This high protein chili recipe is quick, easy, and full of flavor. Made in an Instant Pot with ground beef, canned beans, and simple spices, it's a one-pot meal that's ready in under 40 minutes. High protein can be delicious and this chili proves it!
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Quick Overview
This Instant Pot Beef and Bean Chili is a quick, one-pot meal made with ground beef, beans, tomatoes, and warm spices. It's thick, hearty, and full of classic chili flavor. Ready in under an hour using your pressure cooker.
If you're looking for a no bean version, try my Chuck Steak Chili.
Why You'll Love This Chili
This chili comes together fast in an Instant Pot pressure cooker with almost no prep. It is made with everyday pantry staples like canned beans, tomatoes, onions, and ground beef.
With 32 grams of protein per serving, it's a good meal that my family enjoys.
Add shredded cheese to the top and you've got more protein!
I make this with grass-fed and finished 85/15 ground chuck.
For the beans, look for organic beans without preservatives. Whole Foods Organic Red Kidney Beans are a good choice. If you want to skip the beans, just add an extra ½ pound of meat.
This is a simple, budget-friendly meat recipe you will love!
What You Need
- Ground beef - use lean ground beef like 85/15 ground chuck. You can also use ground venison, bison, chicken, or turkey.
- Oil - olive oil, avocado oil or coconut oil
- Onion
- Garlic
- Bell Pepper
- Diced tomatoes - use one 15-ounce can or 2 cups of fresh, chopped tomatoes.
- Tomato paste - helps thicken the chili. Ketchup works in a pinch.
- Kidney beans - two cans, drained and rinsed. You can swap in black beans, white beans, or pintos or add another half pound of meat and leave them out.
- Broth - beef broth, water, or homemade bone broth.
- Spices - chili powder, cumin, oregano, cayenne, salt, and black pepper
See the recipe card for quantities.
Recipe For Instant Pot Chili
This recipe makes 2 quarts (8 cups) of chili and about 4 adult servings.
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper and sauté until softened, about 4 minutes. Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in tomato paste.
- Add the meat and season with a little salt and pepper. Cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add beans, water or broth, tomatoes, and spices. Stir to combine.
- Press CANCEL to stop the SAUTÉ mode.
- Lock the lid into position and set the pressure release valve to SEALING. Select PRESSURE COOK and adjust to high pressure for 15 minutes.
- When the cooking time is up, slide the quick-release valve to the OPEN position to let the steam escape for 2-3 minutes.
- Unlock the lid and press the SAUTÉ function on NORMAL/MEDIUM. Cover the pot and simmer the chili uncovered, scraping the bottom to release browned bits. Stir occasionally until it reduces slightly, about 5-6 minutes. Press CANCEL when done.
- Let the chili cool until the pot is safe to handle, then adjust the seasoning to taste.
Toppings
Try any of these toppings to add flavor and even more protein to your chili.
- Shredded cheddar or Monterey Jack
- Sour cream or full-fat Greek yogurt
- Chopped green onions or white onions
- Fresh cilantro
- Sliced jalapeños
- Diced avocado
- A squeeze of lime juice
Sides For Chili
Forgo the cornbread, chips, and rice. Go with lower-starch options that keep your meal balanced.
Storage and Reheating
This chili stores well and tastes even better the next day. I don't freeze a lot of things, but chili comes out of the freezer in great shape!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat or in the microwave, stirring halfway through.
High Protein Chili
If you're looking for an easy, high-protein meal with big flavor, this Instant Pot Beef and Bean Chili is it. It's simple to throw together, loaded with pantry ingredients, and perfect for leftovers.
Give it a try and make it your own with your favorite toppings.
You can also take the chili to work for lunch. It's filling and simple to reheat.
FAQ
Yes, you can adapt the recipe for a slow cooker. Sauté the beef in a skillet until no longer pink. Add the cooked beef and remaining ingredients to a slow cooker. Cook on low for 3-4 hours.
Black beans, pinto beans, or white beans all work well in this recipe.
Yes, chili often tastes even better the next day. Prepare it in advance, let it cool and refrigerate. Reheat in a pot when ready to serve.
Yup, just check the labels on items like broth or any of the tomatoes and canned beans to make sure they're gluten-free.
It's mildly spicy as written. You can adjust the heat by adding more or less cayenne, or throw in fresh jalapeños if you like it hotter.
We are in the Florida Keys where fresh fish is just steps away. For some more healthy meals, visit High-Protein Fish Recipes.
When buying fish, look for wild-caught fish and shrimp from the USA for the best flavor. Or, come visit us in the Keys and I'll show you where to catch dinner!
High Protein Instant Pot Chili
Ingredients
- 1 tablespoon olive oil, avocado oil, or coconut oil
- 1 diced yellow onion,
- 1 diced green bell pepper
- 4 garlic cloves, peeled and minced or pressed
- 2 tablespoons tomato paste, or ketchup
- 1 ½ pounds lean ground chuck roast, 85/15
- 2 (15 oz.) cans kidney beans, drained and rinsed
- 1 ½ cups beef broth or water
- 1 (15 oz.) can chopped tomatoes, with liquid from the can or 2 cups diced tomatoes
- kosher salt and pepper to taste
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper use ¼ teaspoon for mild
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Press SAUTÉ mode and adjust to Normal/Medium heat.
- Add onions and green pepper and sauté until softened, about 4 minutes. Add garlic and cook for another 30 seconds, stirring until fragrant. Stir in tomato paste.
- Add the meat and season with a little salt and pepper. Cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.
- Add the beans, water or broth, tomatoes, and spices. Stir to combine.
- Press CANCEL to stop the SAUTÉ mode.
- Lock the lid into position and set the pressure release valve to SEALING. Select PRESSURE COOK and adjust to high pressure for 15 minutes.
- When the cooking time is up, slide the quick-release valve to the OPEN position to let the steam escape for 2-3 minutes.
- Unlock the lid and press the SAUTÉ function on NORMAL/MEDIUM. Cover the pot and simmer the chili uncovered, scraping the bottom to release browned bits. Stir occasionally until it reduces slightly, about 5-6 minutes. Press CANCEL when done.
- Let the chili cool until the pot is safe to handle, then adjust the seasoning to taste.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat or in the microwave, stirring halfway through.
Amanda Penn says
My family loved this!