritos for a satisfying crunch
• A side of warm cornbread or crusty bread for dipping
• A dash of your favorite hot sauce for an added kick
• Crispy bacon bits for smoky richness

Chili Variations to Explore:

• Spice Level: For more heat, leave the seeds in the jalapeño, add an extra jalapeño, or include a pinch of red pepper flakes or a hotter chili like a serrano pepper. For a milder chili, simply omit the jalapeño.
• Bean Variety: Feel free to swap or add other beans like black beans or cannellini beans for different textures and flavors.
• Added Vegetables: Stir in a can of drained corn, diced carrots, or even zucchini during the last few minutes of cooking for added nutrients and color.
• Smoky Depth: A few drops of liquid smoke or a tablespoon of smoked paprika can enhance the chili’s richness.
• Subtle Sweetness: A small amount of dark chocolate (1-2 squares, 70% cacao or higher) or a tablespoon of strong brewed coffee can deepen the chili’s flavor profile, adding a subtle bitterness and complexity that enhances the cocoa powder.

Storage and Freezing for Future Feasts

One of the best aspects of this Instant Pot Beef Chili is how well it stores, making it an ideal candidate for meal prepping or having a delicious, homemade meal ready on standby. You can easily double the recipe to ensure you have leftovers for quick lunches or dinners later in the week.

• Refrigerator: Allow the chili to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
• Freezer: This chili freezes exceptionally well! Once cooled, portion the chili into freezer-safe containers or heavy-duty freezer bags. Lay freezer bags flat to freeze for easy stacking. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If reheating from frozen, it may take longer and require more gentle heat.

Easy Instant Pot Beef Chili

By
Julia Jolliff

Prep:
10 minutes mins

Cook:
40 minutes mins

Total:
50 minutes mins

Servings:
6 servings

Easy Instant Pot Beef Chili is a nice game day chili packed with lean Certified Angus ground beef, rich, warm spices, beans and vegetables. Everything cooks in one pot and creates a nice freezer meal too!

Ingredients

• 3 Tablespoons olive oil
• 1/4 red onion, diced
• 4 garlic cloves, minced
• 1 pound Ground Beef , Certified Angus Ground Beef {I use 80/20}
• 2 1/2 cups beef stock
• 1 bell pepper, seeds removed, diced
• 1 jalapeño, seeds removed, diced
• 2 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 2 Tablespoons cocoa powder
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can fire roasted tomatoes
• 1 can tomato paste
• 1/4 cup cilantro, {optional} fresh

Instructions

• Set a pressure cooker or Instant Pot to the normal sauté setting. Let it heat before adding 2 Tablespoons of olive oil. Once heated, allow the oil to cover the bottom of the Instant Pot for about 20 seconds.
• Add the ground beef to the Instant Pot along with a dash of salt and pepper. Cook for about 2 minutes without stirring to create a browned layer on the meat. Then, use a large wooden spoon to break apart the beef and continue to sauté until the beef is fully browned, about 4-5 minutes.
• Drain any fat from the ground beef and set it aside in a bowl. Add the remaining 1 Tablespoon of olive oil to the Instant Pot (still on sauté mode). Add the garlic and onion and cook for 1 minute. Next, add the bell pepper, jalapeño, chili powder, cumin, paprika, oregano, cayenne pepper, and cocoa powder. Continue to sauté until the bell pepper is tender, about 2 to 3 minutes, and the spices become fragrant.
• Add 1/2 cup of beef broth. Use your spoon to deglaze the pan by scraping away all of the browned bits of food from the bottom. This is important to prevent a “burn” error.
• Add the ground beef back into the pot, followed by the beans, remaining broth, fire-roasted tomatoes, and tomato paste, in that specific order. DO NOT MIX the ingredients at this stage. Seal the pot and cancel the sauté function.
• Close the lid and pressure cook on Manual (or Pressure Cook) at High Pressure for 5 minutes. Once cooking is complete, perform a quick release of the pressure. Open the lid carefully once the pressure has fully released.
• Stir in fresh cilantro and adjust seasoning with a dash of salt and pepper to taste.
• Serve warm with your favorite garnishes such as sour cream, shredded cheese, fresh cilantro, diced onions, and crushed chips. Enjoy your delicious Instant Pot Beef Chili!

Notes

• You can easily adjust the spice level by leaving out the jalapeño for a milder chili, or by adding more jalapeño, a pinch of red pepper flakes, or a dash of hot sauce for extra heat.
• If the chili is not thick enough for your liking, you can let it sit with the lid on for a few minutes to naturally thicken, or mix 1 Tablespoon of cornstarch with 1 Tablespoon of water and stir it into the hot chili to thicken quickly.

Nutrition

Calories: 387kcal,
Carbohydrates: 25g,
Protein: 22g,
Fat: 24g,
Saturated Fat: 7g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 12g,
Trans Fat: 1g,
Cholesterol: 54mg,
Sodium: 668mg,
Potassium: 1019mg,
Fiber: 7g,
Sugar: 7g,
Vitamin A: 2423IU,
Vitamin C: 35mg,
Calcium: 98mg,
Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.