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Instant Pot Beef Chili

This recipe is always on rotation in our home!  Everyone needs a simple chili recipe that you can make for a quick dinner and this one is quick and easy in the Instant Pot!
 
beef chili topped with cheese in gray bowl
Forget ordering take-out or going through the drive-thru tonight, if you have a few minutes and a few basic ingredients on hand, you can make this simple and tasty Instant Pot Beef Chili.
 
This recipe is super kid friendly because it’s not spicy and doesn’t have beans.  
 
We love serving it over tots or making Chili Cheese Fries with this recipe.

step by step collage making beef chili in instant pot

Ingredient Notes

  • Use a lean ground beef if possible or drain excess fat after browning ground beef
  • If you can’t find ancho chili powder, regular chili powder can be substituted
  • You can also substitute regular crushed tomatoes for fire-roasted if desired

Preparation Notes

  • When you first plug in the Instant Pot, push the saute button and add the oil.  When the display reads “hot” then you can add the ground beef and brown it.
  • Once the beef is cooked and seasonings are added, push the “keep warm/cancel” button.
  • Put the lid on and ensure the valve on top is set to “sealing”.
  • Next, push manual and adjust to high pressure if needed/if your pot has that functionality (this is the default function for pressure cooking).
  • Use the “+/-” buttons to adjust the time to read 10 for 10 minutes.
  • The pot will beep then read on.  This means it’s coming to pressure which can take 10-15 minutes.
  • Once it starts cooking the timer will come on and count down from 10 to 0
  • Once cooking is complete, the display will read “L 0:00” and the timer will start counting up.  This is the natural pressure release.  If you turn the valve to release now it will perform a “quick release”.  This is not recommended for soup and chili recipes.

ladle full of beef chili in instant pot

Equipment Notes

  • You can use a 3 quart or 6 quart pressure cooker to make this recipe.  If you’d like to double it, you can do so by doubling all ingredients and using a 6 quart pressure cooker.

How To Prep Ahead

  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time
  • Add all ingredients to freezer bag or round container

How To Store Leftovers

  • Let cool completely then store in air tight containers in fridge up to 3 days 
  • I love using Souper Cubes for storing leftover soup in perfect portions

How To Make In Slow Cooker

  • Brown ground beef and add to slow cooker along with remaining ingredients 
  • Cover and cook on high for 2-3 hours or low for 4-6

gray bowl filled with beef chili topped with melted cheese

ladle full of beef chili in instant pot

Instant Pot Beef Chili

Print Recipe
This recipe is always on rotation in our home!  Everyone needs a simple chili recipe that you can make for a quick dinner and this one is quick and easy in the Instant Pot!




Add to Collection
Prep Time:10 mins
Cook Time:10 mins
Pressurize:10 mins
Total Time:30 mins

Ingredients

  • 1 pound ground beef
  • 1 tablespoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 28 oz fire-roasted crushed tomatoes
  • 1 cup chicken broth

Instructions

  • Set Instant Pot to saute and add olive oil
  • When display reads "hot" add ground chicken
  • Break apart with spatula while cooking
  • Once chicken is cooked through add seasonings and continue to stir for 1-2 minutes
  • Turn pot off by selecting "cancel" and then add tomatoes and broth and stir to combine
  • Add lid and ensure valve is set to "sealing"
  • Select manual and set to high pressure for 10 minutes
  • Once cooking has completed, allow 10 minutes for natural pressure release before quick releasing any remaining pressure
  • Serve with shredded cheese, sour cream, crushed chips, fresh cilantro or as desired

Notes

  • Use a lean ground beef, or drain excess fat after browning ground beef
  • Regular chili powder can be substituted for ancho chili powder
  • Regular crushed tomatoes can be substituted for fire-roasted
  • Make in 3 quart or 6 quart pressure cooker. 
  • To double, double all ingredients and use 6 quart pressure cooker
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time
  • To prep ahead add all ingredients to freezer bag or round container
  • Let leftovers cool completely then store in air tight containers in fridge up to 3 days 
  • Souper Cubes are great for storing leftover soup in perfect portions

Nutrition

Calories: 244kcal | Carbohydrates: 11g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 779mg | Potassium: 661mg | Fiber: 3g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 4mg
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 244kcal

 

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