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Instant Pot Beef Chili

Delicious Instant Pot Beef Chili for Cozy Nights In

Experience the comfort of Instant Pot Beef Chili—a quick, hearty meal for busy weeknights.
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Course: Main Dishes
Cuisine: American
Keyword: Beef Chili, comfort food, hearty meal, Instant Pot, meal prep, quick dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Natural Release: 10 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 400kcal

Equipment

  • Instant Pot

Ingredients

Chili Base

  • 1 lb Ground Beef Substitute with ground turkey if desired.
  • 1 medium Onion Switch to shallots for a milder taste.
  • 2 cloves Garlic Use garlic powder as a substitute.
  • 2 tablespoon Chili Powder Adjust to taste.
  • 1 tablespoon Smoked Paprika Regular paprika can be used as an alternative.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Black Pepper Adjust according to preference.

Tomato Mixture

  • 2 tablespoon Tomato Paste Essential for flavor.
  • 28 oz Crushed Tomatoes Fresh tomatoes can be substituted.
  • 1 cup Beef Broth Use vegetable broth for vegetarian version.

Beans and Veggies

  • 1 can Canned Beans (e.g., kidney or black beans) Use dried beans if planning ahead.
  • 1 cup Diced Bell Peppers Corn or zucchini can be used for variation.

Instructions

Cooking Instructions

  • Set your Instant Pot to sauté mode and heat until hot. Add chopped onion and minced garlic, cooking for about 3-4 minutes until they’re soft and fragrant, stirring occasionally. Next, add in the ground beef, breaking it apart with a spatula as it cooks. Brown the beef for about 5-6 minutes until no longer pink.
  • Sprinkle in the chili powder, smoked paprika, salt, and pepper. Stir well to coat the beef and toast the spices for about 1-2 minutes.
  • Mix in the tomato paste until it’s well incorporated, then stir in the crushed tomatoes. Pour in the beef broth, allowing all flavors to mingle.
  • Add the rinsed beans and diced bell peppers to the mixture, stirring everything together until evenly combined. Secure the lid on your Instant Pot and cook on high pressure for 20 minutes.
  • Once the cooking time is up, allow for a natural release of pressure for 10 minutes, then carefully turn the steam valve to venting to release any remaining pressure. Stir your chili and adjust seasoning as needed.
  • Ladle the warm Instant Pot Beef Chili into bowls and garnish with your favorite toppings.

Notes

Consider adding Worcestershire sauce for an extra layer of flavor. Letting your chili rest enhances the overall taste.

Nutrition

Serving: 1bowl | Calories: 400kcal | Carbohydrates: 30g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 900mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 4mg