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A delicious and easy Instant Pot Chili recipe. It has perfectly seasoned ground beef, chopped tomatoes, tender red beans inside of a hearty sauce.
Who doesn’t love a good bowl of chili? This recipe definitely hits the spot! This is a quick and easy chili recipe made in the Instant Pot.
How to Make Chili in an Instant Pot
Cooking the Beans
Start by cooking the beans. We always have dry beans on hand. Usually, red kidney beans take about 2 – 3 hours to cook on the stove, but they cook in 20 – 25 minutes in the Instant Pot. It’s so quick it’s crazy!
I start by picking through the beans and removing any bad-looking ones, then giving them a good rinse. Add them to the Instant Pot and add water so it covers the beans by a few inches. Cook the beans on high pressure for 20 minutes. Quick-release the steam, and check if the beans are soft. You want them to be really soft. If they aren’t, cook them for another 5 minutes.
Next, drain off the bean juice, leaving ½ cup, then set the beans and the bean juice aside.
The beans might seem overcooked, but they will firm up as they cool down.
Cooking the Chili
Next, after the beans are cooked, turn the saute function on your Instant Pot. Add a few tablespoons of Homemade Ghee or vegetable oil to the Instant Pot, then saute the onions. Cook the onions for 3 minutes until they start to get soft then, add the ground beef.
Once the beef is almost cooked through add the seasonings – chili powder, salt, ground black pepper, ground cumin, all-purpose seasoning, cayenne pepper, and ground paprika. Stir the meat and when it starts to brown add in the tomato paste and minced garlic.
Cook the tomato paste for 1 – 2 minutes to get rid of the bitter taste of canned tomatoes. Then add the tomato sauce, allowing it to cook for another 1 – 2 minutes. Lastly, add in the Homemade Chicken Broth, and the reserved bean juice. Cook the meat sauce for 20 minutes under high pressure.
Next, add the beans and the chopped tomatoes, and cook on high pressure for another 10 minutes. Taste and adjust seasoning, if necessary. Serve with sour cream and cheddar cheese on top with my Rosemary Polenta Cornbread!
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Instant Pot Chili Recipe
Equipment
- Instant Pot
Ingredients
- ½ cup dry red beans 2 cups cooked
- 1 lb ground beef
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 15 oz can of tomato sauce
- ½ cup Homemade Chicken Broth
- ½ cup bean juice or water
- 1 large tomato chopped
- 4 tbsp ghee / vegetable oil
Seasonings
- 1 tsp chili powder
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp all-purpose seasoning
- ¼ tsp cayenne pepper
- 1 tsp ground paprika
- 2 bay leaves
Instructions
Cook the Beans in the Instant Pot
- First, you want to pick through the beans to make sure there aren’t any bad ones. Rinse and drain the beans. Next, add them to the Instant pot, cover a few inches above the beans with water. Cook the beans on high pressure for 20 – 25 minutes. The beans should be very soft. Remove the beans from the Instant Pot and drain off the bean juice leaving 1/2 cup. Set the beans and the juice aside.
How to Make the Chili
- Turn on the Instant Pot saute function. Saute the onions in a few tablespoons of ghee or vegetable oil until they are soft, 3 – 5 minutes.
- Add the ground beef. Once the meat is almost cooked through, add the seasonings – chili powder, salt, ground black pepper, ground cumin, all-purpose seasoning, cayenne pepper, and ground paprika. Once the meat is browned, add the minced garlic and tomato paste. Cook for another minute. Add in the tomato sauce and allow it to cook for another 1 – 2 minutes to get rid of the bitter taste of canned tomatoes.
- Next, add in the chicken broth, the reserved bean juice, and the 2 bay leaves to the meat. Give it a stir, then put the Instant Pot lid on and cook on high pressure for 20 minutes.
- Quick-release the steam from the Instant Pot and remove the lid. Add the beans and the chopped tomatoes to the chili, and cook for another 10 minutes on high pressure.
- Taste the chili for seasoning, adjust if necessary. Serve with sour cream and cheddar cheese and Rosemary Polenta Cornbread. Enjoy!
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
