Instant Pot beef chili weeknight pressure-cooker

Instant Pot Beef Chili

Name: Instant Pot Beef Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 1 medium Yellow onion, diced; 1 medium Red bell pepper, seeded and diced; 3 cloves Garlic, minced; 1.5 lb Lean ground beef; 2 tbsp Chili powder; 1 can (28 oz) Crushed tomatoes; 1 cup Beef broth; 1 can (15 oz) Kidney beans, drained and rinsed; 1 tsp Kosher salt

A hearty, no-fuss ground beef chili made quickly in the Instant Pot. Browned beef and sautéed aromatics combine with tomatoes, beans and bold spices for a satisfying weeknight meal that’s ready in under an hour.

0.0(0 reviews)

Prep: 15m · Cook: 25m · Total40 mins

DifficultyEasy

Serves6

AuthorJake

Instant Pot Beef Chili

This Instant Pot Beef Chili is built around a few straightforward moves that maximize flavor without fuss: sautéed onion and red pepper for sweetness, plenty of browning on the ground beef to create fond, and a confident hit of chili powder that ties the tomatoes and beans together. The crushed tomatoes give a rustic body while the drained kidney beans hold their shape under pressure, so you get a mix of silky sauce and meaty, textured bites in every spoonful. The short pressure-cook time keeps the beans from disintegrating and lets the aromatics stay bright rather than stewing into flatness.

What makes this version work for weeknights is the balance between speed and technique — a little attention up front (browning, deglazing, and toasting the spice) goes a long way in a short cook. It’s approachable for families but also easily dialed up with extra heat, smoke, or umami if you’re entertaining. Finish it with a quick simmer to thicken, or let it be a saucier stew for ladling over rice; either way you’ve got a sturdy, forgiving template that rewards small adjustments more than complicated steps.

Plan your timing

Enter your target meal time:

6:15 pm–6:23 pm→Sauté aromatics

6:23 pm–6:31 pm→Brown the beef

6:31 pm–6:39 pm→Add spices, tomatoes, beans and broth

6:39 pm–6:47 pm→Pressure cook

6:47 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

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

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

1.5 lbLean ground beef

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

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.

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.

Tips from the kitchen

Brown thoroughly for fond

Let the beef develop actual brown bits before stirring; this caramelization is the flavor foundation and the deglaze step pulls those savory compounds into the sauce.

Deglaze the pot

After browning, pour a splash of the beef broth and scrape the bottom until all browned bits loosen to prevent a burn notice and to build deeper flavor.

Toast the chili powder

Stir the chili powder into the hot meat for 30–60 seconds before adding liquids to bloom the spice and reduce any raw, powdery taste.

Control the thickness

If you want thicker chili, simmer on Sauté for 3–5 minutes after cooking, or stir in a small slurry of cornstarch and water; for soupier results, add an extra 1/2 cup broth.

Manage fat confidently

If excess fat pools after browning, remove a tablespoon or two with a spoon; for leaner cooking, use 85/15 beef and skip additional oil.

Let some natural release

A 10-minute natural pressure release helps the chili finish gently so the beans don’t break up and the flavors settle.

Variations & substitutions

Smoky Chipotle Twist

Add 1–2 minced canned chipotles in adobo and a teaspoon of ground cumin for smokiness; reduce the chili powder slightly to keep balance.

Turkey or Chicken Swap

Use ground turkey or chicken in place of beef and boost umami with 1 tablespoon Worcestershire sauce or a splash of soy sauce to compensate for the milder meat.

Vegetarian Lentil Chili

Replace the beef with 2 cups dried brown or green lentils (rinsed) and increase broth to 2 1/2 cups, pressure cooking for 12–15 minutes to yield a satisfying vegetarian version.

Rich Coffee or Cocoa

Stir in 1 tablespoon brewed strong coffee or 1 teaspoon unsweetened cocoa at the end to deepen the flavor without making it taste like dessert.

Storage & make-ahead

Cool chili to room temperature, then refrigerate in an airtight container for up to 3–4 days or freeze in portions for up to 3 months. To reheat from refrigerated, warm gently on the stovetop over medium-low heat with a splash of broth to loosen the sauce; if frozen, thaw overnight in the fridge before reheating or use the defrost setting on your microwave.

What to serve with it

Ladle into wide bowls and offer shredded sharp cheddar, sour cream, sliced green onions, and chopped cilantro so diners can customize each bowl; serve with skillet cornbread or warm flour tortillas on the side. For beverages, an amber ale, a medium-bodied red wine like Zinfandel, or a citrusy sparkling water cut through the chili's richness.

Frequently asked questions

Can I use dried beans instead of canned?

Yes — soak and cook dried beans separately until tender before adding them to the chili, or increase the liquid and pressure time significantly (and reduce salt); for convenience and predictable texture, canned beans are easiest in this recipe.

Why did my Instant Pot show a burn message?

Burn notices often happen when browned bits or thick tomato paste stick to the bottom; make sure to thoroughly deglaze with the broth and scrape the bottom before sealing, and avoid a thick layer of tomato against the pot.

How can I make it spicier or milder?

Increase heat with cayenne, fresh chiles, or chipotles, added to taste, and mellow it by using less chili powder, adding a touch of sugar, or serving with cooling toppings like sour cream or avocado.

Can I double this recipe in my Instant Pot?

You can increase quantities, but follow your model's max-fill line and use enough liquid to reach pressure; if doubling, consider cooking in two batches for even browning and to prevent overcrowding.

Should I add extra salt at the end?

Yes — salt brightens and balances the chili, so taste after pressure cooking and after any thickening before adjusting so you don’t over-salt during the initial cook.

Is it okay to add tomato paste or other thickeners?

Tomato paste can deepen flavor; add 1–2 tablespoons during the sauté step to caramelize it slightly. For thickening at the end, simmer on Sauté or whisk in a cornstarch slurry for a glossy, thicker finish.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Sauté aromatics

Olive oil1 tbsp
Yellow onion, diced1 medium
Red bell pepper, seeded and diced1 medium
Garlic, minced3 cloves

Step 2: Brown the beef

Lean ground beef1.5 lb

Step 3: Add spices, tomatoes, beans and broth

Chili powder2 tbsp
Crushed tomatoes1 can (28 oz)
Beef broth1 cup
Kidney beans, drained and rinsed1 can (15 oz)
Kosher salt1 tsp

Nutrition Facts

Per serving: about 2 cups

Calories551

Total Fat37.7g

Saturated Fat14.1g

Trans Fat2.1g

Polyunsaturated Fat17.4g

Monounsaturated Fat2.2g

Total Carbohydrates29.5g

Dietary Fiber8.4g

Total Sugars6.9g

Protein25.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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