This Easy Instant Pot Beef & Bean Chili recipe is one of my favorite meals. Ground beef, beans, onions, and spices are blended perfectly in this easy recipe for restaurant-quality chili that tastes like I cooked all day.
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Last Mother's Day, my kids gave me an Instant Pot Duo. I made a pot of chili for my first pressure-cooker meal. I had to watch a how-to video on how to use the pot. There are a lot of buttons on an Instant Pot, such as venting, sealing, and keeping warm. It was confusing for about 5 minutes. It's very easy to use.
Much to my surprise, my Instant Pot Beef and Bean Chili cooked in an hour, and it was fabulous!
What's an Instant Pot?
An Instant Pot is an electric pressure cooker that cooks with high pressure, speeding up the cooking times of soups, stews, roasts, and even eggs. It even has a slow cooker setting.
What You Need to Make Chili in An Instant Pot
- Ground beef, look for grass-fed, 90/10 or 85/15 grass-fed beef
- Olive oil
- Onion
- Garlic
- Tomato Paste (canned without preservatives)
- Diced Tomatoes
- Kidney Beans (canned without preservatives)
- Homemade Bone Broth or water
- Chili powder
- Cumin
- Oregano
- Cayenne pepper
- Salt and pepper
I use homemade bone broth in this chili recipe because It gives the chili a deeper flavor. Plain filtered water works too!
Organic Beans in a Can
If you are buying beans in a can, try the Whole Foods Market 365 brand. It doesn't have preservatives in it. Look for beans without citric acid and calcium chloride.
What Kind of Beans Should I Use For Chili?
For beans, use what you have. You can use a combination of dark or light kidney beans, black beans, white beans, or pinto beans.
How to Cook Dry Kidney Beans Fast
Try this method to speed up soaking the beans. Rinse a half pound of uncooked kidney beans under cold running water to remove whatever dust they've collected. Discard the wrinkled and shriveled beans. I(f you find any stones in there, you can toss them too.
In a large saucepan, cover beans with water until it reaches about 3 inches above the beans and bring to a boil. Lower heat to a simmer (right below the boiling point) and cook for approximately one hour, or until beans are tender, stirring every 15 minutes.
You can add a teaspoon of salt to the beans when they are almost tender, about the 45-minute mark. If you do not use salt in your cooking, you can leave it out.
How to Cook Chili in an Instant Pot
- Open Instant Pot and add oil. Press SAUTÉ and adjust to Normal/Medium heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook another 30 seconds until fragrant. Stir in tomato paste.
- Add ground beef, a little salt and pepper, and 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. Make sure the sealing ring is in place. Lock the lid into place. Set pressure release valve to SEALING.
- Set to PRESSURE COOK and adjust to high pressure for 15 minutes. Make sure the valve is in the SEALING position, and the KEEP WARM button is off.
- When the bell rings and the cooking time is up, move the valve to the OPEN position, allowing steam to escape, 2-3 minutes. Unlock the lid and press SAUTÉ on NORMAL/MEDIUM HEAT, and simmer chili, stirring occasionally, with the lid open, until the chili reduces a bit and thickens up, about 5-6 minutes. Press CANCEL.
- The pot is very hot, so remove when cool enough to handle. Season with salt and pepper to taste.
- Ladle into serving bowls. Serve hot with chopped raw onions, sour cream, shredded cheddar, parsley, and a side of hot sauce. Enjoy!
This recipe makes 2 quarts (8 cups) of chili.
Optional Chili Toppings
Top your chili with any or these toppings:
- Shredded Cheddar Cheese
- White or red diced onions
- Scallions
- Jalapenos
- Sour Cream
- Chopped parsley or cilantro
- Hot sauce, such as Cholula (our favorite)
How to Store Leftovers
The chili will keep in the refrigerator for up to three days. You can freeze the chili in an airtight container or one-cup portion size containers for up to 2 months. Reheat on the stove in a small pan over medium heat for ten minutes.
What Goes with Beef Chili?
White or brown rice always goes with chili. How about making a pot of authentic Spanish rice? My mom's recipe is here and it is great! You can also make a side ofd pasta or a crispy salad would work too!
"📖 Recipe"
Instant Pot Beef and Bean Chili
Ingredients
- 1 tablespoon olive or avocado oil or other neutral oil
- 1 medium yellow onion diced
- 4 garlic cloves peeled and minced or pressed
- 2 tablespoons tomato paste ketchup can be substituted
- 1 ½ pounds lean (90%) ground beef (grass-fed is best)
- 2 (15 oz.) cans organic kidney beans drained and rinsed, or 3 cups cooked kidney beans
- 1 ½ cups homemade bone broth or water
- 2 cups fresh tomatoes, diced or (1) 15 oz. can of organic chopped tomatoes, with liquid from can
Spice Blend
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper use ½ teaspoon if you're sensitive to heat
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping Suggestions
- shredded cheddar cheese
- White or red diced onions
- scallions
- jalapenos
- sour cream
- parsley or cilantro roughly chopped
- hot sauce
Instructions
- Open Instant Pot and add oil. Press SAUTÉ and adjust to Normal/Medium heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook another 30 seconds until fragrant. Stir in tomato paste.
- Add ground beef, a little salt and pepper, and 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. Make sure sealing ring is in place. Lock the lid into place. Set pressure release valve to SEALING.
- Set to PRESSURE COOK and adjust to high pressure for 15 minutes. Make sure the valve is in the SEALING position, and the KEEP WARM button is off.
- When the bell rings and the cooking time is up, move the valve to the OPEN position allowing steam to escape, 2-3 minutes. Unlock the lid and press SAUTÉ on NORMAL/MEDIUM HEAT, and simmer chili, stirring occasionally, with the lid open, until the chili reduces a bit and thickens up, about 5-6 minutes. Press CANCEL.
- The pot is very hot so remove when cool enough to handle. Season with salt and pepper to taste.
- Ladle into serving bowls. Serve hot with chopped raw onions, sour cream, shredded cheddar, chopped parsley, and a side of hot sauce.
