# Instant Pot Beef Chili > 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. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-beef-chili ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 6 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Sauté aromatics - 1 tbsp Olive oil - 1 medium Yellow onion, diced - 1 medium Red bell pepper, seeded and diced - 3 cloves Garlic, minced ### Brown the beef - 1 1/2 lb Lean ground beef ### Add spices, tomatoes, beans and broth - 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 ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (about 2 cups): - Calories: 551 kcal - Protein: 25.6 g - Carbohydrates: 29.5 g - Fat: 37.7 g - Saturated Fat: 14.1 g - Trans Fat: 2.1 g - Fiber: 8.4 g - Sugar: 6.9 g - Added Sugars: 0 g - Cholesterol: 88 mg - Sodium: 1288 mg - Potassium: 959 mg - Calcium: 128 mg - Iron: 5.3 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes ### Storage and 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. ### Serving Suggestions 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. 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