Go Back
+ servings
a white bowl filled with instant pot chili and topped with cheese and sour cream. Under the bowl are tortilla chips.
5 from 22 votes

Instant Pot Chili

Instant Pot Chili with ground beef and beans is ready in no time, and is hearty, delicious meal that everyone is going to love!
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound (450 grams) ground beef 90% lean
  • 1 medium yellow onion finely diced
  • 1 red or green bell pepper seeded and diced
  • 1 jalapeno diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 cup (240 ml) beef broth
  • 28 oz (800 grams) can diced tomatoes
  • 15 oz (400 grams) can kidney beans
  • 15 oz (400 grams) can pinto beans or Borlotti Beans
  • 15 oz (400 grams) can black beans
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Optional Toppings:

  • Sour cream
  • Shredded cheddar
  • Chopped fresh cilantro
  • Sliced green onions

Instructions

  • On the Instant Pot, press on the SAUTE button and let the pressure cooker preheat. When the message HOT is displayed, add the olive oil and brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes). Drain excess fat and return the stainless steel insert with the beef to the instant pot.
  • Add diced onion, bell pepper, jalapeno, and garlic and cook for 3 minutes so the onion softens. Switch OFF the Instant Pot/saute setting.
  • Add tomato paste, chili powder, cumin, oregano, garlic powder, beef broth, diced tomatoes, kidney beans, pinto beans, black beans, salt and pepper. Give everything a good stir.
  • Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 15 minutes. Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam (If you leave it to naturally release the steam, that’s also ok).
  • Carefully remove the lid (away from your face, the steam will be hot). Serve with your favorite toppings.

Notes

  • You can use any type of canned beans that you like, either three different types, or all the same kind. 
  • Dry beans can also be used, just cook them first using your preferred method. 
  • To make the chili spicier, you can leave the seeds from the jalapeno in. Otherwise, discard them while prepping. You can also add extra spicy chili powder or hot sauce. 
  • Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 448kcal | Carbohydrates: 45g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1433mg | Potassium: 1329mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1139IU | Vitamin C: 37mg | Calcium: 163mg | Iron: 7mg