There is nothing quite like a good pot of steaming beef chili in the fall and winter. And, there is nothing quite like an easy dinner with minimal cleanup. This instant pot beef chili is my go-to dinner for busy weeknights and days when we are out late and need a warm comforting meal at home. Just whip up this meal, leave it on “keep warm”, and you’re good to go!
Quick and delicious slow cooker meals are tricky to find. I personally am not a big fan of one pot meals. They all seem to have a weird texture and not enough flavor for my liking. So, I’ve worked hard to find something that can be thrown together reasonably quickly and still tastes good. I use this recipe almost every week on days when we are out in the evening and don’t want to eat out.
Tips For Making Instant Pot Beef Chili
- Soak the beans the night before. This rehydrates the beans and helps them cook faster and more evenly. It also makes them easier for your body to digest.
- Thaw the meat ahead of time. Everything goes faster when the meat is thawed.
- Chop veggies and measure spices while the meat cooks.
Tools You May Need
Instant Pot
Colander
Knife and Cutting Board
Long-handled Spoon
Measuring Cups and Spoons
Garlic Press
Can Opener
Instant Pot Beef Chili Ingredients
Ground Beef – Grass fed and finished is the best. Use the highest quality beef you can find/afford.
Beans – I like to mix black eyed peas and navy beans together. You can use whatever you have on hand.
Garlic – Always take the time to peel and mince fresh garlic. It’s so much better!
Peppers – I like to mix green and red bell peppers if I can. It looks so pretty in the final dish.
Onions – I use yellow onions for this recipe.
Crushed Tomatoes – You can use fresh diced tomatoes if you have them, but canned tomatoes make it quick and easy year-round!
Bone Broth – Adds many health benefits and helps adjust the thickness of the chili.
Spices – For this recipe we’ll use salt, black pepper, chili powder, cumin, garlic powder, onion powder, and paprika.
How To Make Instant Pot Beef Chili
Soak dried beans in water overnight.
In the morning, drain the beans and rinse well. Transfer beans to the instant pot and fill to the top line with water. Cook on high pressure for 8 minutes. Let the pressure release on it’s own after they are done cooking. Leave on keep warm until you are ready to finish the chili.
When you are ready to pull together the rest of the chili, pour beans into colander over the sink and rinse again. Let them sit there while you cook the rest.
Turn the instant pot on the sauté function and brown the ground beef. Mince the garlic, dice the onion and peppers and add into the instant pot.
Cook the meat and veggies together, stirring every couple of minutes until the veggies are tender. Stir in spices, crushed tomatoes, and bone broth.
Pour cooked beans back into the instant pot with everything else. Stir until everything is well combined and set the instant pot on “keep warm”. Put the lid on and walk away until you are ready to eat!
Toppings And Sides For Instant Pot Beef Chili
There are many different toppings and sides that you can serve with chili. It really just depends on what you have available and sounds good to you. some of our favorites are:
- Diced avocado
- Tortilla Chips
- Chopped cilantro
- Chopped green onions
- Cornbread
- Freshly squeezed lime juice
Other Recipes To Try
If you try this recipe and enjoy it, I would love if you would come back and leave a rating. You can also save this recipe on Pinterest for a quick reference!
Instant Pot Beef Chili Recipe
Instant Pot Beef Chili
Equipment
- Instant Pot
- Colander
- Knife and Cutting Board
- Long handled spoon
- Measuring cups and spoons
- Garlic Press
- Can Opener
Ingredients
- 1 lb Ground Beef
- 1.5 cups Black Eyed Peas use whatever kind you want
- 1.5 cups Navy Beans use whatever kind you want
- 6 cloves Garlic
- 2 Bell Peppers
- 1 Onion
- 1 can (28oz) Crushed Tomatoes
- 2 cups Bone Broth
- 1 tablespoon Sea Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Chili Powder
- 2 tablespoons Cumin
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Paprika
Instructions
- Soak dried beans in water overnight.
- In the morning, drain the beans and rinse well. Transfer beans to the instant pot and fill to the top line with water. Cook on high pressure for 8 minutes. Let the pressure release on it’s own after they are done cooking. Leave on keep warm until you are ready to finish the chili.
- When you are ready to pull together the rest of the chili, pour beans into colander over the sink and rinse again. Let them sit there while you cook the rest.
- Turn the instant pot on the sauté function and brown the ground beef. Mince the garlic, dice the onion and peppers and add into the instant pot.
- Cook the meat and veggies together, stirring every couple of minutes until the veggies are tender. Stir in spices, crushed tomatoes, and bone broth.
- Pour cooked beans back into the instant pot with everything else. Stir until everything is well combined and set the instant pot on “keep warm”. Put the lid on and walk away until you are ready to eat!
Notes
Leave a Reply