Instant Pot Beef Chili Recipe

A bowl of a classic beef chili recipe topped with avocado, cheese, and cilantro.

Make Instant Pot beef chili recipe with ground beef, veggies, spices, and beans in just over 30 minutes for a quick, hearty comfort food!

Prep Time10

Cook Time33

Total Time43

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: beef chili recipe, classic beef chili, Instant Pot beef chili

Method: Instant Pot

Servings: servings

Equipment

1 Instant Pot

Ingredients

1 tablespoon olive oil
1 large onion diced
2 medium bell peppers diced (I like green and red)
2 large carrots peel and diced
2 celery ribs diced optional
3 garlic cloves minced
2 pounds ground beef
2 (15 ounce) cans crushed tomatoes or tomato sauce
1 cup water or chicken broth
2 teaspoons fine sea salt more to taste
1 teaspoon black pepper more to taste
1 tablespoon chili powder more as needed
1 tablespoon paprika more as needed
1 tablespoon ground cumin more as needed
1 teaspoon celery seed
1/8 teaspoon cayenne pepper optional
1 (15 ounce) can kidney beans rinsed and drained optional
1 (15 ounce) can black beans rinse and drained optional

Topping Ideas

Green Onions
Avocado Slices
Shredded Cheddar Cheese
Cilantro
Diced or Marinated Onions
Cilantro
Diced Tomatoes
Guacamole
Tortilla Chips
Shredded Lettuce
Sour Cream

Instructions

Heat the oil using the saute function in a 6 or 8 quart Instant Pot. Once hot add onions, peppers, carrots, celery, and cook, stirring occasionally, until very softened, about 10 minutes.
1 tablespoon olive oil, 1 large onion, 2 medium bell peppers, 2 large carrots, 2 celery ribs
Add in the garlic and the ground beef and cook until no pink remains, about 5-8 minutes.
3 garlic cloves, 2 pounds ground beef
Add in the remainder of the ingredients, except the beans.
2 (15 ounce) cans crushed tomatoes, 1 cup water or chicken broth, 2 teaspoons fine sea salt, 1 teaspoon black pepper, 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon ground cumin, 1 teaspoon celery seed, 1/8 teaspoon cayenne pepper optional
Cover and set the steam valve to sealing. Cook on manual high pressure for 15 minutes and then once done, use a quick pressure release.
Open lid and add in the beans and cook until warmed through.
1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans
Taste and adjust spices as desired! I'll often add a bit more salt, cumin, and chili powder as desired.
Serve with desired garnishes.
Green Onions, Avocado Slices, Shredded Cheddar Cheese, Cilantro, Diced or Marinated Onions, Diced Tomatoes, Guacamole, Shredded Lettuce, Sour Cream, Tortilla Chips

Notes

Omit beans to make this Whole30 compliant and paleo-friendly!
Store in the refrigerator for 1 week or store in the freezer for up to 3 months!

Stovetop Option:

Heat the oil in a large pot over medium heat.
Once hot, add the onions, peppers, carrots, and celery, and cook, stirring occasionally, until very softened, about 10 minutes.
Add in the garlic and the ground beef, and cook until no pink remains, about 8 minutes.
Add in the remainder of the ingredients except the beans, and stir together.
Bring the mixture to a boil. Then, reduce heat to simmer until very thickened about 1-1/2 to 2 hours, adding more water if necessary. Taste and adjust spices as desired!
Serve with desired garnishes.

Tip: Leftovers store and freeze well, making this the perfect freezer meal to keep on hand. I recommend making a double batch and storing leftovers for a busy night! Serve your chili warm, loaded up with all your favorite toppings, and you’ll have a nutritious, fiber-packed, high-protein recipe even the pickiest eaters enjoy.

Nutrition