This Instant Pot Beef and Bean Chili combines ground beef, kidney beans, and a smoky flavor, ready in under an hour. Perfect as a comforting meal on its own or as a base for chili cheese dogs, nachos, and burritos.
2tablespoonstomato paste,ketchup can be substituted
1 ½poundslean ground beef
2(15 oz.) canskidney beansdrained and rinsed
1 ½cupsbeef broth or water
2cupsfresh tomatoes, dicedor (1) 15 oz. can of chopped tomatoes, with liquid from can
Spice Blend
2tablespoonschili powder
1teaspooncumin
1teaspoondried oregano
1teaspooncayenne pepperuse ½ teaspoon if you're sensitive to heat
1teaspoonsalt
½teaspoonblack pepper
Topping Suggestions
shredded cheddar cheese
white or red diced onions
sliced scallions
jalapeño peppers
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 hot sauce.
Notes
Nutrition Facts do not include optional toppings.How To Cook Dry Beans for ChiliYou can cook chili with dry beans. Beans often take a long time to cook. Use this time-saving method to speed up the process.
Rinse half a pound of uncooked kidney beans under cold running water to remove dust and debris. Sort through the beans to remove any small stones or damaged beans.
Cover the beans with water in a large pot until the water reaches 3 inches above the beans. Bring to a boil over high heat. Lower the heat to a simmer (just below the boiling point) and cook for one hour or until the beans are tender, stirring every 15 minutes.
Add a teaspoon of salt to the [pot when they are almost tender, about the 45-minute mark.
Storage of Cooked Chili:The chili can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Let the chili come to room temperature or refrigerate before freezing.
Nutrition Facts
Instant Pot Beef and Bean Chili
Amount per Serving
Calories
376.7
% Daily Value*
Total Fat
14.9
g
23
%
Saturated Fat
5.1
g
32
%
Trans Fat
0.7
g
Cholesterol
73.7
mg
25
%
Sodium
942.1
mg
41
%
Potassium
1031.6
mg
29
%
Carbohydrates
29.6
g
10
%
Fiber
10.3
g
43
%
Sugar
5.8
g
6
%
Protein
32
g
64
%
Net Carbohydrates
19.2
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
376.7
Net Carbohydrates
19.2
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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