Instant Pot Beef Chili

How to Make Instant Pot Beef Chili

1. 1

   Step 1: Sauté aromatics

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, diced
   • 1 mediumRed bell pepper, seeded and diced
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Brown the beef

   Add the ground beef to the pot and break it up with a spoon, cooking until no pink remains and some brown bits form, about 5–7 minutes. If there is excess fat, carefully tilt the pot and spoon out a tablespoon or two, then scrape the bottom to deglaze.

   For this step

   • 1 1/2 lbLean ground beef
   
3. 3

   Step 3: Add spices, tomatoes, beans and broth

   Stir in the chili powder and kosher salt to coat the beef and vegetables, then pour in the crushed tomatoes, drained kidney beans and beef broth. Scrape the bottom of the pot to loosen any browned bits so nothing sticks during pressure cooking, and give everything a good stir.

   For this step

   • 2 tbspChili powder
   • 1 can (28 oz)Crushed tomatoes
   • 1 cupBeef broth
   • 1 can (15 oz)Kidney beans, drained and rinsed
   • 1 tspKosher salt
   
4. 4

   Step 4: Pressure cook

   Secure the lid and set the valve to sealing. Cook on Manual/High Pressure for 12 minutes. When the cook cycle finishes, allow a natural release for 10 minutes, then carefully quick-release any remaining pressure.
   
5. 5

   Step 5: Finish and serve

   Open the lid and stir; if you prefer a thicker chili, set the pot to Sauté and simmer 3–5 minutes to reduce. Taste and adjust seasoning with more salt if needed, then serve hot with your favorite toppings like shredded cheese, sour cream or chopped cilantro.
   

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
2. Add the ground beef to the pot and break it up with a spoon, cooking until no pink remains and some brown bits form, about 5–7 minutes. If there is excess fat, carefully tilt the pot and spoon out a tablespoon or two, then scrape the bottom to deglaze.
3. Stir in the chili powder and kosher salt to coat the beef and vegetables, then pour in the crushed tomatoes, drained kidney beans and beef broth. Scrape the bottom of the pot to loosen any browned bits so nothing sticks during pressure cooking, and give everything a good stir.
4. Secure the lid and set the valve to sealing. Cook on Manual/High Pressure for 12 minutes. When the cook cycle finishes, allow a natural release for 10 minutes, then carefully quick-release any remaining pressure.
5. Open the lid and stir; if you prefer a thicker chili, set the pot to Sauté and simmer 3–5 minutes to reduce. Taste and adjust seasoning with more salt if needed, then serve hot with your favorite toppings like shredded cheese, sour cream or chopped cilantro.